1/2 cup peanut butter (Jif or comparable)
1/2 Nutella
1/2 cup butter, room temperature
1 cup light brown sugar (packed)
1 egg
1 Tbsp vanilla extract
1 1/2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
Whisk flour, cornstarch, baking soda & salt into a bowl, set aside
In a stand mixer fitted with the paddle attachment, cream butter, peanut butter & sugar
Mix until fluffy, for about 5 minutes
Mix in egg & vanilla
Mix in dry ingredients until just combined (scrapping down the sides as you go)
Fold Nutella into dough, but don't mix in completely (you want to see the swirls)
Wrap cookie dough in plastic wrap & refrigerate for at least 3 hours (up to 2 days)
Once dough is chilled & ready to bake, preheat oven to 350 degrees
Prepare 2-3 large cookie sheets by lining them with parchment paper
Scoop batter onto sheets with a medium cookie scoop spaced a few inches apart
Bake for about 8 minutes or until tops set
(the inside may be slightly undercooked, but will finish cooking on the baking sheet)
Remove from oven & leave on cookie sheets for 5-8 minutes
Transfer to a wire rack to cool completely
Store in an airtight container
