¼cup(57g) unsalted buttersoftened to room temperature
½cup+ 2 Tablespoons (125g) firmly packed light brown sugar
1large eggroom temperature
⅔cup(112g) peanut butter chips
¼cup(74g) Nutella spread
Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In another medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed. Add the egg and vanilla extract, and beat again on medium speed until everything is combined, scraping down the sides and bottom of the bowl as needed.
Reduce the mixer speed low, then slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Add the peanut butter chips and beat again on low until completely combined. Turn the mixer off.
Using a spoon, dollop spoonfuls of Nutella onto the cookie batter in 4 different and separate spots. Turn the mixer onto low and allow it to beat the cookie dough about 3-5 revolutions. The Nutella should be streaked but not blended. If you leave the mixer on too long and blend it, that is ok, but we're trying to create Nutella swirls.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop rounded balls of cookie dough. Bake the cookies for 10-12 minutes until sides are set (mine always take exactly 11 minutes). Remove cookies from the oven, press a few peanut butter chips into the tops of the hot cookies (if desired), and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 11-13 minutes.