Peanut Butter Nutella Chocolate Marble Cookies

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Make a batch of

Peanut Butter Cookies:
½ cup soft butter
½ cup butter flavored Crisco
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Cream butter, Crisco, peanut butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add an additional 2 Tablespoons flour for high elevation.

Make a batch of

Nutella Chocolate Cookies
1/2 cup butter flavored Crisco
½ cup soft butter
1 cup granulated sugar
1 cups packed brown sugar
1 cup Nutella
2 XL eggs
2 teaspoons vanilla
½ cup cocoa (I use Hershey’s dark)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees.

Cream butter, Crisco, peanut butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add an additional 2 Tablespoons flour for high elevation.

Make equal sized balls of each kind of dough and flatten one on top of the other.

Next, break the dough disc in half and stack. You now have four layers of dough in alternating flavors.

Break in half and stack again. Then again, one last time.

Now, roll into a ball. You will see the marble effect.

For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12-14 min. Share!