Take butter out at least an hour before starting – you want it soft enough that your finger leaves an indent easily, but not so soft it’s melting. Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, beat the softened butter and peanut butter together until they’re completely smooth and well-combined, about 2 minutes. You might need to scrape down the sides of the bowl once or twice.

Add both sugars and cream the mixture until it’s light and fluffy, about 3-4 minutes. The color will become noticeably lighter – this step is crucial for creating that perfect cookie texture.

Add the eggs one at a time, beating for about 30 seconds after each addition. The mixture might look a bit curdled at first, but keep beating and it’ll smooth out.

In a separate bowl, whisk together your flour, baking powder, salt, and baking soda. Add this dry mixture to your wet ingredients in three portions, mixing on low speed just until you no longer see streaks of flour. The dough will be thick but still soft.

Here’s where it gets fun – warm your chocolate hazelnut spread in the microwave for about 15 seconds to make it easier to swirl. Drop spoonfuls of the peanut butter dough (about 2 tablespoons each) onto your prepared baking sheets, leaving about 2 inches between each cookie.

Add a small dollop (about ½ teaspoon) of the warmed chocolate hazelnut spread on top of each cookie dough ball. Use a toothpick or the tip of a knife to create a swirl pattern, being careful not to overmix – you want distinct swirls, not a muddy brown color.

Bake for 11-13 minutes, rotating the pans halfway through. You’re looking for edges that are just starting to turn golden brown, while the centers still look slightly underbaked – they’ll set up as they cool. The cookies should be puffed up but still soft to the touch.

Let the cookies cool on the baking sheets for 5 minutes – they’re quite fragile when hot and will fall apart if you try to move them too soon. Then transfer them to a wire rack to cool completely.

The cookies are done when they’ve set around the edges but still feel soft in the middle – don’t wait for them to brown too much or they’ll end up dry. They’ll continue firming up as they cool, giving you that perfect chewy center with slightly crisp edges.