In a large mixing bowl, sift the flour. Mix in the baking soda and salt. Set aside.
2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a mixer in a separate bowl, beat the butter, brown sugar, and sugar. Beat for 2 minutes on high speed. It will be fluffy and lightened in color.
1 cup Unsalted butter, 1 ¼ cup Brown sugar, ¼ cup White granulated sugar
Add in the peanut butter, vanilla, and eggs. Mix on high speed for 1 minute. It will be very creamy.
1 cup Peanut butter, 2 teaspoon Pure vanilla extract, 2 Large eggs
Add in the dry ingredients and mix in on low. Mix until just combined. Fold in the chocolate chips. It will be super soft.
1 cup Mini chocolate chips
Use ½ cup of Nutella. Use a spoon and add drops of Nutella scattered on top of the dough. Use a butter knife to swirl in the Nutella.
1 13 oz jar of Nutella
Chill for 2 hours.
Line a cookie sheet with wax paper. Use a half teaspoon and scoop drops of Nutella on the cookie sheet. Do at least 24 drops of Nutella. Place in the freezer.
Preheat oven to 350°F. Line two cookie sheets with parchment paper. Use a large cookie scoop and scoop 3 oz cookie dough balls. Bake 6 cookie dough balls per cookie sheet. Bake 1 sheet at a time.
While the oven preheat, place the 1st tray of cookies in the freezer. Place the rest of the cookie dough balls back in the fridge. The goal is to have a very cold cookie dough balls before baking. Once cold, bake for 13-15 minutes. Bake until the edges are golden brown.
When the cookies are warm, top the cookies with the frozen drops of Nutella and extra mini chocolate chips. It will melt as the cookie cools. Let the cookie sit for 5 minutes on the hot pan. Cool completely on the cooling rack.