Cream peanut butter, butter, and sugars together in a stand mixer (or use a bowl and hand mixer).
Blend in eggs and vanilla, mixing well.
Add flour, baking soda, baking powder and salt, combine thoroughly.
Now divide the dough in half, cover one and set it in the fridge.
For the Nutella Portion:
Using half of the peanut butter dough you just divided stick it back in the mixer, add 1 cup of nutella and give the mixer a whirl till it combines well.
Place in a bowl, cover it and stick in the fridge for about an hour.
Putting it together:
Preheat oven to 350 degrees F.
Remove dough from the fridge.
Sprinkle some flour on your work surface and roll out the peanut butter dough.
Now roll out your nutella dough. You can do it separately and then place on top. Or if you're lazy like me you can just do it on top of the peanut butter portion and just adjust the sides with your hands if it makes it spread too much underneath. I'm a rebel.
Now roll it up. It's okay if it's messy. These aren't called perfect swirl cookies.
Once you roll the log up, take a cutter, I used a dough scraper for pizza, and cut them into cookie sized portions.
Lay on a parchment lined cookie sheet.
Bake for about 12 to 15 minutes, starting to check around the 10 minute mark.
Remove from oven and allow to coolfor a few minutes. (good luck with that!)
Transfer to a wire cooling rack and let cool completely. (really, good luck with that)
Serve with a big old "we love pb & nutella" smile!