Peanut butter and chocolate hazelnut swirl cookie

In a medium bowl, cream butter and sugar with a hand-mixer until light and fluffy.

Add the vanilla extract and mix until fully incorporated

Add flour, baking soda, baking powder. Split the dough in two,

Mix in the chocolate hazelnut for one of the half and peanut butter for the other.

Roll the dough between two parchment papers, then chill for 30 minutes. Place both together, then roll and chill for four hours. Unwrap and cut slightly then in the oven at 350 F for 10 minutes.