A subtle twist on a classic cookie. Absolutely. This is how I used up a container of (off brand) Nutella when I got sick of eating it by the spoonful.
Peanut Butter and Nutella Cookies (recipe adapted from this post on the sweetest kitchen)
- 1 and 3/4 cup all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, soft
- 3/4 cup crunchy peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 cup Nutella or chocolate hazelnut spread
1. Preheat oven to 350 degrees. Sift flour, baking soda and salt together in a bowl. Set a side.
2. Place butter and sugar in the bottom of a mixing bowl with the paddle attachment. Cream the sugar into the butter until entirely incorporated.
3. Add the egg and vanilla extract to the electric mixer. Mix on high speed to combine until the mixture lightens and looks “whipped.” Add the peanut butter and mix to combine.
4. Slowly add the dry ingredients, and mix until incorporated, making sure to scrape down the sides of the bowl.
5. Drizzle Nutella over the peanut butter cookie dough and fold it in with a spatula. Refrigerate the dough for at least fifteen minutes before forming balls with your hands. I used a fork to press my cookies down, a traditional method used with peanut butter cookies. You can also just use your palm, but it is important to flatten the batter onto the sheet to ensure even cooking.
6. Arrange cookies on a parchment or foil lined baking sheet (at least a 1/2 inch apart) and bake for 15-20 minutes or until they are slightly browned on the tops. If you prefer a harder cookie, let the cookies sit out, unwrapped for 24 hours. Otherwise, eat asap.