And so continues my obsession with cookies. This week I made peanut butter cookies with Nutella swirled into the dough. And they were GOOD. Adding the swirl of Nutella into the dough made the finished product taste like a fancy peanut butter cup. And I love peanut butter cups! I brought a batch of these cookies to work to share during an over time shift this week, and they were a real hit.
If you love peanut butter & chocolate as much as I do, check out my recent post for Chocolate Cake with Peanut Butter Frosting. Or, try out my Whipped Chocolate Peanut Butter Pie. It is one of my all-time favourite desserts. If you need some more ideas for desserts made with Nutella, check out my Ferrero Rocher Cheesecake recipe or my Easy Nutella Fudge with Cranberries.
Hope you are having a great weekend. The weather here is fantastic and the snow is quickly melting. It’s a bright & sunny day. Spring is definitely on its way!
- 1 and 3/4 cups of all-purpose flour
- 3/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup (1 stick) of unsalted butter; at room temperature
- 3/4 cup of smooth peanut butter
- 1/2 cup of white granulated sugar
- 1/2 cup of light brown sugar; firmly packed
- 1 room temperature egg
- 1/2 teaspoon of pure vanilla extract
- 1/2 cup of Nutella; stirred to soften
1. In a large mixing bowl, whisk together the flour, baking soda and salt. Set aside.
2. In a separate large mixing bowl, combine the butter, peanut butter and both sugars. Beat on medium speed until creamy and smooth (about 5 minutes). Add the egg and vanilla extract. Beat to combine; scraping down the sides of the bowl as necessary.
3. Turn the mixer down to low speed and slowly add the dry ingredients. Beat until just combined. Using a large wooden spoon or spatula, gently fold in the softened Nutella. You want to have a distinct swirl, so do not over mix the Nutella. Cover the bowl and refrigerate for at least 3 hours (or overnight).
4. Preheat the oven to 350’F. Line baking sheet with parchment paper. Measure out a rounded tablespoon for each cookie. Cookies can be placed about 1/2 inch apart on the cookie sheets, as they should not spread too much in the oven. Using a fork, make a criss-cross patter on each cookie. If desired, sprinkle with a tiny bit of sea salt. Bake for 8 to 9 minutes. All the cookies to cool on the sheets for 2 minutes before transferring them to a cooling rack.
Yield: about 35 cookies
Source: Une Gamine dans la Cuisine