You love peanut butter. You really love Nutella (oh you don’t? Then there’s probably something off with your tastebuds, you should get them checked.)
You could take the easy route – slather some Nutella in place of jelly for more delicious take on the PBJ classic (this makes a great on-the-go breakfast; I’m fairly certain I would not have made it through grad school without it.) Or you could kick it up a notch by swirling some Nutella into a peanut butter cookie batter. Trust me when I say that you’ll never want to eat a plain peanut butter cookie again.
We made these for an impromptu get together, but they’d be perfect as a holiday party dessert. Feel free to eat what’s let (pro tip: stash a few away because otherwise there may be not be anything left) and eat them for breakfast the next day. Peanut butter has protein. It’s legit.
All you need is:
- One stick of butter
- 3/4 cup of peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 3/4 tablespoon baking soda
- A pinch of salt
- One and 3/4 cups flour
- One egg
- At least 1/3 cup Nutella.
These cookies were really good. If you like a classic, firm peanut butter cookie, you’ll love these exactly as they are. But if you’re like me – a big fan of gooey, slightly undercooked, over chocolate-ed cookies, add more Nutella than this recipes calls for and bake them for less than 15 minutes (12 should be fine, but of course it all depends on your oven and preferences.) Here’s how to do it:
- Mix butter, peanut butter, both types sugar, egg and vanilla in one bowl.
- Combine the dry ingredients (flour, baking soda, salt) in another bowl.
- Use an electronic mixer to incorporate the contents of both bowls. Don’t have a mixer? Let this step replace your arm workout for the day. Or do what I did and enlist a strong man to do the heavy lifting (heavy stirring?)
- Once you have the peanut butter batter mixed up, take a spoon and ‘sample’ the dough. Good, right? It’s about to get better.
- Add dollops of Nutella to the top of the batter with a spoon – and feel free to add more than 1/3 cup. In hindsight, I wish I had.
- Use a knife to swirl the Nutella through, creating a marbleized pattern throughout the dough.
- Chill this in the fridge for 15 minutes; preheat over to 350 while doing this.
- Bake for 12-15 minutes, remove, let cool, fall in love!