Peanut Butter Nutella Crinkles



Now that Thanksgiving is over, I can finally focus on Christmas. I don’t like to see or hear anything Christmasy until Black Friday. I was sad I couldn’t bake to celebrate December 1 because I was stuck in Ohio for work until Friday night. On Saturday, I sat down with my million cookie books and couldn’t figure out what I wanted. Then I remembered – the night before my trip, I got the latest Cooking Club magazine and saw a recipe for Peanut Butter Nutella Crinkles.


I had both spreads in the pantry, so I knew what I was making :D Turns out I ate more Nutella than I thought, so I didn’t get the full 3/4 cup. Maybe 1/2 cup plus a tablespoon or two.



These cookies do need to freeze for 20 minutes before baking. BTW, who designs a freezer that is not deep enough for a cookie tray?? I had to play building blocks with Hot Pockets and meatballs for 10 minutes because the shelves on the door were in the way. When that failed, I took the one shelf off (which took another 5 minutes just to put back on). Obviously the designer was not a baker.



The texture is soft and moist in the middle. When I took them out of the oven, they felt too soft, so I put them back in. They do come together after cooling. The recipe says 3 1/2 dozen, but because I used my 2-inch cookie scoop, I got 2 dozen.
Peanut Butter Nutella Crinkles
 
Author:
Serves: 2 dozen
Ingredients
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3/4 cup Nutella
  • 1/4 cup peanut butter
  • 1 egg
  • 1/2 tsp vanilla
  • 1/4 cup sugar
Instructions
  1. Whisk together flour, baking soda, and salt in a medium bowl. In another bowl, beat butter, 1/2 cup sugar, Nutella, and peanut butter for 2 minutes or until creamy. Beat in egg and vanilla 30 seconds. Beat in dry ingredients 30 seconds.
  2. Place 1/4 cup sugar in a small bowl. Shape dough into 2 inch balls; roll in sugar. Place on a parchment paper-lined cookie sheet; slightly flatten. Preheat the oven to 350F. Freeze the cookie sheets 20 minutes.
  3. Bake for 8-10 minutes or until lightly browned. Cool on pan for 2 minutes then place cookies on wire rack; cool completely.

Source: Cooking Club Winter 2012 page 7

Love what you read? Sign up to receive new posts in your inbox!


I want to receive emails:

Comment Policy

Thank you for your comments! I read every single one and respond when possible. Your comment will show up once approved. I have the right the remove any that are spam or are downright spiteful.

Comments

  1. Hi! I would just like to let you know that these are being included in my 25 christmas cookie and bar blog post on mommy’s sweet confessions, I love nutella!

Speak Your Mind

*