Are you Team Peanut Butter or Team Nutella? Now you can have the best of both worlds with these chocolate crinkle cookies made with Nutella and peanut butter!
Now that Thanksgiving is over, I can finally focus on Christmas. I don’t like to see or hear anything Christmasy until Black Friday (although it seems more and more stores are as early as July with selling trees
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 these Peanut Butter Nutella Crinkle Cookies.
The texture of these Nutella crinkle cookies are soft and moist in the middle. When I took them out of the oven, they seemed really soft and puffed, but they do come together after cooling.
The dough needs to freeze for at least 30 minutes before baking to make it easier to scoop. At this point, you can continue baking or freeze them for future use.
Side note – who designs a freezer that is not deep enough for a cookie tray?? I had to play building blocks with frozen meals 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.
I reworked the recipe to make 1 dozen cookies. Although I originally made them for Christmas, you can bake these cookies all year round.