Peanut Butter Nutella Cookies
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 recipes.
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.
Crinkle refers to the crinkley texture they get after baking in the oven.
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 Although I originally made them for Christmas, you can bake these cookies all year round.
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate hazelnut spread
- 1/4 cup + 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons peanut butter
- 1 egg
- 1/2 teaspoon vanilla extract
- In a large bowl, whisk together flour, baking soda, and salt.
- In another large bowl, beat together the butter, 1/4 cup sugar, chocolate hazelnut spread, and peanut butter until smooth and creamy, about 2-3 minutes. Beat in egg and vanilla 30 seconds. Gradually beat in the flour mixture.
- Refrigerate dough 30 minutes or until firm enough to scoop.
- Preheat oven to 350F. Have a cookie sheet ready.
- Place the remaining 1 tablespoon sugar in a small bowl. Using a #40 cookie scoop or by hand, shape dough into 1 1/2 inch balls then roll in sugar.
- Bake for 8-10 minutes or until edges are set. Cool for 2 minutes then transfer cookies to wire rack and cool completely.