Quick to make, delicious little cookies filled with peanut butter and Nutella. #winning
If you don’t follow the directions and mix everything in one bowl.
If you have something against chilling cookie dough and are far too impatient for such things.
If you missed the part of “swirl the Nutella in.”
Make these cookies anyway.
Because I totally did all of the above and they still came out delicious nonetheless.
I never was a rule follower anyway.
The batter mixes up in nothing flat. Especially if you happen to ignore the directions and just mix it all together. Using a mini scooper, I plopped the batter onto three cookie sheets and put them in the oven while I was making dinner tonight. It did take slightly longer than the 7-10 minutes of baking the recipe indicated, but that might have something to do with the fact that the dough wasn’t chilled per the directions. Just keep an eye on the cookies while they’re baking and take them out when the edges start to turn golden brown and they feel slightly firm to the touch.
We sent a container over to our neighbors who dropped off the largest zucchini I have ever seen in my life. Fair trade, right? And the kids walked another container up the street.
Which means we have the perfect amount left over to enjoy without overindulging.
The cookies have a tender bite, and while they definitely taste like peanut butter, the Nutella gives them that little something something … keeping them from tasting like the traditional criss-cross peanut butter cookies we all know and love, and making them something special all on their own merit.
Hungry for more Nutella recipes?
This Nutella smoothie, made with Greek yogurt, is a frequent go-to in our home.
Peanut Butter, Banana, and Nutella French Toast put a tasty twist on our breakfast.
Nutella S’mores Pizza was the perfect nosh for an at-home movie night.
Fudge + Nutella? A pretty unbeatable combination.
And a whole Pinterest board dedicated to everything Nutella.
Peanut Butter and Nutella Cookies
Recipe courtesy of Delightful Bitefuls
1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella
Preheat oven to 350° F.
Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.
Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.
Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).
Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.