Raise your hand if you love the combination of chocolate and peanut butter. If you aren’t raising your hand, I’m not sure we can be friends. Or maybe we can be bestest friends because you can share all your Reese’s with me.
Did you know that today is World Nutella Day? I thought it would be pretty appropriate to post a recipe featuring Nutella. I’m sharing a recipe for Nutalla Peanut Butter Cookies. Sounds yummy, right?
I love a good soft peanut butter cookie. Add chocolate to the mix and I’m pretty much in cookie heaven. These peanut butter cookies are nice and soft with swirls of yummy Nutella in every bite. My plan was to freeze half of the batch, but everyone inhaled them so quickly that I think I only ended up with eight. They are now hidden in the back of my freezer. Don’t tell my kids.
Nutella Peanut Butter Cookies
1 cup soft butter
2/3 cup peanut butter (I used crunchy)
1 cup sugar
1 cup brown sugar
2 tsp vanilla
2 2/3 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/2 cup Nutella
Cream together butter, peanut butter, and sugars till creamy. Beat in eggs and vanilla. Stir together flour, soda, salt, and baking powder, then add to the wet ingredients. Stir till thoroughly blended. Carefully add dollops of Nutella to the dough, folding it over gently so you can space them throughout the dough. Then use a knife to swirl the Nutella into the dough. You don’t want to stir it too much! Chill the dough for about 30 minutes so the Nutella has a chance to set up. It can be refrigerated overnight as well. Drop spoonfuls of dough onto lightly greased cookie sheets. Bake at 350° for about 10 minutes.
Recipe adapted slightly from The Sisters Cafe
I love these products for making peanut butter cookies: (affiliate links)