I find peanut butter with nutella to be a delicious combination.
When I came across the recipe for these cookies, I knew I had to make it. The first time I made them I was so excited that I totally forgot to chill the dough. They came out of the oven as giant cookies. I was thinking “what the heck went wrong?” but honestly after biting into them I fell in love. My kids loved it too. This recipe is definitely a keeper.
Nutella didn’t overpower the taste of peanut butter, in fact they worked well together. Refrigerating the dough will give you puffy and moist cookies.
You will need:
- 1 large egg
- 1/4 cup creamy peanut butter or chocolate peanut butter
- 3/4 cup Nutella
- 1/2 cup dark brown sugar, packed (I used light)
- 1 tablespoon vanilla essence
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 5 to 6 ounces dark chocolate, chopped
To the bowl of your stand mixer with the paddle attachment combine the egg, pb, nutella, brown sugar, vanilla, and beat on high for 5 minutes. Until the dough comes together and become a large mound.
Add the flour, baking soda, salt until fully incorporated.
Add the chocolate chunks and beat to combine.
Using a medium cookie scoop (2 tbsp) or your hands, scoop out 15 mounds of dough and place them on a plate and wrap them with cling wrapper. Refrigerate the dough for 2 hours or up to 5 days, before baking.
Preheat oven to 350 F. Line to baking sheet with parchament paper.
Space the mounds 2 inches apart and bake them for 9 mins, rotating the try after 5 minute mark.
Allow cookies to cool on the baking sheet after taking out of the oven for 10 minutes and then transfer them to cooling rack.
Store in airtight container.
Source: Averie Cooks