Peanut Butter Nutella Cookies

There appears to be a new favorite cookie recipe in our household of two...taking the award is peanut butter Nutella! That's right, these scrumptious cookies feature a delicious combination of peanut-buttery goodness and chocolatey Nutella hazelnut spread. I am always a sucker for eating raw cookie batter (salmonella dangers, I know, I know!) and the batter for these cookies is no exception. You will probably find yourself eating it by the spoonful, as well as eating the baked cookies by the handful. 

Our tip for cookie control? Leave some out on the counter, but put the rest in a ziplock bag and store them in the freezer. You can take them out and thaw as needed, or if you have an immediate craving, you can eat them straight from the freezer and they don't taste half bad (trust me, I know!).

Original recipe from The Sisters Cafe. 

 

Ingredients:

1 cup (2 sticks) butter at room temperature

2/3 cup peanut butter (creamy or crunchy)

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

2 2/3 cup flour

2 tsp baking soda

1 tsp salt

1/3 cup Nutella (can add more according to taste)

Directions:

1. Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth.

2. Combine flour, baking soda and salt in a separate bowl and add to butter mixture.

3. Add Nutella in dollops over the top of the dough.  Use a butter knife to swirl the Nutella through the dough.  Do not over mix.  

4. Chill the dough in fridge for 15 minutes before spooning onto cookie sheets.

5. Bake at 350 degrees for 8-10 minutes, until slightly brown at the edges.  Let cool a few minutes on cookie sheet before transferring to a wire rack to cool completely.