Sweet and Salty Nutella Peanut Butter Cookies
Mar 05, 2012
I guess it's a testament to the deliciousness of these cookies that I needed to go into the kitchen for a Nutella/peanut butter fix the second I sat down to write this blog post. Because the cookies are long gone, but there's still Nutella in the jar, and a jar of peanut butter, and I've got a spoon...you see where this is going. Don't judge - it's not like I'm double dipping or anything. Just a quick swipe of the spoon through the Nutella and then into the peanut butter. And I'm coming clean about this because I know other people are doing it, too...maybe just not admitting it! As far as these cookies go - Nutella and peanut butter. 'Nuff said. The sprinkle of salt sends them over the edge - takes them into "OMG" territory. They're crumbly and soft and buttery and sweet and salty - they're like a little party in your mouth. I usually try to make a recipe healthier or at least cut down on the fat by subbing in unsweetened applesauce or something but uh, not here. Don't mess with a good thing. I mean, it's peanut butter, butter, and Nutella - there's really no way around the fact that these aren't the healthiest cookies on the planet. But they're worth it - so make a batch, eat a few, and give the rest away to your friends and coworkers. They will thank you, believe me.
Sweet and Salty Nutella Peanut Butter Cookies
adapted from Buns in My Oven
yields about 24-28 cookies
Ingredients:
- 1/2 cup butter (1 stick), softened
- 3/4 cup creamy smooth unsalted peanut butter
- 1/3 cup Nutella
- 1 3/4 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp pure vanilla extract
- 3/4 tsp baking soda
- 1/4 tsp table salt
- 1/2 tsp kosher or sea salt
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpat mats.
- In a large bowl, mix together the flour, baking soda, and table salt. Set aside.
- In the bowl of a stand mixer, cream together the butter, peanut butter, and sugar until light and fluffy and well combined. Add the egg and vanilla, beat until mixed. With the mixer on slow, gradually add the flour mixture to the peanut butter mixture. The dough will be a bit dry and crumbly - this is okay.
- Using a spatula, fold the Nutella into the batter. On a clean countertop, dump the contents of the mixing bowl and gently gather the dough into a ball. Wrap in plastic wrap and chill for 15 minutes in the fridge.
- Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheets. Press each ball of dough with a fork to create the cross hatch pattern. Sprinkle each cookie with a tiny sprinkle of the kosher or sea salt.
- Bake until the edges are lightly browned, about 7-10 minutes. Let cool for for a few minutes on the cookie sheet before transferring the cookies to a cooling rack to cool completely (if you can wait that long). Alternatively, eat a cookie before they're cooled and do the "blow out the steam" face as your tongue burns from the outrageously hot yet delicious cookie. Yes, I burned my tongue. Yes, it was worth it.
- Dunk in milk. Eat.
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