Project #4: Peanut Butter Nutella Swirl Cookies

Hello! I know it’s a been a while since my last post, I apologize! I started my summer job last week and have been working 9.5 hour days, so things have been pretty busy and I haven’t had much time to try any new projects! However, the end of last week I did take some time to relax and try something new: Peanut Butter Nutella Swirl Cookies. Now, I don’t know about you, but I love a good peanut butter cookie, there’s nothing like enjoying them with a cold glass of milk. Now, add Nutella into the mix and you’ve got a whole other story!

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My boyfriend helped me with this project, and as always, my lovely roommate Julia helped by being the official food photographer (and taste tester!). These cookies were simple to make, and only took about 10-12 minutes to bake, so I would definitely recommend making them if you want a quick and easy dessert.

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Other peanut butter recipes I’ve tried call for natural peanut butter, but this recipe called for regular smooth peanut butter. This  made the cookies a bit sweeter and not quite as peanut buttery as recipes that call for natural peanut butter since the smooth peanut butter has added sugar in it. None the less, these cookies were still delicious. Enjoy them warm out of the oven, or let them set for a bit longer so they have a nice crunch to them. These are a tasty treat for peanut butter and nutella lovers everywhere!

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I got the recipe here , but the recipe is also duplicated below:

Ingredients

  • 1/2 cup of butter, softened
  • 3/4 cup smooth peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon of vanilla extract
  • 3/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 3/4 cup all-purpose flour
  • 1/4 cup Nutella

Directions

1. Preheat oven 350 degrees

2. Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well combined

3. Combine flour, baking soda, and salt in a large measuring cup or bowl. Slowly stir in the peanut butter mixture. Drop spoonfuls of nutella into the dough and swirl through with a butter knife.

4. Chill the dough for 15 minutes in the refrigerator.

5. Take dough out the refrigerator and roll into balls by hand. Use a fork to gently press a criss-cross pattern into the top of the cookies.

6. Bake until the edges are very lightly golden brown, about 7-10 minutes. Allow cookies to cool on cookie sheet for 2 minutes before transferring to wire rack.

Project #2: Banana Mango Sorbet

So, last night I was feeling ambitious and decided to try a second project in addition to the muffins: homemade sorbet. This would’ve been more ideal to have ready on a day when it was hot and sunny outside, but it still turned out okay.

First of all, this recipe was incredibly easy which was great. I already had all of the ingredients lying around my kitchen so a trip to the grocery store wasn’t necessary (which was a good thing considering I decided to do this at 10:00 last night). It is also vegan which is perfect for my roommate Lindsay who doesn’t eat dairy! I found the recipe here, but tweaked it a little bit. Originally the recipe was for Spicy Mango sorbet, which called for chili powder, but I decided to skip the spice and just go for sweet instead.

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The finished product was pretty tasty, but there are a few things I would change for next time. The recipe calls for 1/2 cup of maple syrup, probably to balance out the spice of the chili powder (which I didn’t think about until later on), and after trying the finished product I would probably put in less maple syrup since it was a very dominant flavor in the finished sorbet. I would also add another banana or some frozen peaches to make it more creamy.

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The directions also advise that you use a metal container to store the sorbet in and help it set, so I used a metal loaf pan. This worked out well but it also made the sorbet a little bit difficult to scoop and caused it to get a tiny bit of freezer burn on it.

All in all it was an easy and fun recipe to try, and one that I will be able to try again and put my own spin on in the future. I highly recommend it for the hot summer days ahead!

You can find the recipe here, but also duplicated it below:

Ingredients

  • 1 fresh banana
  • 1 1/2 cups of frozen mango
  • 1/3 cups of fresh squeezed lemon juice
  • 1/2 cup of maple syrup

Directions

1. Allow frozen fruit to thaw a little bit, but not entirely so it is still frosty. Combine ingredients in a high speed blender. Blend until combined. Put into metal container and let set in the freezer (I left it in overnight).

2. Enjoy!