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.

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