Peanut Butter & Nutella Cookies

 

               I kept my word and here they are……peanut butter and Nutella cookies. Do you know what you get when you put two things together that taste good enough simply on a spoon? You get an empty plate, duh! Or in my case, a batch of Holiday cookies destined for some cool people.

                I love giving food gifts. The look on people’s faces when you hand them a hand-wrapped bundle of goodies straight from your kitchen is one of those gifts that truly exemplifies the phrase, “some things money can’t buy”. Now I know money has to buy the ingredients and all but you get what I mean. I’d take a batch of these over a lotion set any day, wouldn’t you?  Brownies or patterned socks, no brainer! But to that I realize not all of us are culinary-inclined or free enough to make cookies from scratch or anything for that matter to give away. And so it for those people that my dry hands and cold feet, not my belly, thank you! Enjoy…

 

Peanut Butter and Nutella Cookies

Makes: 55-60 cookies

Source: The Sisters Cafe , Mindy

OBJ: TCW be able to make cookies for Holiday gifts

Ingredients:

1 cup unsalted butter (2 sticks) room temperature
2/3 cup peanut butter (creamy or crunchy – I used crunchy)
1 cup sugar
1 cup packed brown sugar
2 eggs

2 tsp vanilla

2 2/3 cup flour
2 tsp baking soda
1 tsp salt

Heaping 1/3 cup Nutella

 

Procedures:

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

2. Combine flour, baking soda and salt and add to butter mixture in 3 transfers, beating to combine after each transfer

3.  Add Nutella in dollops over the top of the dough. Use a butter knife to swirl the Nutella through the dough, about 2 times. Do not over mix

 

 

4. Cover with plastic wrap and chill the dough in fridge for 15 minutes

5. Spoon dough by rounded tablespoonfuls onto greased cookie sheet, about 2 inches apart, keep dough refrigerated in between baking

6. Bake at 350 degrees for 15- 18 minutes. Bake until slightly brown at edges. Let cool for 5 minutes on cookie sheet before transferring to wire rack to cool completely