Anyone who knows anything about me knows that I’m a chronic chocoholic, with a particular weakness for Nutella, which I inherited from my dad. I also LOVE peanut butter. Sweet chocolate + salty peanut butter = happy Jess. I’ve written about this happy baking marriage before in this recipe and will continue to find ways to make chocolate and peanut butter to work together.
I was checking out some food porn the other day when I came across a recipe for Nutella Peanut Butter Cookies at Averie Cooks. As far as I was concerned, my hands were tied. As usual, I played around with the recipe a bit (I am completely unable to abide by instructions in the kitchen without finding a way to manipulating them a little), and here’s what happened…
Ingredients to make around 20 cookies..
– 1 large egg
– about ⅘ of a 220g jar of Nutella
– ½ cup crunchy peanut butter – my weapon of choice is Mayvers Crunchy Peanut Butter
– ½ cup dark brown sugar, packed
– 2 tsp vanilla extract
– ½ cup all-purpose flour
– 1 tsp baking soda
– pinch of salt
– 180g dark chocolate, chopped
To create heaven…
1. Combine the egg, Nutella, peanut butter, brown sugar and vanilla in an electric mixer or with a hand beater for about 5 minutes – you’ll know it’s done when it’s smoother and oily and comes together nicely.
2. Add the flour, baking soda, optional salt and beat to incorporate. The dough will be quite different to regular cookie dough; it won’t really come together and will be a little flaky. All good, it’ll be fine. Mix in the chocolate chunks.
3. Take scoops of approximately 1 tablespoon (you can go bigger if you prefer) and use your hands to compact them into a ball. Place a sheet of non-stick baking paper on a large plate or tray, and place the cookies on top. Cover with plastic wrap and refrigerate for a bare minimum of 2 – 3 hours – I left them overnight.
4. Preheat oven to 180°C, line 2 baking sheets with non-stick baking paper. Place your cookies on the baking trays, leaving an inch or so between (they’ll spread quite a bit). Bake for around 10 minutes, or until top have just set, even if slightly under baked in the center. It’ll be tempting to let them cook a little longer, but they will firm up as they cool, and baking too long will result in cookies that set up too crisp.
5. Leave the cookies to cool on their trays for 10 minutes before moving them to a cooling rack to come down to room temperature. Or just wait until they’re cool enough to handle and tuck in.
A little crunchy on the outside, gooey and fudgy on the inside. Very sweet, a little salty, completely delicious. There’s not much I’d change about this recipe – the only thing I can think of would be to maybe add some crushed, toasted peanuts to balance out the sugar a little more. Really glad I went on a 12km walk this morning. Feel like I might need to walk another 12km now. Worth it. Enjoy.