Peanut Butter and Nutella Cookies
These Peanut Butter and Nutella Cookies are the perfect blend of sweet, salty, chewy, crunchy and pure decadence. These are super easy to make and super delicious. Make sure to leave enough time for the chilling/setting! (You could omit the raw cookie dough chill, but the texture isn't as good).
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Servings: 10
Ingredients
- 110 g Unsalted Butter
- 85 g Light Brown Sugar
- 85 g Granulated Sugar
- 1 Medium Egg
- 220 g Peanut Butter See notes (I do 50/50 crunchy and smooth)
- 1 tsp Vanilla Extract
- 155 g Plain Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 5 tsp Nutella
- 200 g Milk Chocolate
- Mixed Nuts To Decorate
Instructions
- In a large bowl, or the bowl of a stand mixer, combine the butter and both sugars on a medium/high speed for about 3 minutes. Add in the egg, peanut butter and vanilla and combine again.
- Add in the flour, baking powder and baking soda. Mix until all combined to a thick cookie dough. Chill in the fridge for 30 mins (or leave overnight).
- Preheat the oven to 200C/180C Fan/Gas 6. Line 3 large baking trays.
- Scoop the chilled cookie dough into balls (about 1/2 tbsp each) and place on the baking trays (1.5 inches apart, they spread a little). You should have approx 20 balls. Press down with a fork to form the classic criss-cross pattern.
- Bake for 10-12 minutes, until golden and crisp at the edges. Let the cookies cool on a wire rack.
- Once cool, add 1 tsp Nutella to half of the cookies on the flat side. Sandwich together with a similar cookie.
- Melt the milk chocolate in the microwave in 20 second intervals until fully melted. Dunk half the sandwich cookies into the chocolate before placing onto a wire rack. Optional: sprinkle over the mixed chopped nuts. Let set/place in the fridge to set before eating!