I have an easy peasy recipe for you guys today to celebrate the fact that yesterday was Nutella Day! If you’re like me and never knew that Nutella had uses other than to just eat straight from the pot, you’ll be amazed to hear it can be used in loads of different recipes (who knew)! This recipe is for some melt in the mouth, gooey, yet also crunchy, Nutella and peanut butter cookies. Enjoy!
You will need –
1 cup of butter at room temperature
2/3 cup of crunchy peanut butter (you can use smooth but crunchy gives them more texture)
1 cup of caster sugar
1 cup of soft brown sugar
2 tsp of vanilla extract
2 2/3 cups of flour
2 tsp of baking soda
1 tsp of salt
heaping 1/3 cup of Nutella
Start by creaming the butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth.
Combine the flour, baking soda, and salt and add to the butter mixture gradually.
Add Nutella in dollops over the top of the dough and use a butter knife to swirl the Nutella through the dough. Make sure you don’t over mix it as you want to see the difference in colour in the cookies!
Chill the dough in the fridge for 15 minutes to firm the Nutella then spoon onto a cookie sheet or baking parchment.
Bake at 180 degrees celsius for 8-10 minutes or until slightly brown at edges.
Once you’ve taken them out, let them cool for a few minutes before you transfer them to a cooling tray or into your mouth!