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Peanut Butter Nutella Cookierons

By Sheryl • February 5, 2016 • 4 Comments

Peanut Butter Nutella Cookierons

Omegerd, I’m such a fan of Nutella-peanut butter combo. I just love putting those two together. I find them adorable.

Please excuse my weirdness.


Like these cookies here… another product of my Nutella-peanut butter obsession.

Peanut Butter Nutella Cookierons

Peanut Butter Nutella Cookierons

As of this writing, I am still confused whether to call them cookierons or cookiewich or whookies. But then I called them cookierons anyway. Any suggestion?

This is adapted from my soft baked peanut butter cookies. Though any peanut butter cookie recipe will do. Use your thing! But i’m happy to share with you my best ever peanut butter cookie recipe ? 

Peanut Butter Nutella Cookierons

Peanut Butter Nutella Cookierons
2016-02-05 11:36:22
Yields 12
This is adapted from my soft & chewy peanut butter cookies.
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Prep Time
1 hr
Cook Time
8 min
Total Time
1 hr 8 min
Prep Time
1 hr
Cook Time
8 min
Total Time
1 hr 8 min
Ingredients
  1. 6 tablespoons or 3/4 stick (85g) unsalted butter, melted
  2. 1/2 cup + 1/8 cup (125g) brown sugar
  3. 1 large egg (about 67g w/ shell)
  4. 3/4 cup (195g) creamy peanut butter (not natural)
  5. 1 teaspoon vanilla extract
  6. 1/4 teaspoon baking soda
  7. 1 cup (125g) all-purpose flour
  8. 3/4 cup (135g) semi-sweet chocolate chips
  9. Nutella
Instructions
  1. Preheat oven to 350F degrees. Prepare baking trays (one extra for chilling).
  2. Combine flour and baking soda into a small bowl. Set aside.
  3. Stir brown sugar and melted butter with spatula for 2 to 3 minutes. Stop when the mixture looks thick and creamy and there are no more streaks of butter.
  4. Add the egg, mix. Add peanut butter and vanilla, mix until everything is well combined.
  5. Gradually add flour and stir until you can still see few streaks, then fold in chocolate chips until remaining flour has dissolved. Do not overmix.
  6. Scoop out the dough using a 1-ounce ice scream scoop or 1/8 measuring cup onto a tray. Chill for at least 30 minutes.
  7. Once chilled, roll into balls and arrange on another tray approximately 1.5 inches apart. Bake for 8 minutes, 8 rolled dough per batch. The center may look soft but that's okay. We want to slightly underbake them to be soft and chewy.
  8. Let the cookies cool down on the tray for 5 minutes before transferring to a cooling rack. The cookies will continue to cook from the tray's heat.
  9. Spread Nutella between two cooled peanut butter cookies.
Notes
  1. These cookies don't spread much. If you want a thinner cookie, flatten them slightly with a spatula before baking.
  2. Store in room temperature in an airtight container. Cookies stay fresh up to 1 week.
By When Hungry | Sheryl
When Hungry http://whenhungry.com/

 

I want to devour them all. But I’m watching my weight. Oh well.

Peanut Butter Nutella Cookierons

 

More of peanut butter and Nutella:

Peanut Butter Nutella Double Decker Pie

Peanut Butter Nutella Double Decker Pie

 

Nutella Cream Bites

Nutella Cream Bites

 

This post does not contain affiliate links. I only use and support products I trust. All opinion stated are mine.

Related Posts

  • Peanut Butter Nutella Double Decker PiePeanut Butter Nutella Double Decker Pie
  • Bleeding CookieBleeding Cookie
  • Nutella Cream BitesNutella Cream Bites
  • Soft and Chewy Peanut Butter M&M’s® CookiesSoft and Chewy Peanut Butter M&M’s® Cookies

Filed Under: Cookies

Comments

  1. Thalia @ butter and brioche says

    March 7, 2016 at 2:42 pm

    I wish I had a few of these cookies to devour right now – they are so cute!

    Reply
    • Sheryl says

      March 9, 2016 at 8:48 pm

      If only I could send you some! Thanks for dropping by Thalia 🙂

      Reply
  2. Karly Campbell says

    March 9, 2016 at 11:51 am

    After seeing these cookies I definitely believe in love at first sight. YUM!!

    Reply
    • Sheryl says

      March 9, 2016 at 8:50 pm

      Thanks Karly! 😉

      Reply

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