Wednesday, July 11, 2012

Peanut Butter and Nutella Cookies - A Child´s Play

The summer vacation has finally started, six weeks filled with summer fun including some wonderful food. So in order to get things off to a good start, I decided to bake some delicious cookies for the kids.

The other day, I came across this recipe for Peanut Butter and Nutella Cookies and now that I was looking for a new recipe to try, I remembered having seen this recipe a while ago. These cookies seemed to be just perfect as a dessert for our little "Beginning of the Six-Week Summer Vacation Party".

Peanut Butter and Nutella Cookies
(recipe adapted from Sweetest Kitchen)

Ingredients for the Cookies

1 3/4 cups AP (plain) flour
3/4 tsp baking soda
1/4 tsp fine sea salt
1/2 cup unsalted butter, room temperature
3/4 cup peanut butter (you can use either smooth or crunchy, I used smooth)
1/2 cup sugar (I used superfine white sugar)
1/2 cup firmly packed light brown sugar
1 egg (L) room temperature (organic or free range organic, if possible)
1/2 tsp pure vanilla extract (I used a package of pure vanilla sugar)
1/2 cup original Nutella (do not like the imitation brands)

Preparation of the Cookies

1. In a large bowl, whisk together the flour, baking Soda, and salt; Set aside.
2. In a separate large mixing bowl, combine the butter, peanut butter and both sugars.
3. Beat on medium speed until creamy and smooth (about 5 minutes).
4. Add the egg and vanilla extract or vanilla sugar and beat to combine, scrape down the sides of the bowl if necessary.
5. Turn the mixer down to low speed, and slowly add the dry ingredients and beat until just combined.
6. Use a large wooden spoon or rubber spatula to gently fold in the Nutella, try not to over-mix.
7. Cover the bowl and refrigerate for at least one hour (or longer).
8. Preheat the oven to 350F and line two baking sheets with (unbleached) parchment paper.
9. Measure out a rounded tbsp for each cookie. please note that the dough is rather crumbly and you will have to compact the dough somewhat before baking.
10. Use a fork to make a criss-cross pattern on each cookie (since the dough was so crumbly, I found this to be eassier after the cookies had "pre-baked"  for 3-4 minutes).
11. Bake for 8-9 minutes being careful not to overbake, they seem to turn bitter if left in the oven too long.
12. Let the cookies cool on the sheets for about 2 minutes before transferring them to a cooling rack.

Makes about 35-40 cookies.

The kids (and adults) loved these Peanut Butter and Nutella Cookies! They turned out to be the perfect treat for the wonderful first day of our summer vacation. Just one caveat:  try not to overbake them and make sure that you make smaller rather than larger cookies because they will not spread all that much in the oven and simply would not bake properly. And, as I mentioned before, if you like the criss-cross pattern, pre-baking seems like a good idea.



  1. These are the other cookies I want to bake but I already have these ingredients on hand. Think I'll go with the crunchy peanut butter. Do you remember the Nutella-Orange Marmalade-Brioche FFWD creation we made several months ago. Too many calories but I sometimes dream about how good that was?

    1. Mary, these cookies will undoubtedly be delicious with crunchy peanut butter.

  2. Andrea, What a great way to start a summer vacation! I’m sure they were a huge hit with everyone, especially the kids! They look so delicious…Nutella in anything makes me happy!

    1. Kathy, you cannot go wrong with Nutella, I agree - what would we be without this delicious hazelnut spread?!