Post by Loupy on May 18, 2013 15:55:06 GMT -7
Peanut Butter Nutella Swirl Cookies
www.sixsistersstuff.com/
Recipe source: Erica's Sweet Tooth
I have a confession . . . until last week, I had never tried Nutella.
I know, right?! It's like I have been living my life under a rock.
I just love chocolate so much and I figured why waste my time on anything else . . . until I saw this recipe. I was intrigued by the "marble" look of the cookie and thought that it sounded pretty yummy.
Holy cow . . . "yummy" is an understatement! This cookie dough is SO good that I was seriously eating it by the spoonful and the cookies were even better. They are so incredibly soft and delicious and have the perfect mix of peanut butter and Nutella.
I think that I have found a new love.
Welcome to the family, Nutella.
Ingredients:
1/2 cup unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp salt
1 3/4 cups all-purpose flour
1/4 cup Nutella
Directions:
Preheat oven to 350 degrees.
Beat together the butter, peanut butter, and sugars using an electric mixer until light and fluffy (about 2-3 minutes).
Add in the egg and vanilla and beat until well combined.
In a separate bowl, combine flour, baking soda, and salt.
With mixer on low (or by hand), slowly incorporate the dry ingredients into the butter mixture until just combined.
Microwave Nutella for 20 seconds and then drizzle over the dough.
Fold in Nutella with a spatula until well-distributed throughout the dough to give it that "marbled" look.
(This is a cook time to sample the dough and make sure that it tastes okay. You know- quality control).
Chill the dough in the fridge for 15 minutes and then roll small balls by hand.
Place about an inch apart on cookie sheet and use a fork to press the balls down slightly.
Bake until the edges are lightly browned, about 8-10 minutes.
Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.
© 2012 Six Sisters' Stuff.
www.sixsistersstuff.com/
Recipe source: Erica's Sweet Tooth
I have a confession . . . until last week, I had never tried Nutella.
I know, right?! It's like I have been living my life under a rock.
I just love chocolate so much and I figured why waste my time on anything else . . . until I saw this recipe. I was intrigued by the "marble" look of the cookie and thought that it sounded pretty yummy.
Holy cow . . . "yummy" is an understatement! This cookie dough is SO good that I was seriously eating it by the spoonful and the cookies were even better. They are so incredibly soft and delicious and have the perfect mix of peanut butter and Nutella.
I think that I have found a new love.
Welcome to the family, Nutella.
Ingredients:
1/2 cup unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp salt
1 3/4 cups all-purpose flour
1/4 cup Nutella
Directions:
Preheat oven to 350 degrees.
Beat together the butter, peanut butter, and sugars using an electric mixer until light and fluffy (about 2-3 minutes).
Add in the egg and vanilla and beat until well combined.
In a separate bowl, combine flour, baking soda, and salt.
With mixer on low (or by hand), slowly incorporate the dry ingredients into the butter mixture until just combined.
Microwave Nutella for 20 seconds and then drizzle over the dough.
Fold in Nutella with a spatula until well-distributed throughout the dough to give it that "marbled" look.
(This is a cook time to sample the dough and make sure that it tastes okay. You know- quality control).
Chill the dough in the fridge for 15 minutes and then roll small balls by hand.
Place about an inch apart on cookie sheet and use a fork to press the balls down slightly.
Bake until the edges are lightly browned, about 8-10 minutes.
Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.
© 2012 Six Sisters' Stuff.
