Who doesn’t love cookies? And when it’s a double dose of nutty goodness, it’s hard to resist. That’s why we’ve got not one, but two delicious peanut butter cookies Nutella recipes for you to try out. These cookies are perfect for a midday snack, a dessert, or just to satisfy those sweet cravings. So put on your apron and let’s get baking!
Recipe 1: Classic Peanut Butter Cookies Nutella
Ingredients:
- 1 cup of all-purpose flour
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 1/2 cup of unsalted butter, softened
- 1/2 cup of creamy peanut butter
- 1/4 cup of Nutella
- 1 egg
- 1 tsp of vanilla extract
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, cream the butter, peanut butter, Nutella, and both sugars until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Using a fork, press down on each ball to create a criss-cross pattern.
- Bake for 8-10 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 128
- Total Fat: 7g
- Saturated Fat: 3.2g
- Cholesterol: 19mg
- Sodium: 94mg
- Total Carbohydrates: 15.5g
- Dietary Fiber: 0.6g
- Sugars: 10.5g
- Protein: 2.2g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 8-10 minutes
Equipment:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Cookie scoop
Serving Suggestions:
These cookies taste great with a cold glass of milk or a cup of hot cocoa. Serve them at a party or as a sweet treat after dinner.
Variations:
- For a healthier version, use natural peanut butter and reduce the amount of sugar.
- Add chopped nuts, chocolate chips, or raisins to the dough for extra texture and flavor.
- Make sandwich cookies by spreading Nutella between two cookies.
Substitutions:
- You can use margarine instead of butter.
- Almond butter can be used instead of peanut butter.
- Use hazelnut spread instead of Nutella.
- Gluten-free flour can be used instead of all-purpose flour.
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Tips:
- Make sure the butter and peanut butter are at room temperature for easier mixing.
- Don’t overmix the dough as it can make the cookies tough.
- Use a cookie scoop to make evenly sized cookies.
Notes:
This recipe makes about 24 cookies.
Frequently Asked Questions:
- Can I use crunchy peanut butter instead of creamy?
- Yes, you can use crunchy peanut butter if you prefer a little texture in your cookies.
- Can I freeze the dough?
- Yes, you can freeze the dough for up to 3 months. Just make sure to wrap it tightly in plastic wrap and store in an airtight container.
- Can I use a hand mixer instead of an electric mixer?
- Yes, you can use a hand mixer, but it may take a little longer to get the ingredients well combined.
Recipe 2: Peanut Butter Nutella Cookies with Oatmeal
Ingredients:
- 1 cup of all-purpose flour
- 1/2 cup of quick oats
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 1/2 cup of unsalted butter, softened
- 1/2 cup of creamy peanut butter
- 1/4 cup of Nutella
- 1 egg
- 1 tsp of vanilla extract
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, cream the butter, peanut butter, Nutella, and both sugars until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Using a fork, press down on each ball to create a criss-cross pattern.
- Bake for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 149
- Total Fat: 8g
- Saturated Fat: 3.5g
- Cholesterol: 23mg
- Sodium: 116mg
- Total Carbohydrates: 17.5g
- Dietary Fiber: 0.8g
- Sugars: 11.5g
- Protein: 2.7g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Equipment:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Cookie scoop
Serving Suggestions:
These cookies go great with a cup of coffee or tea. Serve them at a brunch or as a snack for the kids.
Variations:
- For a gluten-free version, use gluten-free oats and flour.
- Add chopped nuts or dried fruit to the dough for extra texture and flavor.
- Use dark chocolate chips instead of Nutella.
Substitutions:
- You can use margarine