Nutella Peanut Butter Cookies

You love Nutella and you love peanut butter cookies. Nutella Peanut Butter Cookies are the best of both of these delicious cookie worlds! Since peanut butter cookies are a big time favorite around this house combining the two elements seemed like a given.

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Nutella Peanut Butter Cookies

Below is my favorite peanut butter cookie recipe that I have been baking for years. It’s soft and chewy and everyone here adores them. I adapted it by simply substituting some of the peanut butter with Nutella. These are a perfect addition to your holiday gift baskets!

These were really delicious and you could definitely detect the Nutella flavor. I will be trying these again, using even more Nutella and less peanut butter, to try and get a deeper flavor. However, more flour would probably be needed due to the difference in consistency between Nutella and peanut butter.

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To make Nutella Peanut Butter Cookies you need:

• 1/2 cup butter flavored shortening
• 1/4 cup creamy peanut butter
• 1/2 cup Nutella
• 1 1/4 cups firmly packed light brown sugar
• 2 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 2 cups all purpose flour
• 3/4 tsp salt
• 3/4 tsp baking soda

Helpful kitchen tools:

• Electric mixer
• Cookie scoop
• Baking sheet
• Cooling racks

My recipe uses shortening. Some people have an aversion to it and prefer to use butter. If you use butter, don’t melt it. It changes the chemical makeup and your cookies will be a flat, blobby mess. When a recipe say that butter should be at room temperature, it means if you touch it with your fingertip it should cause a dent. But your finger should not sink into the butter.

Using a cookie scoop ensures that you will have uniformly sized and shaped cookies. They are inexpensive and can be used for more than cookies. I use mine to help me form my meatballs too.

Use a fork to gently flatten the cookie dough ball. To make criss-crosses, turn the fork and press again to create a crossed pattern.

The cooling step of these cookies is important. Let them sit for at least ten minutes before attempting to move them. When the baked cookies are hot they are very delicate and will fall apart in your fingers. They should rest for several minutes on the cookie sheet before being moved to cooling racks to cool completely.

You might also like these Chocolate Peanut Butter Cookies, which was yet another adaptation of the peanut butter cookie recipe I always make. This one is for the chocolate lovers in the bunch.

If you’re a fan of oatmeal cookies AND peanut butter cookies you may want to make these Monster Cookies! It’s a delicious combo of oatmeal and peanut butter cookies with chocolate chips and M&M’s!

This post was originally published on Nov 30, 2009