Peanut Butter Nutella Cookies Recipe

Peanut butter Nutella cookies are huge and chewy with small chocolate chips. It has Nutella swirls and melting puddles.

Ingredient

– 2 ½ cups All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter room temperature – 1 ¼ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – 1 cup Peanut butter creamy – 2 teaspoon Pure vanilla extract – 2 Large eggs room temperature – 1 cup Mini chocolate chip – 1 13 oz jar of Nutella divided

Direction

Sift flour in a large basin. Stir in salt and baking soda. Set aside.In another dish, whisk butter, brown sugar, and sugar using a mixer. Beat fast for 2 minutes. It will be light-colored and fluffy.

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Add peanut butter, vanilla, and eggs. Mix fast for 1 minute. Will be creamy.Add dry ingredients and mix slowly. Just blend. Mix in chocolate chips. Extremely soft.

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Use ½ cup Nutella. Add Nutella droplets to the dough using a spoon. Swirl Nutella using a butter knife.Relax for 2 hours.

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Spread wax paper on a cookie sheet. Drop Nutella on the cookie sheet with a half teaspoon. At least 24 Nutella drips. Put in freezer.Preheat oven to 350°F.

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Use parchment on two cookie sheets. Scoop 3 oz cookie dough balls using a large cookie scoop. Bake 6 cookie dough balls per sheet. Baking one sheet at once.

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Freeze the first tray of cookies while the oven heats. Store the remaining cookie dough balls in the fridge. The cookie dough balls should be extremely cool before baking. After cooling, bake 13-15 minutes. Bake until edges are golden brown.

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Top heated biscuits with frozen Nutella droplets and small chocolate chips. It melts as the cookie cools. Let the cookie remain on the heated pan for 5 minutes. On the cooling rack, cool thoroughly.

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also see

also see

Biscoff Butter Cookies Recipe