Рецепт 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.
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. Amanda Formaro Nutella Peanut Butter Cookies20 minPrep Time 8 minCook Time 28 minTotal Time Save Recipe Print Recipe Ingredients1/2 cup butter flavored shortening1/4 cup creamy peanut butter1/2 cup Nutella1 1/4 cups firmly packed light brown sugar2 tbsp milk1 tbsp vanilla1 egg2 cups all purpose flour3/4 tsp salt3/4 tsp baking sodaInstructionsPreheat oven to 375 degrees F.Combine shortening, Nutella, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.Recipe Type: Dessert6.6.14http://amandascookin.com/nutella-peanut-butter-cookies/ Amanda Formaro, AmandasCookin.com This post was originally published on Nov 30, 2009 About Latest Posts