Oh, Nutella…this stuff has taken over the world. About 8 years ago, I took my first trip to Europe and discovered its goodness at one of our hostel’s breakfasts. This was before it became so readily available here in America. Nowadays, you can find it in most grocery stores and markets. The blogging world has also gotten hold of this chocolate hazelnut spread. Especially recently, I’ve seen lots of tempting treats with this scrumptious ingredient.
A month or so ago, my favorite store had a coupon for Nutella, so of course, I couldn’t resist. The last time this happened, we never made it through the 2 big jars and I threw out almost an entire stale, oil laden container. Not happening again. Well, these cookies are a great way to plow through those jars!
So how do they taste? Pretty delicious. Especially right out of the oven. The peanut butter perfectly complements the Nutella and neither flavor overshadows the other. If you like your cookies on the chewy side, eat them within 24 hours. If you like a crunchier cookie, they do tend to harden up the next day.
Nutella Peanut Butter Cookies, adapted from Simply Life Blog
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter (crunchy preferred)
1 1/4 teaspoon vanilla extract
2/3 cup Nutella
Heat oven to 375 degrees. Mix flour, oats, baking powder, baking soda and salt; set aside. Mix butter, sugars and peanut butter. Add egg and vanilla and mix well. Add flour mixture into wet ingredients and mix until just combined. Slowly stir Nutella into the mixture. Place batter in spoonfuls onto baking sheet. Bake 10 minutes or until lightly browned.