Tessa Recipe run down
TASTE GOOD: These cookies are perfectly peanut butter, while the Nutella in the middle is a puddle of the sky made of hazelnut chocolate.
TEXTURE: The biscuit is tough and soft, and the Nutella gives everyone a wonderful bread and a velvety texture.
EASE: So easy – you don’t even need a mixer!
Professionals: Unique, delicious biscuit that everyone will love.
Disadvantages: None.
Would I do that again? Absolutely.
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Peanut butter -Nutella cookies are rich, decadent and full of irresistible taste.
As a peanut butter -fanatic and chocolate lover I knew that I had to put my peanut butter and jelly biscuits a chocolaty application.
Nutella’s creamy, nutty taste fits perfectly with peanut butter and wow – this combination in a biscuit shape is practically beyond the world!
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These cookies look wonderful on their Christmas biscuits, right next to my soft and tough sugar cerseues, chocolate biscuits in the baked baked goods and nostalgic cupcake biscuits in the baked goods.
I am very happy to add these unique cookies to my cookie recipe collection. And the best thing about it? You are ready to enjoy in just 40 minutes – no mixer needed!
If you make this peanut butter -Nutella biscuits this holiday time, share a photo of your beautiful baking in the comments below so that my team and I have to drool about what you have done. I am really happy to know that my recipes are part of your holiday celebrations!
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How to make peanut butter -Nutella cookies
Moist, tough, thick peanut butter -cookie tips:
- Measure your flour correctly: I recommend using a Digital kitchen scale To ensure precision when measuring your flour. When using measuring cups, it is very easy to condense your flour unintentionally and add too much to create hard, dry or cake -like cookies that do not spread. If you don’t have a scale, use the method with spoon and level.
- Do not reduce the sugar: Sugar actually plays a major role in the texture of a biscuit and is so much beyond sweetening. Find out more about Sugar’s role in baking.
- Avoid baking: Pull these cookies out of the oven when they are Only Put on the edges for perfectly soft cookies. The use of a high-quality baking pan also helps you more about the best (and worst!) Baking tins.
- Use natural peanut butter: More on this right below.
What kind of peanut butter for cookies?
- I recommend using natural peanut butter in these cookies.
- Natural PB helps to make these cookies thick and tough with a stronger PB taste.
- Make sure that you stir your peanut butter thoroughly before measuring so that no dry pockets or greasy pockets remain.
- If you only have conventional peanut butter, it works well, but your cookies may not be quite as thick or aromatic.
- You can use Cracky PB for additional peanut butter.
Can I use almond butter instead of peanut butter?
We have not tried to use almond butter in this recipe, but it works well in my classic peanut butter cookies, so it should be fine here too. Simply exchange the peanut butter for almond butter with a ratio of 1: 1. Let us know in the comments below when you try it!
Can I use Nutella in Store fire? Can I use a different spread instead?
I used Real Nutella For these cookies, but every hazelnut distribution should work. Remember that other brands may have a different fat content. Therefore, it can help to cool your hazelnut spread before using them to avoid leaks when baking the cookies.
If you want to use jam or jelly instead, take a look at my peanut butter and jelly cookies!
Can I halve this recipe? Can I double this recipe?
Yes! Simply share all the ingredients in half to result in about 10-11 cookies, or double all ingredients to result in about 42 cookies. No further changes required.
How to put together peanut butter -Nutella cookies
The assembly of these cookies is simple, but it can be a little chaotic. Have fun with it! Here is the simple breakdown:
- Use a teaspoon or a Small pipeline bag 1 more frequent teaspoon of Nutella in the fountain of each biscuit.
- Carefully bring the edges of the dough with your fingers over the Nutella bag and keep part of the Nutella out.
- If your cookies from the oven are a little wrong, use a round biscuit cutter that is slightly larger than the cookies, and swirl it around every cookie to create a perfectly round biscuit. Do this as soon as the cookies come out of the oven before you have the chance to sit down.
Can I make peanut butter -Nutella cookies in advance?
Secure! Build up the peanut butter -Nutella biscuits completely and put the dough balls in an airtight container in the fridge for up to 48 hours. Bake as specified below and add the baking time for about a minute. When you pull out of the oven after baking and hit the pan several times before you continue with cooling instructions. This will help the cookies and show the Nutella beautifully.
How to store peanut butter -Nutella cookies
Save Nutella biscuits from peanut butter in an airtight container for up to 2 days. The cookies will be even tastier the next day, but they will also become more softer as soon as they sit.
How to freeze peanut butter -Nutella cookies
- Freeze the fully composed cookies on a parchment -lined baking sheet until they are firm and then put in an airtight container.
- Charge in the freezer for up to a month.
- Bake in the refrigerator overnight before baking and bake as a rely on the recipe and add one minute to the baking time to take the cold dough into account.
- You can also bake frozen cookies, but note that your cookies are much thicker. Reduce the oven temperature by 25 ° and give one or two minutes to the baking time.
- Since you will bake in the same way or something cold, I recommend beating the biscuit slightly into the pan several times after pulling the cookies out of the oven for beautiful, evenly distributed cookies.
You will love further recipes:
Peanut butter -nutella cookies
Peanut butter -Nutella biscuits are thick, tough, soft peanut butter, filled with sticky, decadent nutella. This quick and easy recipe doesn’t even need a mixer, so it’s perfect for the holidays!
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Instructions
- Preheat the oven to 350 ° F. line Large baked plates With parchment paper.
Melt the microwave butter in a microwave -safe bowl in 20 seconds until they have melted. Add the peanut butter and stir it together well. Add the sugar and whisk it together. Let cool until they cool down to the warm.
Whisk flour, baking powder, baking powder and salt in a medium -sized bowl. Set aside.
Add the chilled butter mixture, the eggs, milk and vanilla and whisk very well until they are thoroughly combined. Add the flour mixture and stir with a stable spatula until you are combined.
- With A Big spring cookie scoopForm the dough in 3-table-spoon rounds. Roll between your palms to smooth them. Create a fountain in the middle with your thumb. Add 1 generous teaspoon of Nutella and seal it only slightly with dough. Keep a generous amount of Nutella visible. This process is a bit chaotic, but have fun with it! Place up on the baking sheet with the visible Nutella. Repeat this with the remaining dough balls and switch on a distance of about 3 inches.
Bake for about 14 minutes or slightly brown on the edges.
Let the cookies cool on the baking sheet for 5 minutes before removing it to a cooling shelf to cool it completely.
Store cookies in an airtight container for up to two days. The longer you sit, the softer you become.
Recipe notes
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Photos by Joanie Simon.