Do you like Nutella? If your answer is "no" or "I've never tried it," then I don't even know what to say. Consider me speechless.
Nutella! I could sing a song about it. But that would frighten you, so I won't. This stuff is dangerous. Maybe even deadly.
And my life has been complete since Sam's started carrying jumbo-sized containers of it!
I don't generally bake with the chocolaty-hazelnut spread. Because it's just so good right out of the jar...on a graham cracker...or a spoon...or your finger...
But I digress.
I tried these cookies and WOW. They are amazing. Totally Nutella-y. Perfectly so. And the peanut butter flavor isn't overwhelming; it gives a bit of flavor and just enough structure to hold the cookies in a perfect mound.
This is one Nutella cookie recipe worth trying. They're really delicious.
And a note about the batter: it's the weirdest consistency I've ever seen with cookie dough. Totally weird, a little oily, seems like it'll never work and actually bake into a cookie. But it does! Somehow, it works. Amazingly. Try it.
I mean, what's not to love?
Fudgy Nutella Cookies
Adapted from Averie Cooks
3/4 cup Nutella
1/4 cup creamy peanut butter
3/4 cup packed brown sugar
2 T butter
2 tsp vanilla
1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup milk chocolate chips (or a combo semi-sweet/milk chocolate)
Place the Nutella, peanut butter, brown sugar, butter, vanilla and egg in the bowl of a stand mixer. Beat on high for about 5 minutes, until the ingredients are completely incorporated.
Add the remaining ingredients and beat on medium-low speed until just combined (don't overmix at this point).
The batter will be oily and an odd consistency. You're on the right track. Scoop mounds on a parchment paper lined baking sheet and refrigerate for 2-3 hours.
Bake in a 350 degree oven for 9-10 minutes (they will look slightly underdone when you take them out but will set up as they cool).