Nutella Cookies

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 egg
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).