I got it in my head a couple of days ago that I really wanted some peanut butter cookies with chocolate chips like the kind you find at Mrs. Fields, so I decided to try my hand at them. Then I looked at some recipes and decided against that and went with peanut butter and oatmeal with chocolate chips, but as I am prone to do I had to step it up for something a little different, so I substituted a bit of the peanut butter with Nutella (or rather the JIF equivalent, it’s just easier to say Nutella than hazelnut spread especially when your title is already long enough) and the cookies came out pretty good. Dare I say delicious. Definitely a nice little twist on a classic. Next time, I’ve got to figure out what to do with that almond butter sitting in the fridge.
Anyway, this recipe comes from AllRecipes.com and is by user ‘RUGGLES’, the reason I chose it is because it has over 200 user reviews and currently maintains a 4.5 star rating. Plus, they just looked good in their picture. So, off I went into the pantry and gathered up my ingredients and got to baking.
Okay, so here’s what you’re going to need and what you’re going to need to do to make you some delicious cookies:
Peanut Butter Cookies With Chocolate Chips (and Nutella or Hazelnut Spread)
- 1/2 cup of butter, softened (or butter flavored shortening)
- 3/4 cup of brown sugar
- 1/2 cup of white sugar (original calls for 3/4, I think they’re sweet enough once everything else is thrown in)
- 2/3 cup of peanut butter (I prefer chunky/crunchy for texture, but these were made with the creamy variety)
- 1/4 cup of Nutella or hazelnut spread
- 1 egg (2 if they’re on the small side)
- 1 teaspoon vanilla extract
- 1 cup of all purpose flour (or 3/4 cup all-purpose flour plus 1/4 cup of wheat flour. I went with the single cup, not as wholesome, but still tasty)
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of rolled oats (this is not the same as quick oats, this is usually sold in the organic section of your grocer, or at least that’s where I find it, it isn’t next to the oatmeal stuff)
- 1 cup of semi-sweet chocolate chips
1. Preheat your oven to 350 degrees.
2. Cream your butter and sugars. Add in your peanut butter and continue mixing.
3. Beat in your egg and vanilla extract.
4. In a small bowl combine flour(s), baking soda, and salt. Add into butter mixture and keep on mixing.
5. Now mix in rolled oats and chocolate chips.
Depending on your taste in a peanut butter cookie you’ll want to adjust the baking time. If you like them a little crispy leave them longer, if you like them chewy undercook them, they will continue to cook as they cool. Also, keep in mind that you may want to remove them from the cookie sheet as soon as possible so that they do not burn or overcook.
Look at those cookies. Probably should’ve been flattened a little more, but doesn’t matter because they were, as we say in Northern California, ‘Hella good!’ The hazelnut spread really gave it a different twist and you can taste it. I think you’ll like them if you try them. Give them a go and let me know what you think. Until next time, I stole this baking and made it my own.