Peanut Butter and Nutella Cookies

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I got this idea for making peanut butter cookies the other day, but not just any old peanut butter cookies I had to put a little sumtin’ sumtin’ in them, so I decided to go with a little hazelnut spread (aka Nutella or in my case the new Jif hazelnut spread) then I had to decide how to make them and I came across two recipes that I based my variation on:

http://pickfreshfoods.com/2013/08/17/peanut-butter-nutella-cookies/

http://www.thesisterscafe.com/2012/07/peanut-butter-nutella-cookies

I give credit where credit is due, I liked the idea of both of these recipes, but I call this Steal the Baking for a reason. In any case, I made these cookies, they were amazeballs. I think you’ll love them if you give them a try. Here’s the recipe:

 

Peanut Butter and Nutella Cookies

 

  • 1/2 cup butter room temperature (1 stick)

  • 2/3 cup peanut butter (chunky or creamy, your choice, I always vote chunky because of texture)

  • 1 egg

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon almond extract (optional)

  • 1/3 cup of Nutella or similar chocolate hazelnut spread

  • 1/4 cup plain yogurt (Greek or whatever flavor you want, I went honey)

  • 1 teaspoon baking soda

  • 2 cups all purpose flour

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Makes about two dozen medium sized cookies.

1. Preheat oven to 350 degrees.

2. Cream butter and sugars.

3. Add yogurt, peanut butter, egg, vanilla extract, almond extract (optional, maybe this makes too many different nut flavors, I don’t know, do whatever floats your boat) and mix well.

4. In separate bowl mix dry ingredients. In two parts combine with mixture from step 3 above.

5. Spoon dough onto cookie sheet and flatten. Take teaspoon or so of hazelnut spread and drop on top of cookies. Take small amount of cookie dough and cover up the hazelnut spread, completely or not, make these cookies your own. I did not cover completely as you can see in the photos.

6. Bake at for 8-10 minutes or so depending on your taste. Remember it’s always best to undercook them because the residual heat will keep them cooking for a little bit after they’ve been taken out of the oven. I gave my cookies no more than 9 minutes and out they came.

7. Enjoy with your beverage of choice.

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Hope you love these cookies the way everyone who got to try these did, they’re delightful. Please let me know what you think of them.

Peanut Butter Cookies With Chocolate Chips (And Nutella)

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.

Peanut butter oatmeal chocolate chip cookies (and nutella)(Sorry for the unfocused image, it’s nearly midnight, forgive me.)

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.

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6. Drop your cookies onto a cookie sheet, flatten them some, (which I did not do in the picture below) and toss’em into the oven for about 8-10 minutes.IMG_0006

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.

Peanut butter oatmeal chocolate chip cookies (and nutella)

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.

No-Bake Nutella, Chocolate, and Peanut Butter Squares

Remember the ‘rent is too damn high’ guy from a couple years ago? I was a little like the ‘heat is too damn high’ guy today, even though it was a cool 96 degrees compared to the 100 or so of the past couple bake days. So, I just didn’t want to turn on the oven. And, I didn’t. I found a ‘no bake’ recipe that let me keep my house cool in this Central Valley climate. Score!

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I’ve been looking for something to do with Nutella for a little while and I thought my first crack at it was going to be chocolate cupcakes with Nutella frosting, but I changed my mind and got a little lazy. And though my usual M.O. is to not leave the house on these hot days especially for one ingredient I made an exception this one time. And the results are the absolute greatest thing to come out of my kitchen ever. Maybe because I consider a Reese’s Peanut Butter Cup (full size, not King Size, not Miniature) to be one of Mankind’s crowning achievements, God’s gift to Mankind, the nectar of the God’s in a solid disc form. In other words, I love me some peanut butter cup and this recipe is essentially one gigantic peanut butter cup with a little something extra and it is delightful. So without any further nonsensical ramblings, I present to you a recipe for Hazelnut Spread, Chocolate, and Peanut Butter Squares, or Nutella, Chocolate, and Peanut Butter Squares if you want to stick with brand names, despite me not even using Nutella, more on that later.

Here’s what I adapted from a SugarLaws.com titled Nutella and Peanut Butter Bar Recipe. First of all, while I stayed true to the spirit of the ingredients of said recipe I varied where I thought it might make a difference, so you feel free to go either way with this one. Here’s what I did:

Hazelnut Spread, Chocolate, and Peanut Butter Squares

  • 12 whole low fat graham crackers obliterated in a food processor
  • 1 cup softened butter
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla
  • 1 cup natural chunky peanut butter for a little texture, feel free to use creamy
  • 1 cup dark chocolate chips, 1/2 cup semi-sweet chocolate chips
  • 1 cup JIF Mocha Cappuccino flavored Hazelnut spread (Nutella alternative) divided into 1/4 cup and 3/4 cups.

 

1. Pulverize your graham crackers in your food processor.

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2. Mix butter, graham cracker crumbs, confectioner’s sugar, vanilla and peanut butter until smoothed out.

This was the peanut butter I chose, a natural chunky style for a little bit of texture.

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3. Place parchment paper into 9” square pan (for easy clean up) and spread peanut butter-graham cracker mixture inside pan.

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4. Place in your refrigerator for about an hour until firm.

I have Nutella in the cupboard, but I chose this because I thought it might add a little more flavor. Apparently this is a new product, based on the indication on the label, so you may or may not be able to find this in a store near you.

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5. (One hour later) Use a metal bowl or small pot over hot water to melt your chocolate and 1/4 hazelnut spread.

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6. Spread over peanut butter graham cracker mixture. Refrigerate for another hour.

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7. (One hour later) Distribute remaining 3/4 cups of hazelnut spread over now cooled and hardened chocolate, refrigerate one last time. Cut into squares when nice and firm and enjoy with a nice glass of cold milk, non-fat of course.

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I think this is a fairly straight forward recipe, it’s hard to wreck it if you follow directions. I tried to give it a different kind of flavor by using a flavored Nutella alternative and dark chocolate. I also used low fat graham crackers because my feeling is that if you can cut just a few calories off a super sweet dessert, go ahead and do that.

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One thing I liked about this recipe is that it features a lot of downtime when you place the bars/squares into the refrigerator, time that I used to play a game of Battleship with my son and play a couple of songs in Just Dance 3. You can use it to prepare dinner or watch a TV show, might I suggest Game of Thrones, The Walking Dead, or even Dexter.

Anyway, this is usually the spot where I talk about what I learned, but this is so straight forward that there’s not much to learn with a recipe like this. I’ll give it a a go, though.

What I learned:

  • I used my square cake pan for this, but I think one of those disposable deals from a place like the local dollar store would have been perfectly fine, especially when you’ve got a plan to transport it somewhere.
  • Even if you’re not using Nutella just put it in the title so that search engines will find it because people probably aren’t going to their search engine and inputting ‘hazelnut spread chocolate peanut butter squares’
  • This thing is a pain to remove from the pan, as you can see from the photo above, even with parchment paper.

As always, thanks for reading. Share both the recipe and the squares with friends they’ll be amazed at your ability to make something this delicious and you can laugh yourself silly because it’s so simple. Enjoy!