Description
Combine two of the world’s favourite spreads, these treats deliver a burst of peanut butter and Nutella in every bite. Remember, serving them warm with milk or coffee!
Ingredients
Units
Scale
- 1 cup Nutella
- 1 3/4 cup walnuts lightly toasted
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 3/4 cup natural peanut butter
- 1 tbsp vanilla extract
- 1 tsp salt table
- 2 tsp baking powder
- 1 tsp baking soda
- pinch nutmeg
- 2 large eggs cold
- 2 1/4 cup all purpose flour
Instructions
-
Preheat oven to 350°F (180°C), middle rack. Line half-sheet pan with parchment.
-
Prepare your Nutella filling first by lining a baking sheet or plate with wax paper and dropping Nutella by 2 teaspoon-sized dollops onto the sheet. Place in freezer to harden.
-
Toast walnuts in a pan over low heat until aromatic. Chop into small pieces. Set aside to cool.
-
In a stand mixer with paddle attachment, mix butter, both sugars and peanut butter until smooth.
-
Add vanilla extract, salt, baking powder, baking soda, and nutmeg. Beat on medium till fluffy (~8 minutes), scraping occasionally.
-
Add eggs one by one in a running mixer.
-
On low speed, add flour and toasted walnuts.
-
Divide into 10 equal portions (~135g), shape into balls and flatten into a disc.
-
Place a frozen Nutella dollop in the middle of the cookie dough disc and fold the edges up to cover the Nutella entirely.
-
Place 4 dough portions on pan, spaced apart. Optionally, sprinkle with salt.
-
Bake for ~22 minutes. Cool on baking sheet before serving.
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Category: Cookies