Crazy for Cookies!



These were a huge hit at our house, and I don’t even care for Nutella! You can find the complete recipe at this site, but here’s the basics with *additions from us:

Peanut Butter and Nutella Cookies Submitted by Mindy ~ The Sisters Cafe

1 cup butter (2 sticks) room temperature *we couldn’t wait, so I semi-melted the butter from freezer
2/3 cup peanut butter (creamy or crunchy – I like crunchy) *we used creamy
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 2/3 cup flour 2 tsp baking soda 1 tsp salt
heaping 1/3 cup Nutella *we actually used the off-brand available at the grocery store
* I added chocolate chips to half the batter, to suit my tastes 🙂
Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth. Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough. Use a butter knife to swirl the Nutella through the dough. Do not over mix. Chill the dough in fridge for 15 minutes before spooning onto cookie sheet to firm the nutella. Bake at 350 degrees for 8-10 minutes. Bake until slightly brown at edges. Let cool a few minutes on cookie sheet before transferring.
Well, I loved them so much that I craved them again the next week, but my Honey had discreetly been eating all the chocolate-hazelnut spread by the spoonful, so we searched for an alternative cookie recipe that didn’t require any special ingredients…we searched for “chewy chocolate cookies” on and chose this 5-star-rating…it was AMAZING and DELICIOUS and I’m supposed to bring the rest to our Bible study small group tonight and having to resist eating them all!
2/3 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon water
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
3. Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.



2 responses »

  1. Pingback: Sweet Storybook Baby Shower | Whimsy in Love

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