Nutella-Peanut Butter Cookies


You can’t really tell from the photo but these cookies are supposed to be two-toned. Oops. There’s a lot going on in these cookies. Oats, rice krispies, chocolate chips, peanut butter, and nutella, oh my. I’ve never put rice krispies in my cookies before but I kind of like it. I’m all about the crunch and they add a nice twist to each bite. I must warn you, if you’re not big on peanut butter cookies, go easy on the peanut butter. I didn’t divide my batter in half, more 40/60 because I find peanut butter to be a bit overwhelming in cookie form. But if that’s your thing, go for it!

My cookies got messy when I tried to cut the dough log into small rounds. Chunks of my dough kept randomly breaking off. I ended up just smashing the pieces back together. It all worked out in the end because your taste buds don’t care how pretty the cookie looks.

Also, happy college football season opener – Go Blue!!

Ingredients (makes 2 dozen)
6 tbsp unsalted butter, softened
2/3 cup packed brown sugar
1 large egg
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 cup crisp rice cereal
3/4 cup old fashioned oats
1 cup dark chocolate chips (60% cacao bittersweet chocolate)
1 cup all purpose flour
1/4 cup creamy peanut butter
1/3 cup Nutella

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy – about 1 minute. Beat in egg, baking soda, salt and vanilla until combined. Beat in cereal, oats and chocolate chips until combined. Beat in flour until just combined.

Divide half of the dough into an additional large bowl. Beat peanut butter into one bowl of dough until combined. Beat Nutella into other bowl of dough until combined.

Line up doughs, side-by-side, on plastic wrap. Wrap in plastic wrap and roll into an even log. Chill the dough to make it easier to cut later. Unwrap plastic wrap and slice dough into rounds, 1/2-inch thick. Place dough slices on cookie sheets, spacing about an inch apart. Bake 11-12 minutes or until firm and slightly crisp. Cool 2 minutes before trasferring cookies to wire racks to cool completely.

Recipe from SugarPlum.

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