4.7 from 9 votes
Nutella Peanut Butter Cookies.
This has got to be the simplest way to go to chocolate heaven you can imagine. Let them cool completely before packing away. They are deliciously short so be careful transporting them. This recipe uses Aust cup measurements
Servings:
36
Course:
Baked Goods
Ingredients
- 375 gm peanut butter Crunchy ( 1 1/2 cups)
- 150 gm Nutella 1/2 cup
- 100 gm caster sugar 1/2 cup
- 1 egg large
Instructions
- Set the oven to 180 C / 350 F. You will need several trays lined with baking paper.
- Put all of the ingredients into a bowl and stir together till completely combined.
- Roll the mixture into walnut sized balls and flatten a little into discs. Round the edges off.
- Put them onto the trays at least 1 in or 3 cm apart. They don't spread too much.
- Bake for 12-15 minutes or until lightly browned and a bit puffy. Don't try to remove from the trays till cool. Once the biscuits cool they get crispy.
- Sandwich these cookies together with nutella or even make them into nutella thumb print cookies by putting a little thumb imprint into then top and spooning a small amount of nutella into the whole before baking
Cup of Yum
Notes
- I used Aldi Crunchy peanut butter. It is the crunchiest PB I have ever had.