Nutella and Peanut Butter Cookies

Seriously, is there anything better than Nutella? (Maybe bacon....) Tonight I finally found a recipe worth trying. I have been wanting to bake with Nutella for forever, but since it's so expensive, I hate to waste a whole jar in one recipe. So this recipe was oh so perfect. My mom found the original recipe here.

Guest blogging by Carol Mayfield:  ...my daughter is being a domestic goddess tonight. Liking this recipe and it's even better when you don't have to make 'em. Love the fact that I can consume the cookies for a change, usually my family eats them all as I am baking. Such is life. 


Here's my version of these scrumptious cookies. I altered it slightly from the original, making it my own:
Ingredients:

1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup Splenda (granulated)
1/2 cup packed Splenda brown sugar blend
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour and 3/4 cup whole wheat flour
Approx. 1/4 cup room temp. Nutella (use your own judgement.. Love Nutella? It's okay to use a bit more)

Preheat oven to 350° F

Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.

Add flour, baking soda and salt.


"Drizzle"/spoon the Nutella on top of the dough then swirl it through the dough with a butter knife (I zapped the jar in the microwave for 10 secs to loosen it up more).


Chill dough 15 minutes in the refrigerator.


Roll into 1/4-1/2 inch balls by hand.


Place on parchment lined cookie sheet.

Using a fork, press down the balls to flatten slightly.


Bake until edges are very lightly browned (about 7 to 9 minutes).


Allow to rest a minute on cookie sheet before transferring cookies to a cooling rack.

This is a side by side comparison of MY cookies (left) and the ones from the website the recipe came from (right).