Nutella Peanut Butter Chip Cookies

These chewy Nutella Peanut Butter Chip Cookies combine the deep cocoa-hazelnut notes of Nutella with the salty-sweetness of peanut butter chips in one delightful cookie.

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Not to be confused with my chocolate peanut butter chip cookies or peanut butter cookies with Nutella swirl, these Nutella peanut butter chip cookies have a Nutella cookie dough base with peanut butter chips mixed in for this weeks #PBchocSat recipe. The Ohio State Buckeyes take on the Oregon Ducks after our embarrassing loss to USC last weekend. Before last week I would have felt pretty confident going into this game despite needing to play our backup quarterback. Especially since it’s at home, but between the terrible play calling, clock management, and penalties last week I am not so certain.

Since Oregon produces almost all of the hazelnuts in the US (about 99%), the last time Ohio State played Oregon as a rematch in the playoffs I made Ferrero Rocher Buckeyes with hazelnuts in the center and chopped up in the chocolate coating. This time I did something I have been meaning to do for years and am shocked it took me this long – mixing Nutella into the cookie dough. I’ve made cookies stuffed with Nutella , plenty of peanut butter chocolate chip cookies, and even made chocolate chips out of Nutella but somehow have never mixed Nutella in into the dough until now.

Nutella peanut butter chip cookies are made starting with my usual chewy brown-sugar cookie base with rich chocolate hazelnut Nutella mixed right into the dough in place of half of the butter and speckled with sweet peanut butter chips.

• Two years ago: Nutella Pear Focaccia Sandwich
• Four years ago: Holiday Double Decker Cookies
• Five years ago: Edamame Guacamole (No Avocado) #ScienceSundays
• Six years ago: Buckeye Macaron Cake
• Eight years ago: Purple Sweet Potato Pie
• Nine years ago: Daytrip to Athens, Ohio
• Ten years ago: Salted Caramel Apple Cider Bliss
• Eleven years ago: Peanut Butter Turtle Cookie Cups
• Twelve years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce
• Thirteen years ago: Pumpkin Baklava Bars
• Fourteen years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze
• Fifteen years ago: Gluten-Free Cake Batter Pancakes

NUTELLA PEANUT BUTER CHIP COOKIES

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Yield: About 3 dozen Prep Time: 2 Hours 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1/2 cup chocolate hazelnut spread (Nutella*)
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1-1/2 cups peanut butter chips

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, Nutella, and sugars until well blended. Beat in the vanilla, egg, and egg yolk until just incorporated. Mix in the sifted ingredients in three batches until just blended**. Using a spatula, fold in the peanut butter chips.
3. Roll 2 tablespoons of dough into balls and place on a plate or tray, cover tightly with plastic wrap, and chill for at least 2 hours (or overnight for best results).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8-10 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* I used a dark chocolate version. ** If dough is too dry, add 1 tablespoon of milk.

Source: Adapted from my Salted Caramel Peanut Butter Chocolate Chip Cookies.