Chewy peanut butter cookies with Nutella swirled in is an easy and fun way to change up an otherwise classic cookie.

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Not thriving over here but somehow still making my weekly #PBchocSat posts in honor of another Ohio State Buckeyes game! Today it’s against Purdue at the odd time of 1pm – which is my dad’s alma mater.

When talking to my dad yesterday he was not looking forward to the beating that he suspects will occur but Purdue has been a wild card in the past, so you can’t ever discount a team completely. On the flip side, he was born in Ohio so he likes to say when it comes to this game, he can’t lose.

Another thing that can’t lose are these peanut butter cookies with Nutella swirl. Inspired by their cousin fluffernutter cookies, I replaced the marshmallow fluff swirl with chocolate hazelnut spread. Truly one simple substitution results in an entirely different cookie experience but with the same chewy peanut butter cookie base.

These peanut butter cookies with Nutella swirl are not to be confused with my Nutella peanut butter thumbprint cookies which also have a peanut butter cookie base (although a slightly different recipe) but instead of the Nutella baking into the cookies it is dolloped on top for the thumbprint effect.

Could I have added a sprinkle of seas salt on top of these? Absolutely and feel free if you are so inclined. However I recently learned, while subjecting people in my life to blinded chocolate chip cookies tastings of slight variations of my favorite chocolate chip cookie recipe, that the general masses don’t seem to like browned butter or extra salt. But the Taylor & Colledge vanilla extract was a must.

Either way, I am having a hard time not inhaling these cookies in this household of only two people on a weekend without coworkers around to help make them disappear. Here’s hoping emotional eating will not be required today.

PEANUT BUTTER COOKIES WITH NUTELLA SWIRL

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Yield: 2 Dozen Prep Time: 50 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 2/3 cup packed brown sugar
• 1/4 cup white granulated sugar
• 1 egg, room temperature
• 1 tsp Taylor & Colledge vanilla extract
• 1/2 cup Nutella chocolate hazelnut spread

Directions

1. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
2. In a large bowl, use an electric hand mixer to cream together the butter, peanut butter and sugars until fluffy – about 2 minutes.
3. Add egg and vanilla, mixing until combined.
4. Add flour mixture and mix until just combined. Fold Nutella into the dough, being careful to mix just enough to still see streaks.
5. Roll tablespoons of dough into balls. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
6. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
7. Bake 10-12 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted from my Peanut Butter Marshmallow Fluff Cookies.

You only need three ingredients and minimal tools to make these easy chocolate peanut butter cinnamon rolls any day of the week.

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National Cinnamon Roll Day landing on #PBchocSat means it’s time to wake up to the best combo – chocolate peanut butter cinnamon rolls. Our game against Minnesota may be at 7:30pm but that won’t stop me from rousing the Buckeye spirit early.

I have made homemade peanut butter cinnamon rolls with chocolate glaze before, six years ago in fact for The Game against *ichigan so it was time to make something new. However, I was in no mood to make cinnamon rolls from scratch so I am here to share the lazy girl’s version makin a can of cinnamon rolls seem like they are homemade. Another option could have been a cinnamon roll dump cake but maybe next time.

Similar to my baklava cinnamon rolls, you will buy a tube of jumbo cinnamon rolls, unroll the dough, smear peanut butter and Nutella (chocolate hazelnut spread) over them, roll back up, slice into 5 rolls, and bake! I considered only adding the peanut butter to the filling and the Nutella to the icing, but decided I didn’t want to dirty even one more dish to make this.

All you will need is a surface upon which to unroll the dough, a knife/spoon/offset spatula to spread the peanut butter and Nutella, a sharp knife to cut (unless you are able to split them apart as originally intended), and a pan in which to bake them. And last but not least, a mouth to enjoy them!

EASY CHOCOLATE PEANUT BUTTER CINNAMON ROLLS

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Yield: 5 Servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (17.5 oz.) tube Grands Pillsbury cinnamon rolls
• 1/4 cup peanut butter
• 1/4 cup chocolate hazelnut spread

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan; set aside.
2. On a clean, lightly floured surface, unroll the cinnamon rolls without separating them. Spread peanut butter and chocolate hazelnut spread evenly over the dough.
3. Tightly roll dough back up, slice into 5 rolls and arrange in prepared pan.
4. Bake in preheated oven for 25 minutes or until golden brown on top.
5. When cinnamon rolls are done, immediately drizzle icing from the package over the top. Serve immediately.

Source: Adapted from my Baklava Cinnamon Rolls and slightly from my Peanut Butter Cinnamon Rolls with Chocolate Glaze.

This Nutella Pear Focaccia Sandwich is sweet and savory, soft and crunchy, and an easy but fun breakfast, snack, or dessert.

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I’m not really a deli meat sandwich fan. Most of the time the bread seems like an afterthought and the filling is texturally boring or does not contain much variability in flavors. But every now and then I find a place that not only uses great bread, often made daily in house, but also has more creative, flavorful fillings.

Recently I’ve become obsessed with Italian focaccia sandwiches. After revisiting Florence last summer and the sandwiches at All’Antico Vinaio, I was reminded just how good they can be. Luckily for me, there are now two new spots in Columbus to get my fix.

Of course I’m not going to limit myself to only buying focaccia sandwiches when I could also make them at home. Using a small loaf of homemade focaccia, or make it even easier by buying one from a local bakery, I created this chocolate hazelnut spread (aka Nutella) pear focaccia sandwich.

As the name suggests, this focaccia sandwich is made with Nutella and pear. However, the name leaves out the creamy mascarpone and the crunchy toasted hazelnuts that complete medley of texture and flavor in this sandwich. Is it breakfast, snack, or dessert? I say yes to all. I enjoyed mine with a glass of basil lemonade.

Two years ago: Holiday Double Decker Cookies

NUTELLA PEAR FOCACCIA SANDWICH

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Yield: 1 Serving Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 small focaccia, sliced
• 1 Tbsp chocolate hazelnut spread, (Nutella)
• 1 Tbsp mascarpone
• 1 Tbsp chopped toasted hazelnuts
• 1/2 pear, thinly sliced

Directions

1. On one side of the sliced focaccia, spread the Nutella. On the second slice, spread the mascarpone.
2. Sprinkle hazelnuts over the slice with the Nutella, layer the pear on top, and place the slice with the mascarpone on top.
3. Slice in half and enjoy!

Source: The Spiffy Cookie original

This easy peanut butter s’mores quesadilla has a gooey peanut butter chocolate marshmallow inside and crispy brown sugar graham cracker coated outside.

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Alright Buckeye fans, I hate to say it but after last weekend’s sad display against Tulsa I am not feeling particularly strong about today’s game against Akron. This does not bode well for the remainder of the season.

I was okay loosing to Oregon because they were clearly the better team and our defense was doing next to nothing to stop them. But we have a bad habit of playing to our competition and last weekend was a prime example even though we pulled out a win in the end. Fingers crossed, Buckeye Nation.

And if we fail? Well, I guess it’s a good thing these peanut butter s’mores quesadillas are so dang easy to make. Just spread peanut butter and chocolate hazelnut spread on each half of a tortilla, and top with mini marshmallows.

You could stop there and grill it as is, but go ahead and seal in that s’mores flavor by coating the outside with butter, brown sugar, and graham cracker crumbs. You’ll be glad you did because the outside gets extra crispy. Besides, what is a s’mores without some graham cracker?

While I am at it, here are some other peanut butter s’mores recipes:

• No-Bake Peanut Butter S’mores Bars
• Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies
• Peanut Butter Cup S’mores Ice Cream
• Reese’s Peanut Butter S’mores Cookies
• S’mores Buckeyes

Two years ago: Pumpkin Butter Cupcakes with Brown Sugar Frosting

Five years ago: Weekly Meal Plan #31

Six years ago: No-Bake Apple Cheesecake Pie

Seven years ago: Amaretto Spiced Apple Cider

Eight years ago: Stuffed Red Velvet Truffles

Nine years ago: Homemade Yellow Cake Mix

PEANUT BUTTER S'MORES QUESADILLA

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Yield: 1 serving Prep Time: 10 Minutes Cooking Time: 6 Minutes 6 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 burrito sized flour tortilla
• 2 Tbsp creamy peanut butter
• 2 Tbsp chocolate hazelnut spread
• 1/2 cup mini marshmallows
• 2 Tbsp unsalted butter, room temperature
• 2 Tbsp brown sugar
• 2 Tbsp finely crushed graham crackers

Directions

1. On one half of the tortilla, evenly spread the peanut butter. On the other half, spread the chocolate hazelnut . Top with marshmallows.
2. Fold the tortilla in half and butter both sides. Sprinkle with the brown sugar and graham crackers on both sides, pressingly lightly to adhere.
3. Heat a cast iron skillet over medium heat. When ready carefully place quesadilla into the pan and cook until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes.
4. Slice and serve immediately.

Source: Adapted from Oh Sweet Basil.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post and recipe was created for #Chotoberfest! I was provided with complimentary product from Imperial Sugar but as always opinions are 100% mine.

This chocolate hazelnut & toasted coconut cheese ball is the perfect holiday appetizer or dessert. Made with chocolate hazelnut spread and coated with toasted coconut.

The holidays always seem like an excuse to indulge, so why not embrace it with a week of chocolate, aka #Choctoberfest! I actually hosted a get together this past weekend where everyone brought a different holiday treat. My contribution was this dessert cheese ball made with chocolate hazelnut spread covered in toasted coconut.

Let me say, this pour guy didn’t stand a chance. He was sitting pretty for just a few short minutes before a quarter was already devoured. And this wasn’t a large party. But I shouldn’t be surprised, it’s basically like eating cheesecake. Fun fact, I’m not actually a huge chocolate fan but mixed with cream cheese and the flavors of hazelnut and toasted coconut is a win for my taste buds.

As part of #Choctoberfest we have a great giveaway in addition to scads of chocolate-laden recipes which you can find at the bottom of this post. For more chances to win sweet prizes, be sure to check out Imperial Sugar’s Scary Scramble where players guess recipes based on clues every day from October 13-20. There will be 25 winners!

Two years ago: Buckeye Bundt Cake

Three years ago: Rusty Bucket Restaurant

Four years ago: Fall Harvest Salad with Cranberry Vinaigrette

Five years ago: Apple Pie Cookies

Six years ago: Pumpkin Spice Brownies

Eight years ago: Peanut Butter Hot Chocolate with Oreo Crumbs

CHOCOLATE HAZELNUT & TOASTED COCONUT CHEESE BALL

Makes one cheese ball

Ingredients:

8 oz. cream cheese, room temperature

1 cup Imperial Sugar powdered sugar

3/4 cup chocolate hazelnut spread

1/4 cup Imperial Sugar packed brown sugar

3/4 cup toasted coconut

Graham crackers, and/or apple slices for dipping

Directions:

1. In a large bowl, beat cream cheese, powdered sugar, chocolate hazelnut spread and brown sugar until blended.
2. Spoon onto a large piece of plastic wrap, bring up all four corners and twist tightly forming into a ball shape.
3. Freeze for 2 hours or until firm enough to keep its shape (or in fridge overnight). Place toasted coconut in flat dish. Remove plastic wrap from ball and roll ball into coconut to completely cover, pressing coconut into the ball if necessary.
4. Place ball on serving dish with graham crackers or apple slices for dipping.

Source: Adapted slightly from my Buckeye “Cheese Ball”.

After a very painful weekend of moving (literally our whole bodies hurt, right down to the pads of my fingers), all of our belongings are in the new house! Now comes the extra fun part of unpacking and figuring out the best places to put it all in the new space. By fun I mean not at all. Although it is fun to tackle a challenge of making things work in different spaces. The most daunting task will be the kitchen which is currently drowning in boxes. After 8+ years of blogging you accumulate a lot of kitchen stuff, even when you give things away!

I am sure you are wondering how on earth I am sharing this recipe with you today after describing my kitchen. Fun fact: I baked this while packing Friday night and took the photos in between boxes on the new counter just moments before posting. I had to move around several boxes before I found one labeled “plates” and then didn’t bother trying to find any placemats/backgrounds because our new countertops are all wood! I’m both excited and nervous about this prospect. But I digress.

As you can see below from the list of posts on this day in the past, I rarely miss celebrating #WorldNutellaDay with a new recipe using Nutella. Technically I used a different brand of chocolate hazelnut spread for today’s recipe so I stuck with that name in order to not offend the Nutella gods. But I also linked to a homemade version in the recipe should you be ambitious enough to not only make a cheesecake, but to also make the chocolate hazelnut spread yourself to then put into said cheesecake – recipe inception.

One year ago: Nutella Swirl Cheesecake Bars

Two years ago: Weekly Meal Plan: 6

Three years ago: Strawberry Basil Shortcakes with Chocolate Balsamic Drizzle

Four years ago: Two Ingredient Nutella Fondue

Six years ago: Nutella Pecan Pie Bars

Seven years ago: Nutella Chunk Cookies

Eight years ago: Nutella Rice Krispies Treats

CHOCOLATE HAZELNUT CHEESECAKE

Serves 12-16

Ingredients:

CRUST

1-1/4 cup chocolate graham cracker crumbs (approximately 1 sleeve)

1/4 cup brown sugar

1/4 cup unsalted butter, melted

FILLING

3 (8 oz.) pkg. cream cheese, room temperature

1 cup light brown sugar, loosely packed

1/2 cup chocolate hazelnut spread

3 Tbsp all-purpose flour

1 cup sour cream or plain Greek yogurt

1 tsp vanilla extract

4 eggs, room temperature

Chocolate sauce for topping (optional)

Directions:

1. Make the crust: Heat oven to 350 degrees. In a medium bowl combine graham cracker crumbs, sugar and butter. Press onto bottom of 9-inch springform pan and set aside.
2. Make the filling: In a large bowl, cream together the cream cheese, brown sugar, chocolate hazelnut spread, and flour on low speed until smooth. Scrape down the sides of the bowl. Add sour cream (or yogurt) and vanilla and mix on low until combined. Add eggs one at a time, mixing slowly until combined. Scrape down the sides of the bowl to make sure everything is combined.
3. Pour the filling into the crust and bake for 45 minutes or until center is almost set. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. After 30 minutes, crack open the door and allow to cool slowly for another 30 minutes. Remove from own and let sit on counter for 15 minutes before refrigerating until cool, at least 4 hours.
4. Remove the spring form, slice and serve with chocolate sauce on top if desired.

Source: Adapted from my Blackberry Swirl Cheesecake and Monster Cookie Dough Cheesecake.

After a hellish work week it’s finally Saturday and of course #PBchocSat! Last week the Buckeyes had a bye which hopefully helped the recover from that embarrassing loss to Purdue, but I did say I thought they would be tougher than people were saying, I just didn’t think it would be that bad. Today, Nebraska shouldn’t be too much of a challenge but I hesitate saying that considering the Purdue game. So I will hold my breath like usual until we have at least a 2 possession lead (here’s hoping we are in the lead in general). This is the second to last home game of the season, the last being Michigan which definitely won’t be an easy game.

Due to my insides being in knots, I thought it fitting to make inside out buckeyes. Instead of peanut butter, I used chocolate hazelnut spread for the filling, and then instead of dipping them into melted chocolate I used melted peanut butter chips. I’ve combined the magical powers of these two flavors before and it was a glorious creation, and this recipe is no exception. Although I almost made “black out” buckeyes since they will be wearing all black jerseys for the game today. Maybe next year, since they usually do that one game a year.

Five years ago: Chicken and Spinach Enchiladas

Six years ago: Chocolate Peanut Butter Mug Cake

INSIDE OUT BUCKEYES

Makes approximately 8 dozen

Ingredients:

1-1/2 cups chocolate hazelnut spread

1 cup unsalted butter, room temperature

1 tsp vanilla extract

4 cups sifted powdered sugar

12 oz. peanut butter chips

2 Tbsp shortening

Directions:

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix chocolate hazelnut spread, butter, and vanilla. Add confectioners’ sugar one cup at a time to reach desired consistency, then use hands to form a smooth dough.
3. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt peanut butter and shortening together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted peanut butter coating, leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and if desired carefully smudge the holes left behind with fingertip.

Source: Adapted from my Buckeye Candies.

I got my baking mojo back just in time to make you something for World Nutella Day! Last year on this day I posted a meal plan, and the year before that and shortcake that did involve chocolate, but not Nutella. All the years prior to that however I was diligent about celebrating this day. While peanut butter is at the core of my being, there is some Nutella mixed in there as well.

These Nutella cheesecake bars have a chocolate graham cracker crust because a regular graham crust just didn’t seem right. Then some of the filling was reserved as plain to add a nice pretty swirl to the top. But if you prefer all the Nutella feel free to skip that step and just mix and pour! If you prefer a no-bake option, try chocolate swirl cheesecake bars.

My first exposure to Nutella was in my high school Italian class. Our teacher had brought some back with her as it wasn’t currently in the US (or at least not easily obtained) and despite not being a chocolate lover I found myself digging in. Then in 2002, myself and other students from my Italian class got to travel to Italy.

On the 2002 trip to Italy we were joined by other groups of American students who studied Italian and traveled around the country together for 2 weeks, hitting up all the major cities, and a few smaller villages along the way. One evening, myself and two others decided it would be great fun to put Nutella on our faces like war paint and then frollick around Rome. Here’s proof for your entertainment:

I’d like to point out, this was in the days prior to owning a digital camera so clearly our selfie game was strong even without a screen or digital replay. Oh the days of not knowing how your photos would turn out until developed. I kind of miss that anticipation. But I digress.

Shortly after this trip Nutella started being sold in grocery stores in the US and since then always have a jar of chocolate hazelnut spread (along with my peanut butter stock pile) in my pantry at all times (and some cookie butter). Which means when I realized that today was World Nutella Day I was able to whip something up to celebrate without an extra trip to the grocery store.

One year ago: Weekly Meal Plan: 6

Two years ago: Strawberry Basil Shortcakes with Chocolate Balsamic Drizzle

Three years ago: Two Ingredient Nutella Fondue

Five years ago: Nutella Pecan Pie Bars

Six years ago: Nutella Chunk Cookies

Seven years ago: Nutella Rice Krispies Treats

NUTELLA SWIRL CHEESECAKE BARS

Serves 16

Ingredients:

CRUST

1-1/4 cup chocolate graham cracker crumbs (approximately 1 sleeve)

4 Tbsp unsalted butter, melted

FILLING

2 (8 oz.) pkg. cream cheese, room temperature

1/2 cup plain whole milk Greek yogurt

1/2 cup sugar

1-1/2 Tbsp all-purpose flour

1 tsp vanilla extract

2 eggs, room temperature

1/2 cup chocolate hazelnut spread

Directions:

1. Preheat oven to 350°F. Line a 9-inch square baking pan* with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7 to 8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, flour, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
4. Remove 3/4 cup plain batter and  place in small bowl. Into the remaining batter, stir in the chocolate hazelnut spread until well incorporated. Spoon chocolate hazelnut batter into crust and top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
5. Bake 40-45 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

*You could also bake this in a greased 9-inch pie or springform pan

Source: Adapted from my Red Velvet Layer Cheesecake Bars.

When a brownie isn’t decadent enough add more chocolate both in the brownie and in the form of chocolate mousse on top. Because why not?

These brownies are topped with chocolate hazelnut mousse. That’s right, you heard me. And this is not the first time I’ve done something like this. Years ago, back when I thought my photography skills were decent (HA), I made my first version of these topped peanut butter mousse and thin layer of chocolate mousse on top of that for good measure. This time around I went with chocolate hazelnut spread instead of peanut butter and omitted the second layer because it seemed kind of redundant. Instead I added sprinkles and more chopped chocolate that has bits of pretzel inside of them. More? Oh did I forget to mention that those same chocolate pretzels bits were also mixed into the brownies? Cause they are.

The chocolate is probably not going to stick around for long as it’s seasonal for Easter, but you could easily substitute with chopped pretzels and chocolate chips or chopped chocolate covered pretzels – either will get the job done. The addition adds not just more chocolate but also hints of salt, of which I am a huge fan. An entire bag (which equals about 2 cups chopped) was folded into the brownie batter before baking. After topping it with the mousse I went ahead and added some more from a second bag cause why not.

But honestly the star of the dessert is the mousse. I’ve made chocolate hazelnut mousse as a stand alone dessert before and it totally rocked the spotlight so there really wasn’t any reason it needed to be spread on top of a brownie, except that it can be done and therefore I did. As an added bonus it’s National chocolate mousse day and I happened to have a jar of Nocciolata chocolate hazelnut spread destined for greatness. Literally the whole jar went into the mousse.

Thankfully I had a dinner party to attend the same day that these were made otherwise they would have been a serious threat to my wardrobe. My friend’s mom was in town from Colombia (yes the same one who treated us to homemade patacones) and she made sancocho, which is one of the best soups I’ve ever had and has fun things like plantains and yuca in it. Somehow after second servings all around the table we managed to dive into these brownies without popping button on our pants. It was a indulgent, delicious evening with great company.

One year ago: Weekly Meal Plan: April 4-10

Two years ago: Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

Three years ago: Double Chocolate Chip Cookies

Four years ago: Butternut Squash Orzo with Pine Nuts, Balsamic Drizzle, and Fried Sage

Five years ago: Chicken Pad Thai

CHOCOLATE HAZELNUT & PRETZEL BROWNIE BRICKS

Makes 16 two-inch bars

Ingredients:

BROWNIES

1 box of your favorite 8×8 sized brownie mix

Oil, eggs, and water according to package

1 (10 oz.) bag chopped Hershey’s pretzel eggs (or 2 cups total chopped chocolate and pretzels)

CHOCOLATE HAZELNUT LAYER

1/2 block (4 oz.) reduced fat cream cheese, at room temperature

1 cup (or a 9.52 oz. jar) Nocciolata chocolate hazelnut spread

1/2 cup powdered sugar, sifted

1/2 tsp vanilla extract

1/4 tsp salt

3/4 cup heavy whipping cream

Sprinkles and/or more chopped pretzel eggs, for topping

Directions:

1. Preheat the oven to 350 degrees. Grease an 8×8-inch pan and set aside.
2. Prepare and bake the brownies according to the directions
3. Allow time for the brownies to cool; in the meantime, prepare the peanut butter layer.
4. In the bowl of a stand mixer or in a bowl with a hand mixer, beat the cream cheese and chocolate hazelnut spread until fluffy. Add the sugar, vanilla and salt and beat again.
5. Put the chocolate hazelnut concoction into another bowl, clean out the first bowl and whip the cream to stiff peaks. Fold the whipped cream into the peanut butter and continue until completely combined.
6. Using a rubber spatula, spread the chocolate hazelnut mousse on top of the cooled brownies and refrigerate for an hour, or until ready to serve. Top with sprinkles!

Source: Adapted slightly from my Peanut Butter Fudge Brownie Bricks.

Disclosure: I was provided with a complementary jar of Nocciolata from Crier Communications. All thoughts and opinions are my own.

Why dip biscotti in chocolate when you can stuff it inside? These homemade Nutella stuffed biscotti have a layer of chocolate hazelnut spread baked in the middle.

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On Wednesday I made you zabaglione triffles which included chopped up biscotti. But not just any old biscotti, homemade nutella stuffed biscotti!

While I normally am not a biscotti fan, tasting as though they are just overcooked cookie sticks, when you make them yourself you can put an end to their teeth-cracking tendencies and bake them slightly less.

Or you can throw them into a bowl full of warm cream and let them soak up the goodness.

Or you can just do what I did and do both, culminating in the aforementioned triffles. But enough about the triffles.

These biscotti were also stuffed with a layer of chocolate-hazelnut spread, AKA Nutella/Nocciolata.

Whenever I use this spread in a recipe I think back to when I took a 2 week trip to Italy in 2002 with my highschool Italian class and a two other Italian classes from NC and Utah. Nutella wasn’t yet easily found in the US back then so we went a bit Nutella-crazy while we were there. In fact, one night two friends and I actually smeared Nutella on our faces like war paint and tried to conquer Rome. Actually, we just took a lot of silly pictures and ended up at an internet cafe.

But I digress, just like the center compartment of these biscotti, there’s a special compartment in my heart for Nutella that isn’t completely dominated by my love for peanut butter. Oh man now I want to make peanut butter biscotti with a Nutella center! Next time…

For the purists, you will notice that these are only baked once. I hope my Italian ancestors can forgive me but I worried the filling would ooze out if I baked them a second time. Besides, despite the name biscotti literally meaning twice baked, I prefer my biscotti less crunchy.

NUTELLA STUFFED BISCOTTI

Print

Yield: 16 Servings Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 Tbsp unsalted butter, room temperature
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1-1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt
• 2 large eggs
• 2 cups all-purpose flour
• 1/4 cup chocolate hazelnut spread (or homemade)

Directions

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium-sized bowl, beat the butter, sugar, baking powder, vanilla, almond extract, and salt until the mixture is smooth and creamy. Beat in the eggs until just blended. Add the flour on low speed of your mixer, stirring until smooth.
3. Scoop the dough onto a large sheet of parchment paper. Roll out into a 12x8-inch rectangle. Spread the chocolate hazelnut spread down the middle, leaving a 1-inch border on the 8-inch sides and about a 2-inch border on the 12-inch sides. Using the excess parchment, fold the top and lower sections of dough towards the center, overlapping the edges in the middle. Pinch the edges and seal the sides. Carefully flip it over, seam side down onto the prepared cookie sheet.
4. Bake for 25-30 minutes, or until golden brown. Remove from oven and allow it to cool on the pan for 30 minutes*. Remove from the pan and use a serrated knife to cut into 3/4-inch slices.

Notes

*If you prefer more traditional, crunchier, second-baked biscotti, cool for 5 minutes, slice and place back on sheet cut-side-down, reduce oven to 300F and return to the oven for another 20-25 minutes.

Source: Adapted from King Arthur Flour.