Wednesday night Isaac was out. (til almost 11pm!) It’s not a common occurrence that he’s out until the wee hours of the night, let alone at a party. Well, technically the term is ‘networking’ which can easily be interchanged for the word ‘party’ in my opinion but that’s another can of worms. Being that we are new to this city, Isaac has begun to party network with new start up companies, web designers and the like. He came home with his loot of business cards and stories of lofty start up ideas.

So, while waiting for him to return home, I made these cookies. This recipe has been in my que for years, and somehow I’ve never made them. We are big Nutella fans over here. So far our favorite way to eat the stuff is slathered in a crepe with sliced bananas, powdered sugar and a little whipped cream if we’re feeling extra special. But these little cookies come in a close second. I’ve started making a single batch (6-8  cookies) at a time, then freezing the rest of the dough. I’m come to the conclusion that warm cookies fresh from the oven are so much better than 2-3 day old cookies. This way, batches last longer and we can enjoy them when they are at their best!

Peanut Butter & Nutella Cookies

  • 1 stick butter, softened
  • 3/4 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 t vanilla extract
  • 3/4 t baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups flour
  • 1/4 cup Nutella

Preheat oven to 350. Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended. Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife. Chill dough 15 minutes in the refrigerator. Roll into 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 10 minutes). Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

Images: sammyw