My O levels are fast approaching and the countdown keeps getting smaller… You won’t believe the amount of Math and Physics I’ve been forcing myself to do these days, to the point that I feel terrible wasting away an hour playing games when I used to play all day long. Meh. I wish I could spare some time to bake these awesome-looking cookies! Nutella and peanut butter – is there another combination to die for? (Probably Math and Physics, but it’s a literal death…)
I can only hope that 19 November will quickly come so that I can start baking all these lovely goods I can only feature on this blog 😦 Oh well, the worst will definitely pass by quickly enough… Until then, though, posting recipes will have to suffice, even if I slowly lose any free time to do so, haha! This recipe was taken from thesisterscafe 🙂
– 1 cup butter (2 sticks) room temperature
– 2/3 cup peanut butter (creamy or crunchy – I like crunchy)
– 1 cup sugar
– 1 cup brown sugar
– 2 eggs
– 2 tsp vanilla
– 2 2/3 cup flour
– 2 tsp baking soda
– 1 tsp salt
– heaping 1/3 cup Nutella
1. Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth.
2. Combine flour, baking soda and salt and add to butter mixture.
3. Add Nutella in dollops over the top of the dough. Use a butter knife to swirl the Nutella through the dough. Do not over mix.
4. Chill the dough in fridge for 15 minutes before spooning onto cookie sheet to firm the nutella.
5. Bake at 350 degrees for 8-10 minutes. Bake until slightly brown at edges. Let cool a few minutes on cookie sheet before transferring.