Let’s talk serving size for a minute.
If this were a campaign, and I were running for office: I would promise all of you that I would increase the serving size of peanut butter by at least 50%. I’m talking one whole extra tablespoon per serving for the same caloric expenditure.
I’d convince all of you that two tablespoons of peanut butter is simply not enough to satisfy your taste buds. I’d open your eyes to new flavors and textures of your old favorite spread.
If I were in charge, I’d make sure that all of you made these cookies immediately upon reading this recipe. Not only will you love their over-the-top white chocolate infused peanut butter flavor [yes- white chocolate peanut butter, not white chocolate and peanut butter], but also you will love the addition of the always indulgent and classic Nutella.
While I received many recipes over the past week or so from readers that were filled with different flavor peanut butters on the ingredient list– the one that stuck out to me was from Tiarra. She suggested using Peanut Butter & Co’s White Chocolate Wonderful as a base for a classic peanut butter cookie recipe, and then swirling in some Nutella.
After a little experimentation and lots of taste testing [twist my arm] — I baked the most delicious peanut butter cookies on the planet. I’m serious. I absolutely adore the white chocolate peanut butter as a base for the cookies- I do not think I will ever use regular peanut butter for them again. While I’m sure they would be fantastic on their own– Nutella makes everything better in life. Well, at least in mine.
If I were in charge, I’d make White Chocolate Wonderful Peanut Butter & Nutella cookies free of calories and fat. They’d also be a food group. 4-6 servings a day….
…Vote for me.
White Chocolate Wonderful Peanut Butter & Nutella Cookies
You will need:
- 1/2 cup unsalted butter
- 3/4 cup White Chocolate Wonderful peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups flour
- Nutella [who actually measures this stuff?]
Oven to 350. Beat butter, peanut butter, sugar, egg, and vanilla until well blended. Add flour, baking soda, and salt in small batches until everything is combined. Chill the dough for about 15 minutes in the fridge.
Next we will do a little progression [shown above]. Roll the dough into small balls. Make a thumb print in each. Put a small blob of Nutella in each indentation. Pull up sides and pinch together. Roll the ball again in your hands. [ will be a little messy- don’t worry!] Place on parchment lined cookie sheet and press them down slightly with a fork.
Bake until edges are very lightly browned — about 7-10 minutes. Mine took just about 9 minutes. You will think they are under baked when you take them out. Allow them to rest 2 minutes or so until they firm up and then transfer to a cooling rack.
I was tempted to put them back in the oven but they turned out just amazing. My roomies called them “perfect”. Lucky guys they are, huh?