I recently made these cookies for a family cookout and they were a big hit. Soft and chewy, they have a very strong chocolate flavor and the peanut butter is more of an undertone. They flattened out more than on the original blog so I think next time I will either refrigerate the dough for longer than two hours, or put it in the freezer instead.
Nutella Peanut Butter Cookies (makes two dozen)
1 1/2 cups Nutella
1/2 cup peanut butter
1 cup dark brown sugar
2 tablespoons vanilla extract
1 cup flour
2 teaspoons baking soda
1 teaspoon salt
12 oz. semisweet chocolate chips
Using a handheld mixer, combine the eggs, Nutella, peanut butter, sugar, and vanilla until they are creamed. Then add the flour, baking soda, salt, and chocolate chips. The dough will be very oily and slick, but do not worry!
Make two tablespoon sized mounds of dough and place on a plate so you can chill them in the refrigerator. I chilled mine for two hours.
Preheat your oven to 350 degrees and line your baking pans. Place 8 cookies on a pan at a time and bake for 10 minutes. Let the cookies cool for several minutes before you try and remove them from the pan because they are very delicate when warm. Enjoy!