Tuesday, October 1, 2013

pantry contraband.

BREAKING NEWS!!!!!  Nutella cookies.

I tried to write a substantive paragraph about how good these cookies are, but I'm sick and congested and feeling blerrrgggh so my wit is pretty weak.  The paragraph ended up super weird, like weirder than usual, like the word "peasant" was in it.  So.

Suffice to say these bad boys are light and crispy and have a subtle funky-nutty-chocolatey thing going on that makes them mildly addictive.  You could take my word for it or you could make them yourself. Spoiler alert: the latter option tastes better.

Nutella (&& Peanut Butter) Cookies
adapted from Joy the Baker

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup brown sugar
3/4 cup sugar, plus extra for sprinkling
1/2 cup smooth peanut butter
1/2 cup Nutella
2 eggs

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking soda, baking powder and salt.  Set aside.

Cream butter with an electric mixer until smooth.  Add peanut butter and Nutella and mix until blended.  Continue to mix, adding sugars and each egg individually, making sure to scrape down the sides of the bowl and incorporate fully after each addition.

Add the dry ingredients all at once, and mix until just incorporated.

Using a spoon (or a lil melon scoop situation -- I'm at home, my mom has a lot of cool utensils for me to  cover in cookie batter when she's not paying attention), scoop batter onto a parchment paper-lined baking sheet.  Batter will spread, so leave a good inch radius around each mound.  Sprinkle with a little bit of granulated sugar to finish.

Bake for 12 minutes, flipping baking sheets top-to-bottom and front-to-back at the 6 minute mark.

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