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Nutella Dipped Peanut Butter Cookies

Sweet and salty peanut butter cookies are made extra special by dipping them in Nutella.

Nutella Dipped Peanut Butter Cookies

These Nutella dipped peanut butter cookies were fun to make and messy to eat! I was inspired by a recipe I saw on The Curly Spoon Blog of peanut butter cookies dipped in Nutella and finished off with some sea salt. YUM! I used my base recipe for peanut butter cookies because we just love them. The combination of Nutella and peanut butter is terrific and they paired nicely together. The only problem with these cookies is they are a little bit messy! The Nutella doesn’t set as well as chocolate does but they are still really tasty.

Nutella Dipped Peanut Butter Cookies

How to Make Nutella Dipped Peanut Butter Cookies

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine together the flour, baking soda, baking powder, and salt in a small bowl; mix well.

In a large bowl, cream together the butter and peanut butter with a hand mixer, until combined. Add 1/2 cup of the white sugar and the brown sugar then beat until creamy and smooth. Add the egg and vanilla. Mix until combined.

Slowly add in the dry ingredients and mix with a spoon, until just combined.

Place 2-inch balls of dough on the prepared baking sheet, about 2 inches apart.

Place into the oven and bake the cookies for 9-10 minutes or until they are golden at the edges and just set.  Remove from the oven and let the cookies set on the baking sheet for 5 minutes before transferring them to a cooling rack.

Warm the Nutella, with 1 1/2 tablespoons of coconut oil; stir well until mixed thoroughly.

Dip half of each cookie into the Nutella, tapping off the excess, and place on a piece of parchment paper. Place the baking sheet into the freezer to allow the Nutella to set.  Sprinkle a bit of flaked sea salt on top of the chocolate right before serving.  Serve with ice-cold milk and enjoy. Store in a sealed container with parchment paper between layers.

Nutella Dipped Peanut Butter Cookies

Nutella Dipped Peanut Butter Cookies

Nutella Dipped Peanut Butter Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Pam - For the Love of Cooking / Inspired by The Curly Spoon Blog

Ingredients

Peanut Butter Cookies:

  • cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup creamy peanut butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

Nutella Dip:

  • ½ cup Nutella spread, warmed
  • tbsp coconut oil, melted

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  • Combine together the flour, baking soda, baking powder, and salt in a small bowl; mix well.
  • In a large bowl, cream together the butter and peanut butter with a hand mixer, until combined.
  • Add 1/2 cup of the white sugar and the brown sugar then beat until creamy and smooth. Add the egg and vanilla. Mix until combined.
  • Slowly add in the dry ingredients and mix with a spoon, until just combined.
  • Place 2-inch balls of dough on the prepared baking sheet, about 2 inches apart.
  • Place into the oven and bake the cookies for 9-10 minutes or until they are golden at the edges and just set. 
  • Remove from the oven and let the cookies set on the baking sheet for 5 minutes before transferring them to a cooling rack.
  • Warm the Nutella, with 1 1/2 tablespoons of coconut oil; stir well until mixed thoroughly.
  • Dip half of each cookie into the Nutella, tapping off the excess, and place on a piece of parchment paper.
  • Place the baking sheet into the freezer to allow the Nutella to set.  Sprinkle a bit of flaked sea salt on top of the chocolate right before serving.  
  • Serve with ice-cold milk and enjoy. Store in a sealed container with parchment paper between layers. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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