Nutella Dipped Peanut Butter Cookies
Servings 24
Equipment
- Hand mixer
- Baking Sheet
- Cooling Rack
Ingredients
Peanut Butter Cookies:
- 1¼ 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
- 1½ 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.