It’s here! World Nutella Day is finally here! 🙂
I am the very simple girl. Give me some nutella spread on a couple slices of a bread and I’m a happy girl. When I was much younger I couldn’t even fathom the idea of corrupting the Nutella sandwich (sangwich for us Italians) until one day one of my childhood friends introduced me to the Nutella & Peanut Butter sandwich (err sangwich).
So in honor of that very enlightening childhood moment, I decided to take my Mom’s Peanut Butter cookie recipe and adapt it to include Nutella. This was a first attempt and I have to admit, it came out pretty good. Although, I am a bigger fan of Nutella then Peanut Butter so I would probably give more proportion to the Nutella than the PB next time around.
Mom & Me’s Nutella & Peanut Butter Cookies
What you need:
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter (or margarine)
1/4 cup creamy or chunky peanut butter
1/4 cup Nutella
1 teaspoon vanilla extract
1/2 cup brown sugar
1/3 cup dark corn syrup
1 egg, well beaten
What to do:
Sift together the flour, baking powder and salt and set aside. In another bowl, beat together the butter, peanut butter and vanilla extra until blended. Gradually add the brown sugar to the butter, peanut butter and vanilla extra beating until fluffy. Then add the corn syrup, again beating until blended. Add 1 well beaten egg to the mixture beating until blended. Mix in the dry ingredients, beating until blended. Shape dough into 1-inch balls and place about 2 inches apart on a cookie sheet. Flatten the balls slightly using a fork to create a criss-cross design on the surface of the cookie. Bake at 350 degrees F for 15-17 minutes or until lightly browned. Let cool on cookie rack.
Makes: About 3 dozen cookies.
For extra Nutella goodness, spoon some Nutella on top. Yum! 🙂
If you are interested in participating in World Nutella Day find out how @ http://www.nutelladay.com