Imagine a cookie so decadent, so irresistibly delicious, that it breaks all the rules of traditional baking - and does it without gluten! These Nutella Peanut Butter Cookies are not just a treat; they're a culinary revolution that will make your taste buds dance with joy. With just six simple ingredients and minimal prep time, you'll create a batch of cookies so amazing, they'll disappear faster than you can say "seconds, please!" Whether you're gluten-intolerant, a dessert enthusiast, or just someone who loves mind-blowing flavor combinations, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup peanut butter
- 1 cup Nutella
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the peanut butter, Nutella, and granulated sugar. Mix thoroughly using a hand mixer or stand mixer until the ingredients are well blended and smooth, approximately 2-3 minutes.
- Add the large egg and vanilla extract to the mixture. Beat on medium speed until the ingredients are completely incorporated and the mixture becomes slightly fluffy.
- Sprinkle the baking soda over the mixture and mix gently until just combined. The baking soda will help the cookies rise and become slightly crisp.
- Using a cookie scoop or tablespoon, drop rounded portions of the cookie dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow room for spreading during baking.
- Gently press down on each cookie with a fork to create a crisscross pattern, which will help flatten the cookies and create a classic look.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. This allows them to firm up and become easier to transfer.
- Carefully transfer the cookies to a wire cooling rack using a spatula. Allow them to cool completely, which will help them set and develop a nice texture.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. For best flavor and texture, enjoy within 2-3 days of baking.
Tips
- Room Temperature Ingredients: Ensure your peanut butter, Nutella, and egg are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix just until ingredients are combined to prevent tough cookies. Overmixing can lead to dense, less enjoyable results.
- Consistent Cookie Size: Use a cookie scoop for uniform cookies that bake evenly. This ensures each cookie looks and tastes perfect.
- Fork Technique: When creating the classic crisscross pattern, lightly dip your fork in sugar to prevent sticking and add a subtle sweet crunch.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring. This helps them set and prevents breaking.
- Storage Hack: Place a piece of bread in your airtight cookie container to help maintain moisture and keep cookies soft for days.
Nutrition Facts
Calories: 144kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
