As much as I LOVE Nutella on my toast in the morning it's just too naughty to eat regularly as part of a balanced diet. Subsequently, I've been looking at ways to use up the large jar of the chocolatey hazelnut spread that until recently has been tormenting me with temptation. I've gone super nutty by combining it with peanut butter in a cookie dough, which when baked gives the cookies an incredible flavour and a soft, super moreish texture!
Prep time: 20 Mins (Plus 60 Mins Chilling time)
Baking time: 12-15 Mins
100g Smooth Peanut Butter
75g Light Muscovado Sugar
1 Large Egg
1tsp Vanilla Extract
1tsp Baking Powder
100g Plain Flour
To the kitchen! Begin by combining two large, flat baking trays with baking paper. In a large mixing bowl cream together the Nutella, peanut butter and sugar, then beat in the egg along with the vanilla extract. Sift in the baking powder and flour, then mix to a sticky dough. Spoon the dough onto a sheet of clingfilm, wrap up and leave to chill in a fridge for 60 mins.
Preheat the oven to 180C/350F/Gas 4 and grab your dough from the fridge. Break off a small handful of the dough, roll into a ball and place on one of your prepared trays. Repeat for the rest of the dough, evenly spacing your balls apart, then press each to a fat disk with the palm of your hand.
Bake in the centre of the oven for around 12-15 minutes, until just cracking on top and darkening at the edges. When you are happy the cookies are baked remove from the oven. They may have domed slightly on top, so with the back of a spoon press down on each. This will give the cooled cookies a lovely firm and chewy texture.
Leave the cookies to cool on the trays for around 20 minutes, then transfer to a wire rack to cool completely. Your work is done. ;-)