Loaded Nutella Peanut Butter Cookies Recipes

NUTELLA® FUDGE COOKIES

Steps:

• Combine chocolate hazelnut-spread, peanut butter chips, flour, egg, and brown sugar in a mixing bowl; beat with an electric mixer until smooth. Place dough in the freezer for 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until the edges begin to firm up, 8 to 10 minutes. Remove from the oven and cool on the baking sheet until the cookies are set, then remove to a wire rack to cool completely.

LOADED PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
• Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
• Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
• Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).

LOADED NUTELLA PEANUT BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, peanut butter, sugar, and brown sugar until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until a few streaks of flour remain.
• Stir in the chocolate chips, potato chips, peanut butter cups, and toffee bits.
• Dollop the chocolate-hazelnut spread over the top of the dough. Use a thin knife or spatula to swirl the spread gently into the dough.
• Cover and refrigerate the dough for at least an hour up to overnight.
• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Drop the dough by 3-tablespoon portions onto the prepared pan. (See my note in the Tips for Success section above.) Leave about 3 inches between the cookies.
• Bake, one pan at a time, 12 to 15 minutes, or until the cookies are golden brown. (Refrigerate remaining dough between batches.)
• Cool the cookies on the pans on wire racks for 10 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.

NUTELLA NO BAKE COOKIES RECIPE

Steps:

• In a saucepan, combine butter, milk, sugar, and cocoa powder and heat over medium heat. Bring to a rolling boil and let boil for one minute. Remove your saucepan from the heat.
• Add Nutella and vanilla to hot mixture and stir until combined. Add oats and stir until completely incorporated.
• Drop by spoonfuls onto baking sheets lined with wax paper. Let cool (or you can eat them all warm and gooey- that's yummy too!).