Little Nuggets of Goodness…

Living in the desert mountains, I avoid baking as much as I can in the summer months. It usually gets pretty warm here. This summer however, has been a little bit ri-donk-ulous. We have topped out on multiple occasions, around 104.


But, how can you resist this face?

He has been bugging me. No pestering me. No demanding with a vengance to make Peanut Butter Nutella Cookies.

(this kid is going to be a gourmet chef someday)

I have a tried and true PB cookie recipe but nothing is added to it. Nothing.

It’s sacred.

I thought this would be a good time to see if anyone out there in blogosphere land had done anything like this.

OK, everyone in blogosphere land has done somthing like this.

I am always the last to know.

I found this recipe at Erica’s Sweet Tooth. I played around with it and came up with a cookie I and my demanding Boy loved.

Suffering the heat of the oven and everything.

Mom of the Summer award, anyone?


White Chocolate Peanut Butter Nutella (or something like it) Cookies

Here is what you’ll need:

As you can see, I decided to be creative with my cookies. I had a jar of this amazing white chocolate PB and thought we should use that. I am a bargain shopper, so I buy the local star brand equivalent to Nutella, and to us, it tastes just as good.

Preheat oven to 350 degrees.

In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.
Add in the egg and vanilla and beat until well
combined. Don’t over do it (i seem to do this…so you dont.)
In a separate bowl, blend together flour, baking soda, and salt.
With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.
Microwave chocolate hazelnut spread for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough. (see, I do not own a microwave so I must do this in a small saucepan on the stove. Yes, let the comments begin. NO microwave.)
Chill the dough in the fridge for about 15 minutes and then roll small balls by hand.
Place about an inch apart on ungreased or silpatted cookie sheet
Bake until the edges are lightly browned, 11 minutes.
Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.
Yum Yum Yum!!
If my family is lucky, they may get one.

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