Nutella Peanut Butter Chocolate Chunk Cookies
These Nutella Peanut Butter Chocolate Chunk Cookies are a delightful fusion of flavors that will leave you craving more!
Servings: 12 servings
Ingredients
- 1 large egg
- 1 cup Nutella
- 1 cup creamy peanut butter or chocolate peanut butter (do not use natural or homemade, as they can be too runny)
- 1 cup dark brown sugar (packed; light brown sugar may be substituted)
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt (optional, to taste)
- 5 ounces dark chocolate (chopped; I used Trader Joe's 72% Pound Plus Bar)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and thoroughly.
- Line a baking sheet with parchment paper. This will help the cookies bake without sticking and make cleanup a breeze.
- In a large mixing bowl, combine the Nutella, creamy peanut butter, and dark brown sugar. Using a whisk or electric mixer, blend until the mixture is smooth and creamy. Add in the egg and vanilla extract, continuing to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and pinch of salt (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Chop the dark chocolate into chunks and fold them into the cookie dough. This will create delicious chocolate pockets throughout your cookies.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your cookies warm, or store them for later!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk or Electric Mixer
- Baking Sheet
- Parchment Paper
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag. They can last up to 3 months in the freezer.
- To enjoy frozen cookies, simply thaw at room temperature or pop them in the microwave for a few seconds for that fresh-baked taste.