This recipe is simple and it’s perfect for Nutella lovers who want a midnight snack.
Since we got a late night sweet tooth craving, we used what we had in our cupboards and lucky we had the four magical ingredients…yup, four ingredients is all you need.
1 cup Kraft Smooth Peanut Butter
1 cup Nutella
Heat oven to 325°F.
Mix all ingredients with a large spoon until well blended.
Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
Bake 15-20 minutes or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
As you can see, we didn’t do 24 rolls ( if it were up to my boyfriend he would’ve just let the whole thing plop off of the spoon onto the baking sheet and that would be that). I love rolling cookie dough though so I rolled them and then did half of the “fork crisscross” and John did the other half.
I made these cookies numerous times in my childhood but without the Nutella, with my Granny and my Mom and doing the fork print was just a given. I never thought about when I was five years old though…
“Peanut butter cookies don’t spread as they cook, so you have to flatten them before hand. This ensures that the middle will cook through before the outside burns.
As for the pattern created, it actually creates slightly more surface area, so you’ll get more browning at the extra edges that you create. Think of it like a meringue, or the top of a shepherd’s pie — if it’s too smooth, you won’t get the little bits of browned crispy bits that you’d get if you rough up the surface.”
These pictures don’t do them justice- they aren’t the prettiest but hey, it was a midnight snack and they taste delicious!
I added the heart shaped one and he ate that one first… so maybe it is all about the small details sometimes!
if these were good enough to have my cat, Pippit want them- I think anyone would enjoy them.
Like always, thanks for reading guys!