Today did not start out that well for me, I fully expected not to be baking at all and having to catch up tomorrow like I did yesterday. I woke up with the cold that has been going through my household and consequently was sent home from work before I could even clock in! Just a whole 8 hours of pay I wont be getting this week! But, the day got better when my Mother and Husband and I went to our local Johnson Brother’s Greenhouse for their annual open house weekend. They have thousands of Poinsettias that they grow and sell commercially and this weekend they have small food and crafts booths and music while you look at all the bright Poinsettias. We didn’t buy any this year but we got a few Christmas Card worthy pictures!
I went to bed after getting home, not really intending to get back up to bake cookies. But, I ended up waking up and deciding to follow through with my plans. I really want to continue to get things done like I plan! My Husband requested Peanut Butter Cookies with Chocolate Chips, so I tweaked a recipe I found for Peanut Butter Cookies in my cook book “The Cookie and Biscuit Bible” By Catherine Atkinson with recipes by Joanna Farrow and Valerie Barrett.
I decided to make Chocolate Chip, Peanut Butter, Nutella Cookies. I have a love affair going with Nutella right now and I want to put it in everything! It is the best stuff, all chocolately and not as bad for you as inhaling a bag of Hershey’s kisses (almost).
Here’s my recipe if you want to try these at home!
Chocolate Chip, Peanut Butter, Nutella Cookies
1/2 Cup Butter (room temperature, diced)
3/4 cup firmly packed brown sugar (I accidentally put 1 3/4 cup sugar in 😦 )
1 tsp vanilla extract
1/2 cup peanut butter (I used creamy but the book calls for crunchy)
1/2 cup Nutella
1 cup unbleached all-purpose flour
1/2 tsp baking soda
pinch of salt
1. With an electric mixer, cream together the butter and sugar until light and fluffy.
2. In another bowl, mix the egg and vanilla extract, then gradually beat into the butter mixture.
3. Mix in peanut butter and nutella thoroughly. Sift together the flour, baking soda and salt and stir into the mixture to form a soft dough. Chill the dough for at least 30 minutes, until firm.
4. Preheat oven to 350 F.
5. Spoon out rounded balls of dough onto lightly greased baking sheets and press flat with a fork in a criss-cross pattern. Bake for about 12 minutes or until lightly browned. ( I had to bake them for about 8 minutes because they burned at 12 minutes but you should go with what works in your oven.) Transfer to wire rack to cool.
If you want the regular peanut butter cookie recipe please do buy the cook book it has tons of recipes that are really good!