If you're unfamiliar with Nutella, it's basically a (delicious) chocolate hazelnut spread, so if you have people with nut allergies in your house, beware! These little gems have a really nice crumb texture, but are not crumbly. If you're like me, that's a good thing. The Nutella adds a really nice, lighter chocolate flavor in comparison to just adding chocolate chips. If you don't do the crosshatch on top of the cookies with the fork, they might be chewier if you like that . . . I like how it looks, though. The original recipe can be found here.
1/2 c. softened butter
3/4 c. creamy peanut butter
1/2 c. brown sugar
1/2 c. white sugar
1/2 tsp. vanilla
3/4 tsp. baking soda (I accidentally used 1 tsp. because I wasn't paying attention, but they turned out fine)
1/4 tsp. salt (don't be tempted to use more since PB adds saltiness, too)
1 3/4 c. flour
1/3 c. Nutella
1. Preheat oven to 350. Grease or line a baking sheet with parchment paper.
2. Beat butter, peanut butter, sugars, egg, vanilla, soda, and salt until very well combined - about 2 minutes.
3. Stir in flour until just combined.
4. Drizzle Nutella over dough, and use a butter knife to swirl it through the dough. Don't overdo it, though; you want to see thick ribbons of the Nutella when you're done.
5. Chill dough for 15 minutes, then drop by Tbls. onto prepared baking sheet. Use a fork to make the crosshatch and bake for 10-12 minutes, or until edges are lightly browned.
On a Side Note: Aiden has become a picky, stubborn little eater. He literally will not eat any vegetables - I've tried masking them in pieces of bread or other things, but somehow he manages to spit out the vegetable and eat whatever else I put in there. It makes for very frustrating meals. I'd love to hear tips from you, or how you handle this!
P.S. If you ever have a question about a method, ingredient, or substitution, please feel free to email me, or leave a comment below.