Summary: These are a delicious variation of the peanut butter cookies I published waaay back in January 2011! As with that recipe it’s up to you – smooth or crunchy, both work just fine. These are amazing, soft, chocolate peanut buttery goodness. The first batch was eaten before they were even cooled!
Ingredients
- 2/3 cup peanut butter
- 1/3 cup Nutella
- 2/3 cup castor sugar
- 1 egg
Instructions
- Preheat oven to 180 C.
- In a large bowl, mix everything together until well mixed.
- Roll the mix into 1 tablespoon sized balls. A cookie scoop makes this so much easier.
- Place well apart on a lined tray and bake for 10 mins or until browning at the edges.
- Cool on the tray for a few moments before transferring to a cooling rack, as the cookies are very soft till cooled.
You might also like
Recipe: Lemony Spinach Pesto Sauce {Vegan & GF}
March 1, 2019
Recipe: Shortbread Butter Cookies {Easy & Egg Free}
December 21, 2018
Recipe: Mexican Roast Veggie Bowl {Vegan & GF}
September 8, 2018
Leave A Reply