I’m a chronic chocoholic, with a particular weakness for Nutella, which I inherited from my dad. I also LOVE peanut butter. Sweet chocolate salty peanut butter = happy, and that's what we're all about in this recipe!
Preparation Time: 3 hrs (includes resting time in fridge before baking)
Cooking Time: 10 minutes
Makes: approx. 24 cookies
Ingredients 1 large egg
About ⅘ of a 220g jar of Nutella
½ cup crunchy peanut butter – my weapon of choice is Mayvers Crunchy Peanut Butter
½ cup dark brown sugar, packed
2 tsp vanilla extract
½ cup all-purpose flour
1 tsp baking soda
Pinch of salt
180g dark chocolate, chopped
Combine the egg, Nutella, peanut butter, brown sugar and vanilla in an electric mixer or with a hand beater for about 5 minutes – you’ll know it’s done when it’s smoother and oily and comes together nicely.
Add the flour, baking soda, optional salt and beat to incorporate. The dough will be quite different to regular cookie dough; it won’t really come together and will be a little flaky. All good, it’ll be fine. Mix in the chocolate chunks.
Take scoops of approximately 1 tablespoon (you can go bigger if you prefer) and use your hands to compact them into a ball. Place a sheet of non-stick baking paper on a large plate or tray, and place the cookies on top. Cover with plastic wrap and refrigerate for a bare minimum of 2 – 3 hours – I left them overnight.
Preheat oven to 180°C, line 2 baking sheets with non-stick baking paper. Place your cookies on the baking trays, leaving an inch or so between (they’ll spread quite a bit). Bake for around 10 minutes, or until top have just set, even if slightly under baked in the center. It’ll be tempting to let them cook a little longer, but they will firm up as they cool, and baking too long will result in cookies that set up too crisp.
Leave the cookies to cool on their trays for 10 minutes before moving them to a cooling rack to come down to room temperature. Or just wait until they’re cool enough to handle and tuck in.