Peanut Butter & Hazelnut Cookies

peanut Butter Hazelnut cookies Final

Ingredients:

1- Cup butter

1/4- Cup shortening ( I use crisco)

3/4- Cup Peanut Butter

1/2- Cup Hazelnut spread ( Nutella)

3/4- Cup Brown Sugar

2- eggs

1- teaspoon vanilla

1- Cup sugar

1- teaspoon baking soda

1- teaspoon salt

3- Cups Flour

1- Cup of sugar for rolling

For the Icing :

1- bag of semi sweet chocolate chips ( 2 cups)

4- Tablespoons Hazelnut spread ( Nutella)

1/2- Cup hazelnuts ( Crushed)


Directions:

Preheat oven to 375 degrees

In a medium sized mixing bowl add the first 10 ingredients ( everything except the flour).  Mix well with a wooden spoon. Add in all 3 cups of flour and mix till it looks like cookie dough. ( I am not one to separate the wet and dry ingredients so, when making cookies, I always add the flour last.) Chill cookie dough for about 20 minutes. Roll cookie dough into balls using half tablespoons. Roll into sugar and place cookies on a GREASED cookie sheet. Make the cute little crisscross on the cookies with a fork. Bake for 7-10 minutes or until cookies are cooked all the way (Mine were perfect at 8 minutes). Let cookies cool completely.

Icing Directions:

Pour chocolate chips and 1 cap full of vegetable oil into a microwave safe bowl. Microwave for 30 seconds at a time, stirring the chocolate chips after every 30 seconds. When the chocolate chips are almost completely melted add 4 tablespoons of hazelnut spread ( Nutella) and heat for an additional 30 seconds. Stir well. Place about 1/2 teaspoon of chocolate onto each cookie and smooth with a spoon, top with crushed hazelnuts. Cool in the refrigerator until chocolate hardens. Store in a cool place.

Peanut Butter Cookie S’mores

 

S'mores

S’mores are my FAVORITE summer food hands down. I decided to throw some of my favorite flavors together to make one stupendous S’more.  So, today’s #CookieMonday post isn’t so much a recipe but more of a technique to making a yummy S’more.

What you will need:

– Some good peanut butter cookies (homemade, slice and bakes, or already made… doesn’t matter as long as there good!)

– Marshmallows for toasting

– Hazelnut spread ( I used Nutella)

– A few banana’s depending on how many you are making

 

What to do:

– Spread 2  peanut butter cookies with Nutella on one side, use as MUCH or as little as you want =P

– Toast up your Marshmallow to your liking! ( I like mine burnt but for the sake of a good photo I browned it) Place it on one side of the cookie that has been spread with Nutella.

– cut 4 slices of banana and lay them on the other side of the cookie that has been spread with Nutella.

– Squish it together and take big bites that leave chocolate and marshmallow smeared all over your face =p

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

 

4 ingredient Peanut butter Hazelnut Truffles

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* This recipe makes 30-35 truffles

Ingredients:

1- 13 oz  jar Hazelnut spread (like Nutella. Room Temp.)

1/2 block of cream cheese (room temp.)

4 – 6 packs (or 24 crackers) of  peanut butter crackers ( I used Ritz)

hazelnuts- crushed to roll in

Directions:

First, using a food processor, process Ritz crackers until they are a crumb texture. In a medium mixing bowl pour crumbs, Nutella, and cream cheese. Mix until all ingredients are well incorporated. Shape into 1 inch balls and roll in crushed hazelnuts (I used the food processor), and place on a cookie sheet. Refrigerate till firm. Store in the refrigerator. Enjoy 🙂 ** I am sharing these simple yet delicious truffles at Angie’s Fiesta Friday! #29

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