Peanut Butter & Hazelnut Cookies

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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)

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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.

Print Recipe

Peanut Butter & Hazelnut Cookies

Course

Dessert

Cuisine

Dessert

Cook Time

7-10 minutes

Servings

3 dozen cookies

Ingredients

Cookies

• 1 cup butter
• 1/4 Cup Vegetable Shortening (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 sugar (For rolling )

For the Icing

• 1 bag ( 2 Cups) semi sweet chocolate chips
• 4 Tablespoons hazelnut spread (Nutella)
• 1 Cap full vegetable oil ( 1 to 1 & 1/2 teaspoons)
• 1/2 Cup Hazelnuts (Crushed)

Course Dessert Cuisine Dessert Cook Time 7-10 minutes Servings 3 dozen cookies Ingredients Cookies 1 cup butter 1/4 Cup Vegetable Shortening (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 sugar (For rolling ) For the Icing 1 bag ( 2 Cups) semi sweet chocolate chips 4 Tablespoons hazelnut spread (Nutella) 1 Cap full vegetable oil ( 1 to 1 & 1/2 teaspoons) 1/2 Cup Hazelnuts (Crushed)

Instructions

Cookie Instructions

1. 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 Instructions

1. 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 has harden. Store in a cool area.