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.

Cook Time | 7-10 minutes |
Servings |
3 dozen cookies
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- 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)
Ingredients
For the Icing
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- 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.

