These Nutella cookies are ridiculously easy to make and can be on a plate and ready to eat in 20 minutes.
I rather foolhardily forgot to buy butter and whilst there was enough for toast in the morning, there wasn’t enough for regular chocolate chip cookies, when we had the sort of emergency that requires cookies, so I had to improvise. I did have peanut butter so figured I may be able to fashion something with that.
Luckily I looked to gather all my ingredients before starting to cook as I quickly found that someone had also eaten all the chocolate, meaning that I couldn’t make chocolate chip cookies.
I had Nutella though, which I usually use as a chocolate topping for cakes – a zero prep time icing. Surely I could create something chocolatey. Here’s what I came up with.
- 1 cup plain all purpose flour
- 1/2 tsp salt
- 2/3 cup Nutella
- 1/3 cup peanut butter
- 1 large free range egg
- Preheat the oven to Gas 4/180C/350F
- Put all the ingredients into a food processor (or mixing bowl if you want to mix by hand)
- Tip: The Nutella is much easier to measure if you zap it in the microwave for 20 seconds whilst still in its jar. Do make sure you’ve removed any stray bits of metal foil from the lip of the jar before putting it in the microwave though, or you may get a free firework show and a trip to the appliance store (so speaks the voice of experience)
- Mix the ingredients until they clump together into an unattractive lump
- Tear off roughly walnut sized pieces and roll them into balls
- Put on a greased cookie sheet leaving a space at least as large as each ball around each one
- Use a fork to gently squish down each cookie, leaving a cross hatch pattern on the top
- The edges will “tear” a little, that’s fine, your cookie will be crumbly
- Put in the oven for 12 minutes to cook
- Just do one cookie sheet at a time, don’t use two shelves as they won’t cook as well
- Take the Nutella cookies out of the oven and leave for three minutes to settle before using a fish slice to transfer them to a cooling tray
- Eat (do try not to repeat this step too often).
I’ve since tried using hazelnut butter for a fancier cookie, more in keeping with the Nutella flavour, but I don’t think the price differential is justified when used as a small ingredient in a recipe unless you have an allergy.
If you’re making this recipe below the Mason Dixon line you may want to add a quarter cup of sugar to the mix for a sweeter cookie.
Do bear in mind that these cookies are not vegan or dairy free, for a vegan chocolate peanut butter cookie try this one.