Peanut Butter Nutella Pie Cookies Recipes

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NUTELLA® PEANUT BUTTER PRETZEL COOKIES

This is an easy base recipe. Feel free to mix up the flavors! Leave out the peanut butter for any allergies. Instead of Nutella® and pretzels, try white chocolate chips and macadamia nuts.

Provided by Meg S

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 26

Number Of Ingredients 12



Nutella® Peanut Butter Pretzel Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl.
  • Beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. Slowly pour flour mixture into sugar mixture and stir just until dough is combined; fold in pretzels and chocolate-hazelnut spread.
  • Drop dough onto a baking sheet using 2 spoons.
  • Bake in the preheated oven for 8 minutes; rotate baking sheet and continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. Cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 41.8 g, Cholesterol 24.4 mg, Fat 6.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 604.2 mg, Sugar 9.4 g

2 cups all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
½ cup unsalted butter, melted and cooled slightly
1 egg
1 egg yolk
2 tablespoons natural peanut butter (such as Natural Jif®)
2 teaspoons vanilla extract
53 pretzel sticks, crushed
3 tablespoons chocolate-hazelnut spread (such as Nutella®)

PEANUT BUTTER NUTELLA SANDWICH COOKIES

Make and share this Peanut Butter Nutella Sandwich Cookies recipe from Food.com.

Provided by Joanne117

Categories     Dessert

Time 1h45m

Yield 5 dozen cookies, 18 serving(s)

Number Of Ingredients 11



Peanut Butter Nutella Sandwich Cookies image

Steps:

  • In large bowl, cream butter, peanut butter and sugars. Beat in eggs one at a time, beating well after each addition. Combine the flour, soda and salt; gradually add to creamed mixture. Chill 15 minutes.
  • Preheat oven to 350 degrees. Using a pastry bag fitted with a large star tube, pipe star shaped cookies onto sheet of aluminum foil cut to fit cookie sheets; placing cookies approximately 1 ½ï¿½ apart. Bake 6 to 8 minutes, cookies should just be set and should not brown.
  • When done, slide foil off cookie sheet and leave cookies on foil until cooled. When cool, spread bottom of cookie with approximately 1 teaspoon of nutella and top with a cookie that is close in size to the bottom cookie. Place cookies on a rack. Meanwhile, place chocolate and shortening in a freezer bag. Place in hot water in the top of a double boiler, leaving the top of the plastic bag open. When chocolate has melted, holding the top of the plastic bag, gently squeeze, so check that all chips have melted and to ensure the shortening is mixed inches Cut a tiny hole in one corner of the plastic bag. Place cookies close together on the cookie racks. Squeeze plastic bag gently and make a back and forth motion, creating thin chocolate drizzles on all cookies. Let cookies stand a few hours, until chocolate sets. Store in an airtight container, up to one week. Makes approximately 5 dozen cookies.
  • *Melted chocolate chips could also be used to fill cookies, just melt two cups of chocolate chips with one teaspoon of shortening and fill each cookie with approximately one teaspoon.

1 cup unsalted butter, room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 cup light brown sugar, packed
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
20 ounces nutella
1 cup semi-sweet chocolate chips
1 teaspoon shortening

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