Peanut Butter And Nutella Chocolate Cookies For A Decadent Twist

Ingredients

For the Cookies

Ingredients, For the Cookies

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed gentle brown sugar

• 1 giant egg

• 1 teaspoon pure vanilla extract

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• half teaspoon salt

• 1 cup peanut butter chips

• 1 cup semisweet chocolate peanut butter Chip cookies chips

For the Peanut Butter Filling

Ingredients, For the Peanut Butter Filling:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup creamy peanut butter

1/4 cup granulated sugar

For the Nutella Chocolate Ganache

Heavy cream: 1 cup (240ml)

Semi-sweet chocolate chips: 1 cup (200g)

Nutella: 1/2 cup (120g)

Unsalted butter: 1/4 cup (57g), minimize into small pieces

Light corn syrup: 2 tablespoons

Vanilla extract: 1 teaspoon

Instructions

To Make the Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 giant egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup creamy peanut butter
• 1/2 cup Nutella
• 1 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until gentle and fluffy.
3. Beat within the egg and vanilla extract.
4. In a separate bowl, whisk collectively the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the peanut butter, Nutella, and chocolate chips.
7. Drop by rounded tablespoons onto ungreased baking sheets.
8. Bake for 10-12 minutes, or until the sides are golden brown.
9. Let cool on the baking sheets for a few minutes before transferring to a wire rack to chill completely.

To Make the Peanut Butter Filling

To Make the Peanut Butter Filling:

1. In a medium bowl, cream together the peanut butter, butter, and sugar till smooth.

2. Beat within the vanilla extract.

3. Spread the peanut butter filling evenly over the bottom crust.

4. Refrigerate for no much less than half-hour before slicing and serving.

To Assemble the Cookies and Make the Ganache

Instructions

To Assemble the Cookies:

• Preheat oven to 350 levels F (175 levels C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk collectively the flour, baking soda, and salt.
• In a big bowl, cream together the butter and peanut butter till mild and fluffy. Beat within the granulated sugar and brown sugar until well combined.
• Beat within the eggs one by one, then stir within the vanilla extract.
• Gradually add the dry elements to the moist elements, mixing till simply mixed. Stir in the chocolate chips.
• Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
• Use your thumb or the back of a spoon to make a small indentation within the middle of each cookie.
• Bake for 10-12 minutes, or till the edges are just beginning to brown.
• Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

To Make the Ganache:

• In a heatproof bowl set over a saucepan of simmering water, combine the chocolate chips and heavy cream.
• Stir continuously until the chocolate chips are melted and easy.
• Remove the bowl from the warmth and let the ganache cool for a few minutes till it has thickened barely.
• Spoon a dollop of ganache into the center of each cooled cookie.