Be still my heart. Girdle my belly. Cinch in my thighs.
‘Cause I am about to share a cookie recipe that has become my new favorite.
And I cannot stop making them.
And I cannot stop eating them.
This is a humble cookie. It is simple. I find I like cookies with those two descriptions the best.
Most cookies are best the very first day you make them. These cookies stay soft and yummy for at least two and a half days (this is the longest length of time they have ever lasted in our house).
When I was eight, my grandmother gifted me a cookbook called, “For Good Measure: A Cookbook For Children” (I highly recommend this cookbook for children. Heck, I still use it myself). In it, was a peanut butter cookie recipe. I have never made or had a peanut butter cookie as good as the peanut butter cookies made from that recipe. I have been making those peanut butter cookies for twenty eight years. Sometimes I change it around by adding new ingredients. This recipe is adapted from that one. Because that recipe is so simple, this makes these cookies a cinch to put together.
Here is a little poem my thighs threw together for you, in honor of these cookies:
The faster to make.
The easier to bake.
My mouth will wake.
And my thighs shall quake.
For goodness sake.
This poem shall take.
For being the worst…
The cookies take first.
On to the recipe!:
1/4 cup smooth peanut butter
1/4 cup of Nutella (chocolate hazelnut spread)
2 Tbsp. Milk
1 stick of softened salted butter (8 Tbsp.)
1/2 tsp. vanilla extract
Caviar from 1 vanilla bean (if you do not have this, you can increase your total vanilla extract to 1 1/2 tsp.)
1/2 cup granulated sugar
1 cup organic brown sugar (it makes a difference)
1 3/4 cup flour
1/2 tsp. salt
1 tsp. baking soda
This recipe makes twenty four cookies.
Preheat oven to 350 degrees. If you have a convection oven, preheat oven to 325 convect bake.
Pour the 1/2 cup granulated sugar in a separate bowl and set aside while you work on the following.
In a bowl with a hand mixer or in your bowl on your stand mixer, beat butter and brown sugar until light. Stop mixer and add in your vanilla and vanilla bean caviar. Mix.
Now add peanut butter and Nutella and mix together until completely incorporated.
Add the milk and egg and mix until light and fluffy.
Turn mixer to low and add in salt and baking soda. Mix until incorporated.
Add flour and mix.
Turn off mixer. Now take a small ball of cookie dough and roll it on your hands. Drop the ball into the bowl of granulated sugar and gently roll it around.
Place the ball of dough on a baking sheet. Repeat this step until your baking sheet is filled with cookie dough balls evenly spaced apart.
With a fork, make two flat indentations onto each cookie.
With a spoon, scoop up some of the granulated sugar and pour a little sugar over marks left from the fork.
Place baking sheet into the oven and bake for 10-11 minutes until edges are just a little brown. Do not cook longer. You do not want these overcooked.
Transfer baked cookies to a cooling rack.
Repeat with remaining dough. Turn oven off. Enjoy!
I think these cookies are better completely cooled down. There is just somethin’ that happens to the Nutella and peanut butter when they blend together at that time.
Now I’m off to make these guys.
P.S. I shared this on Savvy Southern Style.
And My Romantic Home.