Peanut Butter Hazelnut Cookies

There’s nothing quite like the aroma of freshly baked cookies wafting through your kitchen. These Peanut Butter Hazelnut Cookies are a delightful twist on a classic favorite, combining the rich flavors of peanut butter and hazelnut spread with a satisfying crunch from roasted hazelnuts. Perfect for sharing with friends or enjoying as a sweet treat with a cup of tea, these cookies are sure to become a staple in your baking repertoire.

Ingredients

• 1 cup smooth peanut butter
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup hazelnut spread
• 1/2 cup roasted hazelnuts, chopped (optional)

Directions

Prepare the Dough

1. Cream Ingredients: In a large bowl, cream together the smooth peanut butter, room temperature unsalted butter, granulated sugar, and packed brown sugar until the mixture is smooth and well-combined.
2. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is light and fluffy.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until fully combined.

Add Hazelnut Swirl

1. Dollop and Swirl: Dollop the hazelnut spread over the cookie dough. Sprinkle with roasted hazelnuts if using.
2. Swirl Together: Use a knife to gently swirl the hazelnut spread and nuts into the dough, creating a marbled effect.

Chill the Dough

1. Refrigerate: Cover the dough and refrigerate for at least 1 hour. This step is crucial for allowing the flavors to meld and for the dough to firm up, making it easier to handle and shape.

Bake the Cookies

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop Dough: Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
3. Bake: Bake for 10-12 minutes, or until the edges are golden but the center remains soft.

Cooling

1. Initial Cooling: Allow the cookies to cool on the baking sheet for about 5 minutes. This helps them set and makes them easier to transfer.
2. Wire Rack: Transfer the cookies to a wire rack to cool completely.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Calories: 210 kcal per cookie
• Servings: 24 cookies

These cookies are a delightful combination of creamy, crunchy, and sweet. The peanut butter provides a rich base, while the hazelnut spread adds a delicious twist. The optional roasted hazelnuts give an extra layer of texture and flavor that is simply irresistible. Whether you’re baking for a crowd or just for yourself, these cookies are sure to impress. Enjoy!

Peanut Butter Hazelnut Cookies

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• Author: Dulcia
• Total Time: 1 hour 27 minutes
• Yield: 24 1x

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Ingredients

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1 cup smooth peanut butter
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup hazelnut spread
1/2 cup roasted hazelnuts, chopped (optional)

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Instructions

Prepare the Dough: In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla. In another bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until combined.
Add Hazelnut Swirl: Dollop hazelnut spread over the cookie dough. Sprinkle with roasted hazelnuts if using. Use a knife to swirl the spread and nuts into the dough gently.
Chill the Dough: Cover and refrigerate the dough for at least 1 hour.
Bake the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoonfuls of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the center is still soft.
Cooling: Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 12 minutes

Nutrition

• Calories: 210 Kcal