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Nutella Dipped Peanut Butter Cookies
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Nutella Dipped Peanut Butter Cookies

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Author Pam - For the Love of Cooking / Inspired by The Curly Spoon Blog

Equipment

  • Hand mixer
  • Baking Sheet
  • Cooling Rack

Ingredients

Peanut Butter Cookies:

  • 1¼ cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup creamy peanut butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

Nutella Dip:

  • ½ cup Nutella spread, warmed
  • 1½ tbsp coconut oil, melted

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  • Combine the flour, baking soda, baking powder, and salt in a small bowl; mix well.
  • In a large bowl, cream the butter and peanut butter with a hand mixer until combined. Add ½ cup white sugar and the brown sugar, then beat until creamy and smooth. Add the egg and vanilla. Mix until combined.
  • Slowly add in the dry ingredients and mix with a spoon until just combined.
  • Place 2-inch balls of dough on the prepared baking sheet, about 2 inches apart.
  • Bake the cookies for 9-10 minutes or until golden at the edges and just set.  Remove from the oven and let the cookies set on the baking sheet for 5 minutes before transferring them to a cooling rack.
  • Warm the Nutella with 1½ tablespoons of coconut oil and stir until thoroughly mixed.
  • Dip half of each cookie into the Nutella, tapping off the excess, and place on a piece of parchment paper.
  • Place the baking sheet in the freezer to set the Nutella. 
  • Sprinkle a bit of flaked sea salt on top right before serving.  
  • Serve with ice-cold milk and enjoy.
  • Store in a sealed container with parchment paper between layers.