Before I start, let me first tell you one great news. I submitted a proposal to Foodbuzz for this month’s 24, 24, 24 event and my proposal was accepted! It was for a cookie recipe I’ve been trying out (and will probably perfect this weekend before the actual 24, 24, 24 day on Dec 31), so keep your eyes peeled for this year end to get a load of the cookies I was working on. It was not easy, I can tell you that.
Anyway, I must have been bitten by the baking bug or something because I can’t seem to stop baking up cookies recently. And eating them too. Heh.So, do you remember the chocolate filled peanut butter cookies I made a while back?
Well, I made them again but this time, instead of using creamy peanut butter, I used chunky peanut butter and instead of chocolate, I used nutella. This is what I got:
The reason I used chunky peanut butter is because I wanted some crunchy nuts in the cookie and I wanted to try if it’d turn out okay. And since I simply love Nutella, I thought, heck, why not use it as filling?
So, here’s the slightly different recipe for:
Peanut Butter Cookies with Nutella Filling
For the dough:
1 1/3 cup fine flour
1/3 cup oat bran
1/2 tsp bicarbonate of soda
1/2 tsp salt
6 tbsp butter, soften
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
6 tbsp chunky peanut butter
For the filling:
4 tbsp chunky peanut butter
5 tbsp Nutella
3 tbsp icing sugar
3 tbsp granulated sugar
1 tbsp malt chocolate powder
For the coating:
4 tbsp almond nibs
4 tbsp chocolate buttons
a dash of cinnamon powder
3 tbsp sugar
5. Combine the mixture well and you will get a sticky dough.
7. You can then refrigerate the dough for about 2 hours or until it is firm enough to shape.
In the meantime, you can prepare the filling:
And yet in another bowl, you mix together the ingredients for the topping except for the chocolate buttons.
Now, when the dough is firm enough, remove it from the fridge and cut it horizontally into about 20 pieces. Then you wrap about 1/2 inch balls of the filling with the dough and roll it into a ball. After that, just roll the ball around the topping and press two chocolate buttons on top.
Preheat the oven to 180 degrees Celsius and bake the cookies for about 6 minutes or so. Again, let me remind you that I used a fairly high-wattage (900 to 1200W) microwave cum convection oven so my cookies bake faster. You will need to adjust the temperature and baking time to suit your oven.
Once done, you will get these:
These peanut butter cookies with Nutella filling are really great as a homemade Christmas gift or just for your own consumption. They are extra crunchy due to the chunky peanut butter and the Nutella filling is as good as the chocolate filling. Those chocolate buttons sure do add a burst of chocolaty flavour to it.
Have a Merry Christmas everyone!