These cookies are about knowing what’s right. Knowing that peanut butter and oatmeal and Nutella go so well together. It’s a no brainer. Knowing that I can create my own recipe and it will work because I’ve baked cookies dozens of times now and I understand the ingredients. Knowing when it’s the right time to get in the kitchen and get flour on the floor and on my face because it will just make me feel better. Knowing that it’s ok to make a whole batch of cookies solely as a vehicle for the big scoop of Nutella I want to eat with a spoon. Not knowing what’s the deal with the people I’m sharing them with, but knowing that sharing cookies with them will bring us together. And that’s worth making cookies for.
The point is, I’m starting to know. Recognizing that gut feeling. Figuring it out. Doing something with it. Even if that gut feeling is just about Nutella. That feels like growth to me. And what better way to grow than with awesome cookies in your pocket.
Peanut Butter Oatmeal Cookie Sandwiches with Nutella
- 1/2 cup butter (1 stick), softened
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 1/4 cup flour
- 3/4 cup rolled oats
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350°. Line cookie sheets with silpat mats or parchment paper.
- In a small bowl, sift together flour, oats baking powder, cinnamon and salt. Set aside.
- In the bowl of an electric mixer, beat butter and peanut butter with the sugars. Add egg and vanilla, mixing well until combined. Slowly incorporate dry ingredients until dough comes together.
- Form small balls of dough all about the same size and roll them into balls. Place them about two inches apart on the baking sheets and press down on them a little to flatten.
- Bake for 7-8 minutes until lightly golden around the edges. Let cool completely on a wire rack. Once cool, sandwich two cookies together with Nutella. and repeat.
I’ve been working from home recently and it’s been going very well. I predicted that my proximity to my kitchen would result in an overindulgence of sweets and baking projects, but surprisingly I’ve been able to restrain myself. And actually I’ve been finding that I’m eating more healthy because I have the time and resources to cook great food every day.
Despite that, we all have dessert cravings every so often. One recent afternoon I repeatedly walked over to my pantry to stare at the stacked jars of nutella and peanut butter. I wanted them both. I thought about dipping a spoon sideways into each one so that I could taste them equally as I slowly licked the spoon. (I’m a pro at this technique.) But I wanted something more than just a spoonful of this super combination. So one late afternoon, I whipped up a small batch of shortbread cookies, with sole purpose to deliver the nutella and peanut butter to my mouth. They were so much better than the spoon method. The 20 minutes of chilling time aside (sweet cravings can make me a little impatient), these were so simple and quick to whip up. This could get dangerous…
Mini Shortbread Sandwich Cookies with Nutella and Peanut Butter
Makes about 8-10 mini cookie sandwiches
- 2 sticks butter
- 1 cup sugar
- 2 cups flour
- 1 cup corn starch
- Preheat oven to 325°
- Cream butter and sugar together. Sift in flour and corn starch and blend together using a pastry cutter (you know, that attachment that looks like Captain Hook’s hook?)
- Form dough into a big ball (it might be a little dry and flaky but thats ok) and wrap in plastic wrap. Refrigerate 20 minutes.
- Roll out the dough on a floured surface and cut into rounds using a small round cookie cutter (the rim of a shot glass can work for this too). Place on a cookie sheet and bake for about 20 minutes, but don’t let them them brown.
- Spread nutella, creamy peanut butter, or even some raspberry jam between two cookies. Snack on while you drink your afternoon coffee.
Do you have a go-to afternoon sweet snack? Something to help get you through the last few hours of the work day? I’m always taking suggestions!
Hello friends. I’ve been missing blogging terribly. Life just gets in the way sometimes. I know we all feel that every once in a while. I don’t have time to tell a long story now, but boy I wish I could. But even posting this is indulgent enough for me. How about you? What have you done recently to feed your soul and add a little oomph to your life? How about making some decadent brownies? I started with my basic brownie recipe here…but then added a cheesecake element and then why not throw in some nutella too? Sometimes we just need a little indulgence….
Nutella Cream Cheese Swirl Brownies
Cream Cheese Topping
- 4 oz Philly Cream Cheese
- 2 tbs softened butter
- 1/4 cup granulated sugar
- 1 egg
- 1 tbs flour
- 1/4 cup Nutella
- 1/4 cup butter
- 6 oz semisweet baking chocolate
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 3 eggs
- 1/2 cup all-purpose flour
- 1/4 cup hot cocoa powder mix (I didn’t have regular cocoa powder and this worked just fine)
- Mini chocolate chips (as many as you want!)
- Heat oven to 350º and spray an 8′x8′ baking pan with nonstick spray.
- In a medium bowl, mix all the cream cheese topping ingredients together. Set aside.
- Microwave the butter and chocolate squares in a bowl for 1 minute, stir, heat for 30 seconds longer and stir until the chocolate is completely melted.
- In a mixing bowl, mix together the sugar and chocolate until completely combined. Add the vanilla and eggs.
- In a small mixing bowl, combine the flour, baking powder, salt, cocoa powder. Add flour mixture to the chocolate mixture and stir until completely combined.
- Mix in the walnuts.
- Spread evenly into an 8′x8′ baking pan. Bake for 40 minutes.
Be back soon in full force I promise!!
Gosh, don’t you just love the comfort of a peanut butter and banana sandwich? They remind me of my dad….one of his favorite foods that I often shared with him when I was little. There’s a creaminess and a stickiness that’s just so simple and delightful.
So I made it into a cupcake… banana cake (one of my favorite bases) with a fluffy peanut butter cream cheese frosting. But I couldn’t stop there. Before frosting the cupcakes, I topped the cakes with a little swirl of nutella. But, of course!
These are a little decadent, but the banana and the peanut butter keep them humble. Something I really love about these cupcakes. They’re totally unpretentious.
One Bowl Banana Cupcakes
- 4 ripe bananas, mashed
- 2-1/2 cups sugar
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 1 cup canola oil
- 1-1/2 cups milk
- 3 cups flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons salt
Preheat oven to 350°. Line enough muffin tins with paper liners for 30 cupcakes.
- Mix the ingredients in the order listed in a large bowl, starting with the wet ingredients and moving to the dry ones.
- Bake for twenty minutes, rotating the pan mid-way.
Peanut Butter Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners’ sugar
- Beat the cream cheese and the butter together.
- Add the peanut butter and vanilla and continue to mix well.
- Slowly add the sugar and beat until incorporated.
- Pipe on to cupcakes.