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Mouth-Watering, Soft and Nutella-Stuffed, Chocolate Chip Cookies


I confess, I’m a chocolate lover, especially when it’s tucked, hidden, mixed in cookies and cakes, but naturally too, when chocolate boldly stands out, slathered atop any sweet food.  When nutella gets added as an ingredient, as well as peanut butter, then the recipe truly reaches a high note. These flavors intermingle creating a cookie in a class by itself, unparalleled, much better than the old-fashioned peanut butter variety, or even the moist, melt in your mouth familiar chocolate chip, swimming in chunks of chocolate chips.  While browsing the internet this chocolaty dessert caught my eye. The recipe contained a special method for arranging the ingredients which appealed to me. I made several adjustments with the ingredients, and tweaked their method, creating my own exclusive cookie. An alternative cookie title is below.

These cookies stay soft for more than a week, if they last that long, in a secured container, and will last several weeks in the freezer.

Wrapped chocolate nutella peanut butter cookie

Oven @ 350   yield: 3 dozen cookie


1 and 1/3rd cup flour
1 tsp. baking soda
½ tsp. salt
½ cup butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla
3-4 Tbsp. nutella— microwave for 5-10 seconds to soften
1 cup semi-sweet chocolate chips
½ cup nuts  - your choice - optional

1. In a medium bowl mix the flour, baking soda, and salt; set aside.

2. In a large bowl or a stand mixer mix the butter, peanut butter, both sugars until fluffy, about 3 minutes. Add the egg, mix for 1 minute, then add the vanilla and mix until combined.

3.  In three batches add in the flour, mixing on low or slowly by hand until well blended.  Fold  in chocolate chips.

4.  Spread out two layers of parchment paper, one on top of the other. Shape the dough, on the parchment paper, in a flat 12” x 6” inch square, making sure the doughs thickness, about ¾ inch, is somewhat even throughout.

5.  Drop 8-12 spoonfuls of the nutella randomly on the dough, then spread throughout with a knife, like you’re icing a cake, but don’t spread too thin. Leave small blobs in spots. 5.  Occasionally let  the nutella seep into the dough. Don’t cut the parchment paper.

6.  Chill everything, covered, for 3 hours or overnight.

7.  Roughly slice hunks of dough to form balls, about 1- ½ inch.  Wrap some of the nutella inside the ball, and dab some on the outside. Poke a nut meat on top, if using.

8.  Place finished balls on a cookie sheet, covered with parchment paper.

9.  Bake 7-10 minutes, until barely golden along edges.

10.  Cool 3 minutes on cookie sheet, then remove to cooling rack, and leave untouched until completely cooled. Then bend one and devour, and then more and more.