Happy snow day! Make these when you start to get hungry stuck in the house today or oh you know, for the Super Bowl. You can also make the full peanut butter cookie option and use two cookies to make Nutella sandwiches. Pour me a glass of milk, I’m a dipper.
Recipe adapted from www.bettycrocker.com with a Nutella twist. Chick knows her cookies and I’m not going to mess with that.
½ cup white sugar
½ peanut butter OR ¼ cup peanut butter AND ¼ cup Nutella
¼ cup shortening
¼ cup butter or margarine at room temperature
1 ¼ cup flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Mix sugars, peanut butter, Nutella, shortening, butter and egg. Stir in dry ingredients. When you are mixing in the dry ingredients, it’s easier to ditch the mixer and spoons and just use your hands. Get in there. The dough will be sticky but you should be able to get a handle on it to roll into one giant ball. Refrigerate the dough for about 30 minutes so it gets a workable consistency.
Once you are ready to make the cookies pull out a baking sheet. Do NOT grease the sheet. Roll dough into balls. Golf ball size will make large cookies. Make them smaller and even for smaller cookies. Place 3 inches apart on an ungreased cookie sheet. Sprinkle the cookies with powdered sugar. Using a fork gently push down on each balled cookie making a criss-cross shape.
Bake in oven at 350 for 8-10 minutes. Nutella-good.