Imagine a cookie that combines the rich, creamy goodness of peanut butter with the irresistible chocolate-hazelnut charm of Nutella, all wrapped up in a crackly, powdered sugar coating that looks as stunning as it tastes. These Peanut Butter Nutella Crinkles are not just a dessert; they're a culinary experience that will have everyone begging for your secret recipe. Get ready to transform your kitchen into a bakery of pure bliss!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- ½ cup Nutella
- 1 tsp baking powder
- ½ cup powdered sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, combine creamy peanut butter and granulated sugar. Mix thoroughly using an electric mixer or whisk until the mixture becomes smooth and well incorporated, about 2-3 minutes.
- Add the two large eggs to the peanut butter mixture, one at a time. Beat well after each addition, ensuring the eggs are completely integrated and the mixture becomes light and fluffy.
- Gently fold in the Nutella, swirling it through the mixture to create a marbled effect. Do not overmix to maintain the beautiful chocolate-peanut butter swirl.
- Sprinkle baking powder over the mixture and fold in gently until just combined. The baking powder will help the cookies rise and create a soft, tender texture.
- Place the powdered sugar in a separate shallow bowl. Using a cookie scoop or spoon, form the dough into 1-inch balls.
- Roll each dough ball completely in powdered sugar, ensuring a full, even coating. This will create the signature crinkle effect and add a sweet, delicate exterior.
- Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake in the preheated oven for 10-12 minutes. The cookies should be slightly cracked on top and just set around the edges. They will be soft when first removed from the oven.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up slightly and makes them easier to transfer.
- Carefully transfer the cookies to a wire rack to cool completely. The powdered sugar will create a beautiful crackled appearance as they cool.
- Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. For best texture, place a piece of bread in the container to help maintain moisture.
Tips
- Room Temperature Ingredients: Ensure your eggs and peanut butter are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Gently fold ingredients to maintain the beautiful marbled Nutella effect and prevent tough cookies.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which ensures even baking.
- Powdered Sugar Coating: Roll cookies generously in powdered sugar for that classic crinkle appearance.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Hack: Add a slice of bread to your cookie container to keep them soft and moist for days.
- Experiment with Variations: Try adding a sprinkle of sea salt or using crunchy peanut butter for extra texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 5g
Fat: 12g
Saturated Fat: g
Cholesterol: 25mg
