Fudgy Nutella and Peanut Butter Cookies

fudgy-nutella-cookies3

When I looked at the picture of these cookies, I feel in love, yes fell in love with a cookie, yes I’m crazy. They were too tempting and I couldn’t resist and just had to make them. I really like images of melted chocolate it grabs my attention straight away.

These cookies should come with a high calorie warning it does contain a high nutella and peanut butter content! definitely not to be eaten when on a diet! but it’s fine once in a while, well that’s what I say to myself when I’m indulging.

The great thing about these cookies, apart from them having a fudgy, chocolate and peanut butter flavour are they are quick and easy to make.

The original recipe called for a lot more chocolate chips that I didn’t include as I didn’t have enough at home and also I thought there would be enough chocolate from the nutella, however as these contained peanut butter I found the taste of peanut butter did take over the taste of nutella but according Averie Cooks (recipe) the taste of Nutella comes out more with a subtle taste of peanut butter hmmm…maybe you should try them and give your opinion!

 

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Fudgy Nutella and Peanut Butter Cookies
Yields 15
A chewy, fudgy, chocolatey, peanuty, rich thick cookie
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Prep Time
10 min
Cook Time
9 min
Prep Time
10 min
Cook Time
9 min
Ingredients
  1. 1 large - egg
  2. 3/4 cup - Nutella
  3. 1/4 cup - creamy peanut butter
  4. 1/2 cup - dark brown sugar, packed
  5. 1 tablespoon - vanilla extract
  6. 1/2 cup - plain flour
  7. 1 tsp - baking soda
  8. pinch salt
  9. 100g (or more) dark chocolate, chopped
Instructions
  1. 1. In a stand mixer fitted with the paddle attachment add the egg, nutella, peanut butter, brown sugar, vanilla, and beat on high power to cream ingredients for about 5 minutes. Stop the machine and scrape down the sides of the bowl as necessary. The dough will go from very granular, gritty, and loose to smooth, oily, and well-formed in a large mound. If your dough has not come together or is at all gritty, continue to mix until it smooths out.
  2. 2. Then add the flour, baking soda, optional salt and beat to incorporate. Dough will not look like normal cookie dough and will be tiny balls and flakes that seem almost feathery in the bowl. This is okay. Add the chocolate chunks and beat momentarily to incorporate.
  3. Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out 15 mounds of dough and place them on a large plate. Using your hands, gently squeeze and compact each mound so that it's tightly packed together. Dough will be both crumbly and oily, but when squeezed, it should stay together. Cover plate with plasticwrap and refrigerate dough for at least 2 hours, up to 5 days, before baking.
  4. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats
  5. parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 10 minutes, or until top have just set, even if slightly underbaked in the center. It's difficult to discern if they're done or not because they're dark, but watch them very closely and don't overbake. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard (The cookies shown in the photos were baked for 9 minutes, with trays rotated at the 5-minute mark, and have chewy edges with pillowy, soft centers).
  6. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Soft Carrot Cake Cookies

I have made some carrot cake cookies a while ago, these were eggless and yummy!

However I seen these ones made with egg and I just had to make them. I know that the egg will definately give it that moist and softness. 

As you know I love my carrot cake and anything to do with carrot cake similarities, I’m straight in there! I really liked these as they were really soft.  

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Soft Carrot Cake Cookies
Yields 12
Amazingly soft and spiced healthy cookies with no butter.
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Ingredients
  1. 1/4 cup - honey
  2. 4 tbsp - coconut oil
  3. 2 tbsp - almond butter
  4. 1 - large egg
  5. 1 tsp - vanilla extract
  6. 1 cup - whole wheat flour
  7. 1 cup - old-fashioned rolled oats*
  8. 1 1/2 tsp - baking powder
  9. 1 1/2 tsp - cinnamon
  10. 1 tsp - mixed spice
  11. 1/2 tsp - ground ginger
  12. 1/4 tsp - salt
  13. 1 cup - grated carrots
  14. 1/2 cup - raisins
  15. 1/4 cup - shredded coconut
Instructions
  1. 1. In a stand mixer or you use a hand mixer beat together honey, coconut oil, and almond butter.
  2. 2. Mix in egg and vanilla until well-combined, scraping down the sides as needed.
  3. 3. Stir in flour, oats, baking powder, cinnamon, ginger, and salt until just combined.
  4. 4. Stir in carrots, raisins, and shredded carrots.
  5. 5. On a lined baking sheet scoop a dough using a cookie scoop the cookies and place on a baking try. Cover, and chill for 1-2 hours.
  6. 6. Preheat oven to 175°C, bake for 8-10 minutes.
  7. 7. Let cookies cool for at least 5 minutes on baking sheet before removing.
Notes
  1. *these are not the oats you use to make instant porridge.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Snickers cookies

If you don’t know already then you should :p know that…I really LOVE snickers. I have already made a snickers cheesecake which was so yummy. I wanted to indulge in making some snickers cookies and gooey snickers bars too.
 
I really love cookies and both of these two together is like heaven for me yum yum and triple yum.
 
Although these turned out OK, I did feel they were lacking in the snickers department. If I do these next time I would not add the chocolate chips but replace it with snickers so you can get the full snickers satisfaction that is definitely needed. Just get the snickers when they’re on offer as you will need a lot lol.
 
They are really easy to make but they do need to be made a day ahead or at least a 3 hours ahead and this is a must! otherwise you will end up with very sorry looking cookies :( and the cookie monster will not be happy.
 
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Snickers Cookies
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 85g - softened cubed unsalted butter
  2. 3/4 cup - light brown sugar
  3. 1/4 cup - white sugar
  4. 1 - large egg
  5. 2 tsp - vanilla extract
  6. 2 cups - plain flour
  7. 2 tsp - cornflour
  8. 1 tsp - baking soda
  9. pinch of salt
  10. 1 cup - chopped snickers
  11. 1 cup - chocolate chips
Instructions
  1. 1. In a bowl combine the butter, sugars, egg, vanilla, and beat on medium-high speed for about 5 minutes.
  2. 2. Once mixed scrape down the sides of the bowl and add the flour, cornflour, baking soda, salt, and mix until just combined, about 1 minute.
  3. 3. Fold the chopped snickers and chocolate chips.
  4. 4. Line a baking tray with baking paper and using a medium 2-inch cookie scoop or if you don't it use a heaped tablespoon to form cookies. Place the moulds on the tray at least 2 inches apart usually 8 cookies per sheet then refrigerate for at least 2 hours.
  5. 5. Preheat oven to 175°C allow the cookies to come to room temp and bake for 10 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
 
 
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Brown buttered, Nutella Pumpkin Chocolate Chip Cookies

….Youuuu what???….yes it is a bit of a mouthful, these are aaaaamzing!

I made these just in time for Halloween, Happy Halloween!. They are so yummy as they have Nutella in and as you know I love Nutella. I did find that these are what made them so much more amazing!!!

I couldn’t actually taste the pumpkin too much. It was heavily filled with more chocolate. These cookies were much more softer then normal cookies I’ve made, it was due to the pumpkin it added extra moisture.

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Brown buttered, stuffed Nutella Pumpkin Chocolate Chip Cookie
Yields 16
An amazing brown buttered stuffed nutella pumpkin cookie
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Prep Time
20 min
Cook Time
11 min
Prep Time
20 min
Cook Time
11 min
Ingredients
  1. 113g - unsalted butter
  2. 1/2 cup - brown sugar (I used light)
  3. 1/2 cup - caster sugar
  4. 1/12 - tsp vanilla
  5. 1 - egg white - I used medium
  6. 1/4 cup - pumpkin puree
  7. 1 1/2 cup - plain flour
  8. 3/4 tsp - baking soda
  9. 1/4 tsp - salt
  10. 11/2 tsp - pumpkin spice
  11. 1/4 tsp - cinnamon
  12. 1/4 tsp - ginger powder
  13. Nearly - 1 cup - chocolate chips (I used plain)
  14. 1 small jar of nutella chilled
Instructions
  1. 1. In a small saucepan melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning Leave to cool for 5 minutes.
  2. 2. In a mixer, mix the butter and sugars until thoroughly blended. Beat in the egg white, vanilla and pumpkin puree until well combined.
  3. 3. In a separate medium bowl whisk together flour, baking soda, salt, pumpkin spice, cinnamon, and ginger. With electric mixer on low speed, slowly add in flour and mix until just combined. Gently fold in chocolate chips.
  4. 4. Using a cookie scoop make the cookie balls or if you don't have a cookie scoop measure 2tbsp and make them into balls. Place them on a lined baking tray and put in the fridge for at least 3 hours.
  5. 5. Once dough is chilled, really flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball -- it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Place the dough back into the fridge for an hour and more if you have time.
  6. 6. When ready to bake preheat at 175°C. Bake for 11-13 minutes or until cookies are golden brown around the edges. Leave to cool before devouring.
Notes
  1. Sometimes brown sugar can be clumpy so whilst you wait for the butter to melt give it a good mix.
  2. The taste of plain chips can be slightly bitter, if you prefer a less bitter taste use both milk and plain chocolate.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Chewy, Gooey Eggless Oat and Coconut Cookies

I made these chewy cookies for Diwali hand outs. I know everyone in my family has this love for oats and coconuts. I have made biscuits before usually they’re called Anzac biscuits and are more like biscuits then cookies. I find though, they can go very hard and don’t last, I’m not sure if it’s the recipe or if it’s just them biscuits in general. However I much prefer eating soft baked cookies so I tried this recipe out and really liked them!

They are soft, chewy and gooey and I found them very tasty too!

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Eggless, Chewy, Gooey Oat and Coconut Cookies
Yields 16
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 113g - unsalted butter cubed (I cut the butter down to around 90g)
  2. 1 cup - light brown sugar, packed
  3. 31/2 tbsp - golden syrup
  4. 1 cup - plain flour
  5. 1 cup - old-fashioned whole rolled oats (not instant or quick cook)
  6. 3/4 cup - desiccated coconut
  7. pinch - salt, optional and to taste
  8. 2 tbsp - boiling water
  9. 1 tsp - baking soda
  10. 1 tsp - cinnamon
  11. 1/2tsp - mixed spice
Instructions
  1. 1. In a large, microwave-safe bowl melt the butter, about 1 minute or until melted.
  2. 2. Add the brown sugar, golden syrup and stir until it's all mixed well.
  3. 3. Add the flour, oats, coconut, optional salt, and stir till combined.
  4. 4. In a small microwave-safe bowl, add the water and heat on high power to boil, about 1 minute. Add the baking soda and stir. See notes* Pour water-baking soda mixture over dough and stir to combine.
  5. 5. With a 2" cookie scoop, form heaping two tablespoon mounds. If you don't have a cookie scoop make equal balls of 16. Place these on a baking tray with baking paper or a plate. Wrap with cling film and place in the fridge.
  6. 6. When ready to bake preheat oven to 175°C. Rearrange the cookies on the baking tray so they are 2" apart 8 cookies per tray is usually OK. You need two baking trays to bake both batches or allow the others to cool before using the other tray. Bake for about 10 minutes, or until edges have set
  7. 7. It's important to allow cookies to cool before removing for about 5 minutes as they are really soft. Place on a baking tray and then eat eat eat. :)
Notes
  1. *Be careful taking the bowl out, it maybe really hot. Add the baking soda, this should fizz up, if it doesn't it means the baking soda is either old or the water temperature wasn't hot enough. You will have to start again.
  2. It's really important to keep the dough resting in the fridge probably a good 3 hours minimum or preferably overnight. This dough can be kept in the fridge for up to 5 days. Great for making days ahead and ready for the days when you need it.
Adapted from Averie Cooks
Adapted from Averie Cooks
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Leftover soft Mincemeat cookies

Christmas is all over and it’s now new year, I can’t believe how quickly the year went by. I did however make these cookies last year but only posting them up now. This may come in use for people who are trying to use up any jars they brought or if you brought some bargain priced mincemeat.

These cookies were just an adjustment to a cookie recipe I found and I just added the mincemeat so I wasn’t sure how these would turn out. They did turn out ok but I thought they were not the the softer hard version of a cookie and more cake like then biscuit like. This maybe as I added some milk to loosen the mixture and combine everything so I wouldn’t do that again.
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Leftover soft Mincemeat cookies
Yields 18
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 85g - softened cubed unsalted butter
  2. 3/4 cup - light brown sugar
  3. 1/4 cup - white sugar
  4. 1 - large egg
  5. 2 tsp - vanilla extract
  6. 2 cups - plain flour
  7. 2 tsp - cornflour
  8. 1 tsp - baking soda
  9. pinch of salt
  10. 1 1/2 cup - mincemeat
Instructions
  1. 1. In a bowl combine the butter, sugars, egg, vanilla, and beat on medium-high speed for about 5 minutes if using a stand mixture or if using a hand mixer for at least 7 minutes until light and fluffy.
  2. 2. Scrape down the sides of the bowl, and add the flour, cornflour, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. 3. Add the mincemeat and fold in by hand until just combined.
  4. 4. Line a baking tray with baking paper and using a medium 2-inch cookie scoop or if you don't it use a heaped tablespoon to form cookies. Place the moulds on the tray at least 2 inches apart usually 8 cookies per sheet then refrigerate for at least 2 hours.
  5. 5. Preheat oven to 175°C allow the cookies to come to room temp and bake for 10 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
  1. Check on the cookies as ovens vary however remember they will firm when they cool.
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Nice and spiced German Lebkuchen cookies

If you know me you know how much I love spice, not only the savoury spice but the sweet spice too. For those of you who don’t like spice or ginger these biscuits are not for you, however you can change the spice accordingly. I also really love Lebkuchen as they are spiced biscuits. They are also so relevant to this time of the year and they made the kitchen smell soooooooooo good! Maybe I think you should make them just for the smell.
I have brought ready made Lebkuchen biscuits before, these are more of a biscuit whereas these are the in between a biscuit and cookie but I would say more like a cookie as they’re soft. I really enjoyed the taste of these cookies the spice and ginger made them really yummy.
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Nice and spiced German Lebkuchen biscuits
Yields 20
German Lebkuchen biscuits
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Prep Time
15 min
Cook Time
13 min
Prep Time
15 min
Cook Time
13 min
Ingredients
  1. 1/4 cup - crystalized ginger finely chopped
  2. 1 1/2 cups - flour
  3. 1/4 cup - brown sugar
  4. 1/4 - teaspoon salt
  5. 1 tsp - baking powder
  6. 1/2 tsp - baking soda
  7. 1 tbsp - ground ginger
  8. 11/2 - 2 tsp - pumpkin spice
  9. 30g - butter
  10. over 1/4 cup - molasses liquid form
  11. 1 egg - I used large
  12. Icing sugar for dusting - optional
Instructions
  1. 1. Place chopped crystalized ginger in a bowl, then mix together with flour, brown sugar and spices.
  2. 2. In a small saucepan on melt the butter and molasses together. Take off heat, then stir into the dry ingredients with an egg. Mix till it forms a stiff dough. Cover bowl with plastic wrap and cool to harden a bit in the fridge for about 10-15 minutes. Don't forget this part it's essential.
  3. 3. Once the dough has been in the fridge take it out and with your hands, roll the cookie dough into balls and roll balls around in sugar I got around 20 balls.
  4. 4. Place on the prepared baking sheets with about 2 inches apart. Slightly flatten the balls with your fingers. Bake for about 12-13 minutes until crisp on the outside and moist on the inside.
  5. 5. Place the cookies on wire rack to cool.
Notes
  1. I slightly changed the original recipe. I also found my dough didn't bind so I had to add milk to bind over 1/2 cup, you may have to adjust this and maybe add more milk or less.
Adapted from Wishful chef
Adapted from Wishful chef
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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O myyyyyy peanut butter and rolo cookies

When I saw a picture of these cookies I was drooling, they looked amazing (the original photos are much better then mine lol) and sounded even more amazing as I’m a huge fan of peanut butter I was definitely won over and had to give them a go.

The best thing about these well, actually not best one of the best as they are other better things about them, one of the best things about them is that they are so so so easy to make. The only thing is you have to make it at least a day ahead or in the morning and bake it at night, as the dough needs to rest in the fridge for that long. The other major good thing is that it’s gluten free so good for all those people that can’t eat it.

I made mine the day ahead, I slightly changed the recipe and added a packet of mini rolols to mine.

I think if your a fan of snickers, peanut butter or nuts you’ll love these! yum yum yum.

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O myyyyyy Peanut Butter and Rolo cookies
Yields 8
A soft chewy, caramel, peanut butter cookie
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Prep Time
5 min
Cook Time
9 min
Prep Time
5 min
Cook Time
9 min
Ingredients
  1. 1 cup - peanut butter
  2. 1 cup - brown sugar preferably light
  3. 1 - large egg
  4. 1 tsp - vanilla extract
  5. 1 tsp - bicarbonate soda
  6. 1 - bag mini rolos*
Instructions
  1. 1. In a medium bowl add all the ingredients till the bi carb (peanut butter, sugar, egg, vanilla extract) and using a electric mixer beat and keep beating then scrap the bowl and beat again. In total do this for 7 minutes.
  2. 2. Add the bi carb and then beat for another minute.
  3. 3. Once it's mixed well fold in the rolos, don't over mix.
  4. 4. Line a tray with baking parchment and scoop out two tablespoons worth of dough and form it into a ball place them on the tray and squash it slightly. Make sure there is enough room between the cookies usually 6 per tray. Repeat until you have at least 8-12 cookies. I can't remember how many I made! I had less mixture then the original recipe.
  5. 5. When ready to bake preheat the oven first at 175°C, once preheated place cookies on the middle shelf and bake for 8-9 minutes.
  6. 6. Allow them to cool, if you can!!!!! and then transfer to a cool rack, you'll be able to eat them after 5 mins, if you can wait that long.
Notes
  1. You can substitute this with anything else you fancy chocolate chips, nuts, raisins but the original had toffee pieces.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Carrot cake cookies with Nutella drizzle – Eggless

I love Carrot cake and anything with spice is something very very nice :), when I seen this recipe for Carrot cake cookies which were eggless I had to give them a try and they were delish.

I tried half the recipe…there was 12 but then there ended up being 5 by the time I had taken the photographs so these little cookies were a bit of a hit.

Carrot cake cookies with Nutella drizzle – Eggless
Yields 12
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 cup – whole wheat pastry flour
  2. 1 cup – rolled oats
  3. 1 tsp – baking powder
  4. 1/2 tsp – salt
  5. 1 tsp – ground cinnamon
  6. 1/8 teaspoon ground allspice
  7. 2/3 cup walnuts, chopped
  8. 2/3 cup raisins
  9. 1 cup finely shredded carrots
  10. 3/4 cup maple syrup
  11. 1/4 cup golden syrup
  12. 1/4 cup veg oil
  13. 1 teaspoon vanilla extract
Drizzle
  1. Some Nutella
Instructions
  1. 1. Preheat oven to 190 degrees. Line a baking sheet with parchment paper and set aside.
  2. 2. In a large bowl, combine flour, oats, baking powder, salt and spices.
  3. 3. Stir in walnuts, raisins and shredded carrots.
  4. 4. In a small bowl, whisk together the maple syrup, agave nectar, oil and vanilla.
  5. 5. Pour wet ingredients into the large bowl of dry ingredients and stir until thoroughly combined.
  6. 6. Drop rounded teaspoons of batter onto prepared pan. Press down to flatten and shape into circles.
  7. 7. Bake 10-12 minutes or until lightly browned around the edges. Remove to a wire cooling rack to cool.
  8. 8. Once cookies have cooled, drizzle Nutella over the top of each cookie.
Adapted from Dass of sass
Adapted from Dass of sass
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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