Description
Rich, nutty Peanut Butter Hazelnut Cookies bring Mediterranean warmth to classic American baking. Chocolate drizzle and toasted hazelnuts elevate these delectable treats, inviting you to savor each delightful bite.
Ingredients
Scale
- 1.5 cups (180 grams / 6.3 oz) all-purpose flour
- 1 cup (240 ml / 8 fl oz) smooth peanut butter
- ½ cup (113 grams / 4 oz) unsalted butter, room temperature
- ½ cup (100 grams / 3.5 oz) granulated sugar
- ½ cup (110 grams / 3.9 oz) packed brown sugar
- ½ cup (160 grams / 5.6 oz) hazelnut spread
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup (60 grams / 2.1 oz) chopped roasted hazelnuts (optional)
Instructions
- Mixing Base: Cream peanut butter, softened butter, granulated and brown sugars until smooth and uniform. Blend in egg and vanilla extract thoroughly, creating a rich, cohesive mixture.
- Dry Ingredient Integration: Combine flour, baking soda, and salt in a separate bowl. Sift to eliminate potential lumps, then gently fold into wet ingredients until a consistent dough emerges.
- Flavor Enhancement: Swirl hazelnut spread through the dough, creating delicate marble patterns. Fold roasted hazelnuts throughout the mixture, ensuring even distribution for balanced texture.
- Chilling Process: Encase dough in plastic wrap and refrigerate for 60-90 minutes. This crucial resting period allows flavors to develop and stabilizes the dough, preventing excessive spreading during baking.
- Preparation and Baking: Heat oven to 350°F (175°C). Cover baking sheets with parchment paper. Portion dough into uniform 1.5-inch balls using a cookie scoop. Position cookies 2 inches apart on prepared sheets.
- Final Baking and Cooling: Bake 10-12 minutes until edges turn golden yet centers remain tender. Let cookies rest on baking sheet for 5 minutes to set, then transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Chill Dough Strategically: Refrigerating 60-90 minutes prevents cookies from spreading too thin and helps develop richer, more complex flavor profiles.
- Swirl with Precision: When adding hazelnut spread, use gentle folding techniques to create beautiful marble patterns without overmixing the dough.
- Uniform Sizing Matters: Use a cookie scoop or tablespoon to ensure consistent cookie sizes, which guarantees even baking and professional-looking results.
- Rest and Cooling Technique: Letting cookies rest on the baking sheet for 5 minutes before transferring to a wire rack helps them set properly and prevents breaking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 192
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg