Hey Kids! Ready for another Saturday Geek Cake Club recipe?
I got a brilliant response to my first #GeekCakeClub post last week – thank you to everyone who sent me pics of their efforts and loved the Brown Butter Frosting just as much as I do. You can definitely expect this gorgeous frosting to pop up in future recipes.
This week I wanted to share one of my favourite recipes with you Peanut Butter & Nutella Swirl Cookies. These are the cookies I knock together quickly just cause I fancy a little sweet nibble and there is nothing in my candy drawer.
Plus it marries 2 of my favourite foods – Peanut Butter and Nutella….surely a combo made in heaven, right?
I know that a lot of people aren’t crazy about Peanut Butter but don’t let that put you off giving these a go. The peanut butter just gives the cookies a lovely delicate nutty flavour rather than a super heavy peanut butter hit.
These cookies are MEGA easy to make and taste amazing – they’re crumbly, nutty, soft on the inside, chocolatey……and basically everything you want in a good cookie.
Go on give them a go I promise you won’t regret it.
200g Smooth Peanut Butter
100g Dark Brown Sugar
120g Caster Sugar
1/2 tsp Vanilla Extract
230g Plain Flour
3/tsp Bicarb of Soda
Pre heat Oven to 180C
In a large bowl cream together the butter and peanut butter. Once well combined add the sugars and mix again.
Add the egg and vanilla to the butter mixture and beat until all ingredients are well mixed.
Measure out the flour, bicarb and salt in a bowl. Gradually add the flour mixture to the butter mixture and combine the two using a wooden spoon to form a dough.
Add the nutella to the cookie dough. Do not mix this with a spoon, using a knife slowly spread the nutella through the dough, being careful not to over mix as you want the dough to have a swirled effect.
Cover the bowl with cling film or foil and pop the dough in the fridge for 30 minutes
Take tablespoon sized amounts of cookie dough and lightly roll into a ball in your hands, place on to a baking tray and press down lightly with a fork. Leave plenty room between the cookies to spread in the oven
Bake in the oven for 8 minutes or until the edges are ever so slight browned. He careful not to over bake, you want them to be soft in the middle.
Allow the cookies to cool for 10 minutes on the tray then remove to a wire rack to cool completely before enjoying.