Nutella and peanut butter cookies with five kinds of chocolate chips? Wow, sign me up! If you are like me, you probably have random, half full bags of chocolate chips in your cupboard. If you do, this is the perfect recipe for you. This is a basic cookie with oats, peanut butter, and Nutella. To that you add five types of chocolate chips: whatever you have on hand. I used semi-sweet chips, milk and white chocolate chips, cinnamon and butterscotch chips. You can use whatever you'd like. I also thought about using toffee chips, but decided against it.
I'm not going to kid you; this recipe makes a ton of cookies: 7 dozen! It contains over three cups of chips so I guess that shouldn't be a surprise. You could easily cut the recipe in half if you don't have any army of people to feed. The dough is very light and fluffy and I worried about the dough spreading too much during baking. I refrigerated the dough between batches and it didn't seem to make a difference in the finished cookie. So if you want to make the dough ahead and bake later that would work.
I really like the combination of flavors in this cookie. You don’t really taste the peanut butter, but I imagine that if you used peanut butter chips that flavor would be stronger. These cookies taste chocolaty, but the cinnamon shines through as well. My husband was happy that these were similar to chocolate chip cookies and there were lots of cookies. Nice to have someone around who is so happy with your baking!
Nutella Five Chip Cookies
1/2 cup peanut butter
1/2 cup Nutella
1 cup butter, room temperature
2/3 cup packed brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 cups flour
1 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup each of five types of chocolate chips (semi-sweet, milk, white, butterscotch, cinnamon, etc.)
Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a large mixer bowl, combine the peanut butter, Nutella, and butter. Mix on medium until creamy. Stir in the eggs, one at a time, mixing for one minute after each addition. Gradually add the brown sugar and sugar and beat until well combined. Stir in the vanilla.
Add the flour, one cup at a time, stirring just until mixed. Stir in the oats, baking powder, baking soda, and salt. Add all of the chocolate chips and stir just until incorporated. If desired, chill the dough for 30 minutes.
Scoop the dough into balls, about 1-1/2 inches in diameter, and place on the prepared baking sheets. The cookies don't spread that much, but make sure you leave two inches space around each cookie.
Bake for 10-12 minutes until set; cookies may still look slightly moist on top but will set as they cool. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe from What's Cooking with Ruthie