The Nutella baking continues. This time, I’ve decided to mix two of my favourite spreads together – peanut butter and Nutella. Best to use commercial peanut butter such as Krafts or Skippy as they are less oily. I’ve made quite a number of peanut butter cookies before and I usually cream both peanut butter and butter together. This time, I’ve substituted the butter for Nutella because I cannot imagine how sinful this cookie will be with Peanut butter, butter and Nutella all in one. The creamy texture of Nutella helps to make the cookie dough less dry. Rolling out the cookie dough for this recipe is quite tricky because the peanut butter makes the dough crumbly. I prefer to roll it using my own hands because the heat and moisture from my hands help to keep the dough together. It takes a little more time and patience rolling the dough out. I’ve also added in white chocolate chip and dark chocolate chips into the dough – you can never have enough chocolates in a cookie! …

Nutella is one of my favourite spreads and I’ve always wanted to make Nutella chocolate chip cookies. Unfortunately, I have a bad habit of eating Nutella straight from the jar like ice cream that I forbid myself from buying it in Australia. Now that I’m back in Singapore for two weeks, I saw that my family has Nutella spread and I knew that I had to do all the Nutella baking that I want. These cookies are slightly different from the rest of my cookie recipes. It’s a softer and more chewy. The Nutella acts like butter too, so I reduced the amount of butter needed for the cookie dough. If you prefer a crunchy kind of cookie, replace the brown sugar with caster sugar. I was very generous with the Nutella and you could taste it in the cookies which was perfect for me. Oh and did I mention that these cookies taste great with warm milk? Hope that you enjoyed them as much as I did! Nutrition per cookie (one batch makes 60) Ingredients …