Peanut Butter Nutella Cookies

Nutella makes me think of college.

Sometimes I wish I could go back to that college life…playing Texas Hold ‘Em until 4 in the morning at the local coffee shop, spending entire Saturdays in my pajamas having a Grey’s Anatomy marathon with my girls, the countless hours of practicing for juries, recitals, and concerts (which I totally didn’t think I would actually miss until I stopped doing it), and nutella.

Nutella spread on Nilla wafers…that was my jam.

I kept a box stashed in my desk and would binge on them when stressing about an upcoming recital or crying about the latest boy drama (oh did I love the drama….not proud).

And while I actually rarely indulge in the stuff now, every time I do I think of college and get a little nostalgic.

These cookies may just be my new favorite thing..

If they were a just a plain old peanut butter cookie, it would be a really good one. But then you have the nutella swirled throughout and it becomes nothing short of spectacular.

I usually don’t over-indulge in cookies…which may surprise some of you. But usually I can stop after one or two. Not with these ones…I’m addicted.

This is why I shouldn’t be allowed to bake things like this unless I have a horde of people that will eat them for me.

Peanut Butter & Nutella Swirl Cookies

From Sweetest Kitchen

1/2 cup unsalted butter, softened
3/4 cup peanut butter (I used smooth, but if you want to go the crunchy route it would probably work too!)
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour
Approx. 1/4 cup Nutella

1. Preheat oven to 350° F. Line two baking sheets with parchment paper. Set aside.

2. In the bowl of a stand mixer, combine butter, peanut butter, sugars, egg, and vanilla. Mix to combine.

3. Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

4. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.




Chewy White Chocolate Gingersnaps

It’s that time of year!! Carols, Christmas trees, shopping, baking, eating! Definitely my favorite holiday!

Steve and I have been having a blast trying out some brand new Christmas traditions here in Portland! The day after Thanksgiving we went downtown to Pioneer Square to see the band Pink Martini, members of the Portland Philharmonic, and the Von Trappe Family Singers usher in the holiday season at the Tree Lighting Ceremony.

We’ve also made a discovery – an adorable local chocolate shop called “Cacao” that specializes in authentic drinking chocolate.

Not hot chocolate.

Drinking chocolate. Never tried it? Well, you should fix that immediately. It’s life changing.

As per usual, I’ve compiled a rather massive baking list this year. Between my growing list of favorite baking blogs and Steve’s new job working at Williams Sonoma, I now have the means to go an an EPIC baking spree.

Starting with these lovelies!

I ran across this recipe on Two Peas and Their Pod’s website. Actually, there are quite a few amazing recipes from their site that made it two my list this year!

I’ve always been a fan of spicy ginger cookies, but adding white chocolate? Genius!!

Here’s the recipe!

Chewy White Chocolate Gingersnaps

1 cup unsalted butter, room temperature

1 cup white sugar

1/2 cup molassas

2 Tbsp. Canola oil

1 tsp. vanilla extract

2 1/4 tsp. baking soda

1 tsp. salt

1 1/4 tsp. cinnamon

1 1/4 tsp. ground cloves

1 teaspoon ground ginger

2 large eggs

3 1/2 cups all-purpose flour

1 1/2 cups white chocolate chips

1 cup white sugar – for rolling the cookie dough balls

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

2. In a large mixing bowl, cream together the butter and sugar until smooth.

3. Add in molasses, oil, vanilla, baking soda, salt, and spices. Mix well.

4. Add in the eggs one at a time. Then, slowly add in the flour.

5. Using a spoon, mix in the white chocolate chunks.

6. Roll the dough into balls (about 1 Tbsp.) and cover in sugar. Place on the cookie sheet.

7. Bake for 10 minutes.


Salted Toffee Chocolate Bars

It is a gorgeous day today in Rochester, NY! It’s a balmy 60 degrees, which is virtually unheard of for November in this neck of the woods – (we usually are getting hit with snow right about now). And boy do people around here know how to take advantage of random good weather. Grills are uncovered, the tennis courts are full, and joggers are taking over the sidewalks as everyone tries to soak in as much late sunshine as humanly possible.

Our neighbors are throwing an impromptu barbecue this afternoon, and I wanted to whip up something to bring over. I found these cookie bars from Martha Stewart’s “Everyday Food” and decided to give them a try.

And…….wow. They are seriously good. Like addicting good. So good that I’m really tempted to just be a bad neighbor and go to the barbecue empty-handed so I don’t have to share.

And the best part? They are the easiest things in the world to make!

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