Peanut Butter Cookie and “Nutella” Sandwich

Homemade Nutella
























TGIF. PS. You might gain weight from this recipe. But it’s the weekend and it’s totally worth it. I’m a peanut butter cookie FAN. Like super fan. Well actually I guess I’m just a huge nut butter fan. Because I’ll slather peanut, cashew, almond, or sun, butter on just about anything. So naturally, these peanut butter cookies sandwiched with homemade “Nutella” is pretty much my dream come true.

I knew after I stumbled upon this homemade Nutella recipe by Reclaiming Provincial, there would be peanut butter cookie sandwiches in my near future.

I brought the leftover Nutella to work to share with my co-workers, and it “mysteriously” disappeared after a few hours. I’m convinced someone took it home. Or sat in the bathroom and ate it all.

Homemade Nutella
























These peanut butter cookies are made without flour or butter but with a lot of sugar. So I guess maybe they’re a teeny bit healthy?

I can’t wait to slather the next batch of homemade Nutella I make on pancakes, toast, strawberries, spoons, and more.

Homemade Nutella

Peanut Butter and "Nutella" Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • For the Nutella
  • (slightly adapted from Reclaiming Provincial)
  • 1 cup of hazelnuts, peeled and toasted
  • ¼ cup of unsweetened cocoa powder (I used Hershey's brand)
  • ½ cup of powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt
  • 4 tbsp coconut oil
  • For the Peanut Butter Cookies
  • 1 cup natural chunky peanut butter
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • course sea salt
  1. For the Nutella
  2. Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes). Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.
  3. For the Peanut Butter Cookies
  4. Preheat the oven to 350 degrees F
  5. In a medium bowl, combine the peanut butter, sugar, egg, and vanilla until well combined. Spoon 1 tbs of the mixture an inch apart onto an un-greased baking sheet. Flatten the mounds with a fork and make a cross hatch pattern. Sprinkle coarse salt on the top of the cookies and bake for about 10 minutes.




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