Oh yes I did! And I’m sorry. Really very, very sorry. Because in creating and sharing these Daring Gourmet originals I will have turned every one of you into addicts. But at least you will have lost your self-control over something oh so worth it!
I enjoy peanut butter and jelly sandwiches like most most people. But I particularly enjoyed peanut butter Nutella sandwiches, especially when both are spread on thickly.
Nutella is marvelous. I enjoy eating it on most anything sweet. I feel no shame sitting down with a jar of it and eating it by the spoonful. How about you? Any shameless Nutella confessions of your own?
So it occurred to me, why not revitalize those same old peanut butter sandwich cookies with peanut butter filling that you find everywhere? But it had to be something more than simply spreading the cookie halves with Nutella, or mixing them with powdered sugar and butter. No, it had to be special. It deserved something better. One of my ultimate weaknesses: Cream cheese frosting. What could be better than Nutella cream cheese frosting? How about Nutella cream cheese marshmallow frosting? Eureka!!
Pull up your sleeves, everyone, and let’s get baking!
Note: I made half the quantity for these pictures, so don’t get thrown off when you only see one stick of butter and one egg, etc. Refer to the recipe for actual quantities.
Combine the butter, white and brown sugars in a mixing bowl.
Mix them with a beater on high speed until pale in color and fluffy in texture. This step is crucial, do not skip it. Beating the butter and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
Add the peanut butter and beat until combined.
Add the eggs and vanilla extract.
In a separate bowl, sift the flour, baking soda and baking powder.
Using a rubber spatula, gently fold the flour mixture into the peanut butter mixture. Stir just until combined.
The dough will be fairly stiff.
Roll the dough into 1-inch balls and place on a non-stick cookie sheet, spacing them about 2 inches apart.
Using a fork, press gently down to create a criss-cross pattern in each dough ball.
Preheat the oven to 350 F and bake for 8-9 minutes. Let the cookies cool on the cookie sheet for 4 minutes before transferring them to a wire rack to cool completely.
To make the filling, combine the Nutella, marshmallow cream, and cream cheese in a mixing bowl and beat until combined. Spread some filling on the bottom of half of the cookies and place another cookie on top to form a sandwich. Makes approximately 32 cookies.
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1 cup peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the filling:
- ½ cup cream cheese
- ½ cup marshmallow cream
- ½ cup Nutella
- Preheat the oven to 350 F.
- Place the butter and sugars in a large bowl and beat for several minutes until fluffy and pale in color. Add the peanut butter and beat for a few more seconds until combined. Add the eggs and vanilla and beat another few seconds until combined.
- In a separate bowl, sift the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and, using a rubber spatula, gently fold to combine. Be careful not to over-stir.
- Form the dough into 1-inch balls and place them on a non-stick cookie sheet, pressing a grid pattern into them with a fork. Bake for 8-9 minutes.
- Let the cookies cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- For the filling:
- Place the cream cheese, marshmallow cream and Nutella in a bowl and beat until combined.
- Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.
- Makes about 32 sandwich cookies.