This recipe took A.M. about a year to develop. “I was looking for a cookie that was light and crispy,” she says, “with the yumminess of peanut butter and the goodness of chocolate.” Did she succeed? “It’s my college daughter’s favorite.”
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, divided
3/4 cup Nutella (hazelnut-cocoa spread)
1/2 cup butter, softened
1/4 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 Whisk flour, baking soda and salt in medium bowl. Beat 1/2 cup of the sugar, Nutella, butter and peanut butter in large bowl at medium speed 2 minutes or until creamy. Beat in egg and vanilla 30 seconds or until combined. At low speed, beat in flour mixture 30 seconds or until blended.
2 Place remaining 1/2 cup sugar in small bowl. Roll 1 tablespoon dough per cookie into ball; roll in sugar to coat. Place on parchment paper-lined baking sheet; slightly flatten. Freeze 20 minutes or until firm.
3 Meanwhile, heat oven to 350ºF. Bake cookies 8 to 10 minutes or until lightly browned. Cool on pan on wire rack 2 minutes. Place cookies on rack; cool completely.
3 1/2 dozen cookies
PER COOKIE: 95 calories, 4.5 g total fat (2 g saturated fat), 1.5 g protein, 12 g carbohydrate, 10 mg cholesterol, 70 mg sodium, .5 g fiber