Tuesday, June 16, 2009

nutella peanut butter cookies

Basically like a regular peanut butter cookie, but half of the PB is replaced by nutella, and 1/2 C flour is replaced by cocoa powder.

preheat oven to 375 F.

cream 1 C smart balance with 1/2 C chunky natural peanut butter and 1/2 C nutella. Add in 1/2 C white sugar and 1 C packed brown sugar. Beat in 2 eggs, then 1/2 C cocoa powder, then 2 C all purpose flour and 1 1/2 tsp baking soda. Mix well, refrigerate for about 30 minutes, then roll into balls and flatten onto baking sheet with fork tines. Bake for about 10 minutes, then cool. THe batter also freezes well for future use!

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