A little over four years ago, I was given the opportunity of an experience of a lifetime. I was privileged enough to be able to spend four months of my life calling Vienna, Austria home. I won’t go into the details here, as I’ve written about my experiences on a few previous occasions and don’t want to bore those of you have been readers for a while. If you’re new around these parts, here are a few of my reminiscent posts; here, here, and here. It was a place where I made new friends and gained more family, learned more about myself, the German language, and history, ate new foods, traveled to the most beautiful places, and loved life.
One of the foods that I learned to love while I was there was Nutella. From Vienna’s famous Manner cookies to nutella eis from Zanoni and Zanoni’s. I learned to love it all.
Unfortunately, I think, one of the downfalls of most European counties is their lack of peanut butter.
Peanut butter and chocolate make a good combination.
But peanut butter and Nutella. Oh. My. Gosh. To die for.
Peanut Butter Cookie Dough (use your favorite recipe, or mine here)
1/2 cup butter
1/2 cup shortening
1 cup creamy peanut butter
1 cup white sugar
1 cup brown sugar
1 tsp vanilla extract.
2 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cups Nutella
1 1/2 cups powdered sugar
2 TBS milk
1. Preheat oven to 350 degrees.
2. Cream together butter, shortening, peanut butter, and sugars in a large bowl.
3. Add in eggs and vanilla and mix well.
4. In another bowl combine flour, salt and baking powder.
5. Slowly combine the dry ingredients with the wet ingredients, while stirring.
6. Set aside.
7. In a small bowl combine Nutella, powdered sugar and milk.
8. Stir until well mixed.
9. Take about 1 tsp of Nutella mixture and roll it into a ball.
10. Take about 1 TBS of peanut butter cookie dough and flatten it.
11. Place Nutella mixture in the center of the pb cookie dough and roll the cookie dough closed around the Nutella.
12. Place on a pre-greased cookie sheet.
13. Bake in oven for 8 to 9 minutes.
14. Remove from oven and allow to cool on baking sheet for 2 to 3 minutes.
15. Remove to wire rack and let cool.
Enjoy with a big glass of milk!