Ever so, once in a while, I chance upon a recipe that gets me going.
When I first found this recipe, I was really intrigued. A combination of Nutella and Oreo sounded like a match made in heaven. Then I got to reading the recipe a little more closely. And I discovered that this is a cookie that is made, not just with Nutella and Oreo, but also with peanut butter.
I mean, seriously.
NUTELLA + OREO + PEANUT BUTTER
Why didn’t I think of that before?!
To make these cookies, I had to make a batch of Nutella and Oreo dip.
This was done by bashing up some Oreo cookies that had been placed in a zip lock bag with a rolling pin and then combining that with Nutella and peanut butter. It is a good idea to leave the cookies slightly textured. You don’t want to bash the cookies until they turn into powder. Because I ran out of creamy peanut butter, I used chunky peanut butter instead. Obviously this meant that my dough would be less smooth, but it was not a big deal.
Using the paddle attachment of my mixer, I mixed everything for about 3-4 minutes.
This, being a dip, can be served immediately. You can use it as a spread for your toast, or a filling for sandwiches or in whoppie pies, etc. The dip can also be kept in the fridge or at room temperature in a cool, dry place, in an air-tight container for up to 2 weeks.
Since I wanted to make cookies, to this dip, I added the egg and sugars, and continued mixing for another couple of minutes.
Then I added sifted cocoa powder, baking soda, espresso and vanilla extract and mixed until everything was well-combined.
This was transferred into a smaller bowl, wrapped with cling film and placed in the fridge to chill, at least for an hour.
Because I wanted slightly larger cookies, I used a medium cookie scoop to form small balls. These were placed onto a baking sheet (or Silpat) before I pressed lightly to flatten the tops. Then I baked the cookies for about 8 minutes, until they were baked. Take care not to over bake the cookies as they would firm up as they cool.
And there you have it! The brilliant combination of Nutella and Oreo and Peanut butter, all in a bite!
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- 1 batch Nutella and Oreo Cookie Dip
- 1 large egg
- 3/4 cup caster sugar - I reduced this by half
- 1/4 cup light brown sugar, packed
- 1/4 cup unsweetened natural cocoa powder, sifted
- 1/2 teaspoon baking soda
- 2 tablespoons espresso, or brewed coffee, or water
- 1 teaspoon vanilla extract
- 12 chocolate-filled or white-filled Oreo Cookies, crushed
- 1 cup creamy peanut butter
- 1/4 heaping cup Nutella
- Into a mixing bowl, add Cookie Dip, egg and sugars and beat for about 2 minutes on medium-high speed.
- Scrape the sides of the bowl and add the remaining ingredients. Beat for 1 to 2 minutes, on medium speed until the ingredients are well-combined.
- Cover dough with cling film. Chill for at least an hour.
- Using a small cookie scoop, dish out balls of dough. Place on baking sheets and press lightly to flatten the tops.
- Bake at 170C for 8 minutes. Let cookies cool on tray for about 10 minutes.
- Transfer onto wire racks to cool completely.
- In a large mixing bowl, add Nutella, crushed Oreos and peanut butter.
- Mix until well-combined.
- Serve immediately or chilled.
- Cookies can be stored in an air-tight container at room temperature or fridge for up to one week, and in the freezer for up to 3 months.
- Cookie dip can be stored in an air-tight container (either in the fridge or at room temperature in a cool, dry place) for up to 2 weeks.