“Most of life's problems can be solved with a good cookie.” Ina Garten
We all know that peanut butter and chocolate are a marriage made in heaven. If the chocolate is 
chocolate then the marriage is nirvana.
Gianduia chocolates are Italy's best: a Piedmontese mixture of creamy chocolate and ground hazelnuts. For those of you who love Nutella, you'll recall that's exactly what it’s made of. So what greater cookie combination could you have than these: a chewy peanut butter cookie topped with a melt your mouth gianduia chocolate.
These cookies are great year-round, but if you want to serve them during the holidays simply roll the dough balls in colorful cookie sprinkles before placing them in the oven.
Ingredients:
113 g of softened butter
100 g sugar
95 g 
90 g 
One egg
1 teaspoon vanilla extract
210 g flour
1 teaspoon baking soda
Decorative 
(optional)
Gianduia chocolates, enough to place one atop each cookie
Procedure:
Preheat the oven to 350°F or 175°C.
Beat the softened butter, sugar, and brown sugar together until creamy in a large mixing bowl using the paddle attachment.
Add the peanut butter, egg and vanilla and beat until fully incorporated.
Add the flour and baking soda, again beating until fully incorporated.
Place the dough in the refrigerator for ½ to 1 hour until cool.
Use your hands to form walnut-sized balls of dough.
Place the balls on a cookie sheet lined with 
.
If you wish, you can roll the dough balls in sprinkles until well coated.
Have a question or want to leave your own tips and recommendations? Click here to leave a comment:
2 Comments
Make sure that you leave an inch or more in between each dough ball.
Bake the cookies for 10 minutes.
Allow the cookies to cool for 5 to 7 minutes before placing a Gianduia chocolate on each cookie.
Gently press the chocolate into the cookie so that it's well inserted.
Place the cookie sheet in the refrigerator so the cookies will cool rapidly, otherwise the chocolates will begin to melt.
Please note that the below printable recipe can be viewed in metric or U.S. conventional measurements; just click on your preference within the recipe.
Ingredients
- 113 g of softened butter
- 100 g sugar
- 95 g
- 90 g
- One egg
- 1 teaspoon vanilla extract
- 210 g flour
- 1 teaspoon baking soda
- Decorative optional
- Gianduia chocolates enough to place one atop each cookie
Instructions
- Preheat the oven to 350°F or 175°C.
- Beat the softened butter, sugar, and brown sugar together until creamy in a large mixing bowl using the paddle attachment.
- Add the peanut butter, egg and vanilla and beat until fully incorporated.
- Add the flour and baking soda, again beating until fully incorporated.
- Place the dough in the refrigerator for ½ to 1 hour until cool.
- Use your hands to form walnut-sized balls of dough.
- Place the balls on a cookie sheet lined with.
- If you wish, you can roll the dough balls in sprinkles until well coated.
- Make sure that you leave an inch or more in between each dough ball.
- Bake the cookies for 10 minutes.
- Allow the cookies to cool for 5 to 7 minutes before placing a Gianduia chocolate on each cookie.
- Gently press the chocolate into the cookie so that it's well inserted.
- Place the cookie sheet in the refrigerator so the cookies will cool rapidly, otherwise the chocolates will begin to melt.
Nutrition
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My sister and I baked 12 different Christmas cookies, wish we’d had THESE???? So happy I now know how to get your wonderful blog???? Merry baking and eating????????
Me too! Today I’ll be posting another cookie recipe to check out!
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