As you may know, we recently reviewed, and are now giving away a limited-edition gift set by Rigoni di Asiago! Even if you don't win that, we thought that we'd provide you with this wonderful original recipe below by us.
Chocolate and peanut butter, a classic combination. But Rigoni di Asiago Nocciolata and Once Again Organic Peanut Butter are an even better combination. These delicious cookies have both, and are some of the most delicious cookies you'll ever try. This delicious recipe is below.
Ingredients
US/Imperial
1 -3/4 cups organic all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted, room temperature butter
3/4 cup Once Again Peanut Butter (Creamy or Crunchy; your preference)
1/2 cup organic sugar
1/2 cup firmly packed organic light brown sugar
1 room temperature free-range, local, or organic large egg
1 teaspoon pure vanilla extract, preferably organic (Such as Nielsen-Massey)
1/2 cup Rigoni di Asiago Nocciolata Chocolate Hazelnut Spread
Metric
224 grams organic all-purpose flour
3/4 metric teaspoon, or 5-6 grams baking soda
1/4 metric teaspoon, or 1.5 grams sea salt
113 grams (1 stick) unsalted, room temperature organic butter
192 grams Once Again Organic Peanut Butter (Creamy or Crunchy; your preference)
100 grams organic sugar
110 grams firmly packed organic light brown sugar
1 room temperature free-range, local, or organic large egg
1 metric teaspoon, or 5 millilitres pure vanilla extract, preferably organic
128 grams Rigoni di Asiago Nocciolata Chocolate Hazelnut Spread
Directions
In a large bowl, whisk together the organic flour, baking soda, and salt. Set aside.
In a separate large mixing bowl, combine the butter, Once Again Organic Peanut Butter and both sugars. Beat on medium speed until creamy and smooth (about 5 minutes). Add the egg and vanilla extract; Beat to combine, scrape down the sides of the bowl if necessary.
Turn the mixer down to low speed, and slowly add the dry ingredients. Beat until just combined. Use a large wooden spoon or rubber spatula to gently fold in the Rigoni di Asiago Nocciolata. (If you want a distinct swirl, try not to over-mix the Nocciolata.)
Cover the bowl and refrigerate for at least 3 hours (or overnight).
Preheat the oven to 350°F (176°C.) Line baking sheets with parchment paper.
Measure out a rounded tablespoon for each cookie. (I recommend using an ice cream scoop for this, as is makes the cookies shaped more professionally, and is much easier.) (Since the dough was refrigerated, the cookies shouldn't spread much, leave about 1-inch (2.5 centimetres) of space between each cookie.) Use a fork to make a criss-cross pattern on each cookie (this is Optional). Bake for 8-9 minutes. Allow the cookies to cool on the sheets for about 2 minutes before transferring them to a cooling rack.
Makes about 35-40 cookies!
No comments:
Post a Comment