Woah. So many words in the title! So many flavors!
I love simple foods and baked goods, and that is what these cookies are, but they do have a lot of flavors smashing together to create one crazy good cookie.
Basically, these cookies have a nutella center surrounded by a brown butter dough with chocolate chips and peanut butter chips. The finishing touch is the sea salt to balance out all these sweet flavors. The glob of nutella at the core is melty and great after the cookies come out of the oven, but once the cookies cool, the nutella gets hard. So, when you eat leftover cookies, just zap them in the microwave for a couple of seconds to warm them up a bit and soften the nutella.
In order for the nutella to not just spread everywhere in the oven, freeze the nutella globs before you make the dough. Once you take them out of the freezer, they soften pretty quickly, so just take out however many globs you need per tray in order for them to be as cold as possible when they go into the oven.
So, if you need a weekend baking project, go buy a jar of nutella and make sure you have enough peanut butter and chocolate chips on hand because you definitely do not want to miss out on these cookies.
Brown Butter Peanut Butter Chocolate Chip Cookies with Nutella and Sea Salt
adapted slightly from Annie's Eats
makes about 24 cookies
small jar of nutella
1 cup unsalted butter
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt, plus more for sprinkling
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg + 1 large egg yolk
2 1/2 teaspoons pure vanilla extract
1 tablespoon greek yogurt or sour cream
1 cup semisweet chocolate chips
2/3 cup peanut butter chips
Line a baking sheet with parchment paper and place the nutella in a plastic bag toward one corner of the bag. Twist the bag so the nutella does not come out of the bag. Snip one corner off of the bag and pipe small dollops of nutella on the baking sheet. You will need about 2 dozen. Place the baking sheet in the freezer and allow to freeze for about 2 hours.
To make the cookies, brown the butter in a medium skillet over medium heat. After the butter melts, whisk until it foams, bubbles and starts to brown. Be careful to not burn the butter. Then, pour in a small bowl and allow to cool.
Whisk together the flour, baking soda and salt in a medium bowl.
Mix together the sugars with the brown butter in the bowl of an electric mixer until combined. Add the egg and egg yolk and blend until incorporated, followed by the vanilla and greek yogurt. Add the dry ingredients on low speed. Fold in the chocolate and peanut butter chips and chill for about 30 minutes.
When ready to make the cookies, preheat oven to 350F. Line baking sheets with parchment.
Working one sheet at a time, six cookies per sheet, form about 2 tablespoons of dough into a ball, and then make an indention in the center. Repeat until you have six disks of dough on your sheet. Then, take six dollops of nutella out of the freezer and place in each dough indention. Pinch together the edges of the dough around the nutella dollop and place back on the sheet.
Bake cookies 14 minutes and then sprinkle with kosher salt. Repeat with the remaining dough. Make sure you only take out the number of frozen nutella dollops you need and then place the rest back in the freezer since they soften fairly quickly.
Once the cookies have cooled, place each in the microwave before you enjoy them because the nutella will harden. The microwave will make them soft and melty once again.