|I made this batch last week. Thank you to Shutter Sisters for featuring this photo on their Instagram feed!
I simply have to share this recipe from The Sisters Cafe with you. I'm not usually bossy here on the blog, but if you like Nutella, you simply have to make these cookies. Period. We are kind of Nutella fiends around here. We dip pretzels in it, spread it on toast, smear it on strawberries . . . it's an equal opportunity spread in our house.
I haven't tried these cookies with gluten-free flour yet, but I will try them using my favorite, King Arthur gf flour. Also, I made these using my own homemade peanut butter. Can I be bossy one more time? If you don't make your own peanut butter (or other nut butters), I highly recommend you try it. I make mine with a mix of roasted salted and unsalted peanuts. I just whirr them in the food processor for a few minutes until they are smooth and creamy. It takes longer than you might think it will--maybe four minutes or so. Let the nuts process past the "ball stage," during which the peanut butter balls up around the blade and looks quite grainy. It hasn't yet released all its oils at this point. It will be a little bit soupy by the time it's actually finished. It will also be warm and will smell divine. Pour it into a clean container, where it will firm up a bit, but will never be as firm as store-bought brands, unless you refrigerate it. I keep mine in a plastic tub in the cupboard, and I just give it a quick stir before using. I can't imagine life without it! And I believe it makes these cookies taste even more fantastic.
Thank you to the wonderful women at The Sisters Cafe for a keeper recipe. I found it on Pinterest, which I believe further justifies my pinning addiction :).