Again looking for idea recipes both peanut butter and chocolate hazelnut cheesecake cookies that are unique? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious both peanut butter and chocolate hazelnut cheesecake cookies should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of both peanut butter and chocolate hazelnut cheesecake cookies, start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare both peanut butter and chocolate hazelnut cheesecake cookies good home, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings used for prepare

1. Prepare 1/2 cup butter, room temperature
2. Use 1/2 cup granulated sugar
3. Use 1/2 cup brown sugar
4. Prepare 1/2 cup creamy peanut butter OR JIF Chocolate Hazelnut Cheesecake spread
5. Prepare 1 large egg
6. Prepare 1 1/4 cup all purpose flour
7. Prepare 1/2 tablespoon baking powder
8. Prepare 1/2 tablespoon baking soda
9. Take 1 pinch salt

Line baking sheets with parchment paper. In the bowl of a stand mixer with a paddle attachment, add the cold butter, brown sugar, and granulated sugar. Combine the peanut butter, unsalted butter and brown sugar in a small saucepan. Stir until bubbles begin to appear.

Step by step to make Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies:

1. Preheat the oven to 375 degrees Fahrenheit…((my "smart phone" doesn't have a symbol for degrees :-/ ))
2. Cream the butter and the sugars together until smooth.
3. Add either the peanut butter or the Chocolate Hazelnut Cheesecake spread. I'm only recommending JIF because that's the only brand of Chocolate Hazelnut Cheesecake spread I know of.
4. Add the egg and cream until smooth.
5. Sift together the dry ingredients and add them to your wet ingredients. Combine until you form a soft dough.
6. Once the dough is well combined, take portions of the dough with very clean hands and form individual balls and place them onto an ungreased cookie sheet. Depending on the size of the dough balls, you can make anywhere from 12-24 cookies.
8. Take a fork and use it to scoop up extra sugar and create the criss cross pattern on the cookies.
9. …some of us are a bit more aggressive… love you babe!
10. Bake them for about 10 minutes or until golden brown.
11. My husband made the Peanut Butter Cookies and I made the Chocolate Hazelnut Cheesecake Cookies. His cookies came out perfectly spaced and mine came out looking like the United States of Cookies. His cookies were crumbly delicious and mine were chewey and satisfying. Not perfect, but we had fun.
12. Done and ready to serve!

Add the icing sugar a couple of tablespoons at a time, stirring well between each addition. Drop tiny bits of the peanut butter filling onto a tray lined with baking paper. Put in the freezer while you make. If you've never tried making your own chocolate peanut butter cups, you can do it with just four ingredients you likely have in your pantry now: milk chocolate chips, peanut butter, salt, and confectioners' sugar. Chocolate Scotcheroo Bars View Recipe Crispy rice cereal adds a pleasant crunch to the peanut butter layer in these dessert bars.

how is this? Easy isn’t it? That’s the prepare both peanut butter and chocolate hazelnut cheesecake cookies that you do at home. Good luck!