Chocolate chip stuffed Nutella + peanut butter stripes
Yield: 2 colossal cookies.
Ingredients:
16 oz (454 g) refrigerated chocolate chip cookie dough
1/4 cup (60 ml) Nutella
1/4 cup (60 ml) peanut butter
1/2 cup chocolate chips (Use Ghirardelli Chocolate Chips 60% Cacao Baking Chips because the chocolate chips are larger.)
6 tablespoons Valentine’s sprinkles
16 oz (454 g) refrigerated chocolate chip cookie dough
1/4 cup (60 ml) Nutella
1/4 cup (60 ml) peanut butter
1/2 cup chocolate chips (Use Ghirardelli Chocolate Chips 60% Cacao Baking Chips because the chocolate chips are larger.)
6 tablespoons Valentine’s sprinkles
Directions:
Allow the cookie dough to come to room temperature, so it is easier to work with.
Allow the cookie dough to come to room temperature, so it is easier to work with.
To assemble the cookie dough, line a jelly roll pan with parchment paper and use this as your work area for the assembly.
Split the chocolate chip cookie dough into four equal parts and roll each part into a ball. Then, use the palms of your hands to flatten each one into a circle 5½ inches (14 cm) in diameter.
Leaving a 1-inch (2.5 cm) border of cookie dough, spread 1 tablespoon (15 ml) of Nutella spread onto the top quarter of one circle, creating a horizontal stripe. Spread 1 tablespoon (15 ml) of peanut butter to make a stripe below the Nutella. Repeat to form two more stripes.
Spread stripes on the second dough circle.
Gently cover the stripes with another cookie circle. Do not to press in the center area of the cookie because you’ll have peanut butter and chocolate-hazelnut spread oozing out from the sides.
Use your fingers to pinch together the top and bottom edges of the cookie dough and then smooth out the sides for a seamless finish.
For finishing touches, use 3 tablespoons of sprinkles and 1/3 cup of chocolate chips to cover all over each cookie.
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