It’s National Peanut Butter Day!! I’m sure lots of people take this seriously, especially since peanut butter is the BOMB! I’ll be honest…..I totally didn’t know it was national peanut butter day until this morning! But, once I got home from the my barre class, I got to work in the kitchen. Figured I should make some cookies, ya know…since I just worked out and all! Worked up this pretty amazing Nutella Drizzled Peanut Butter Chocolate Chip Cookie recipe, which includes a NUTELLA drizzle!

These PBCC cookies are pretty easy to make, too! Feel free to double the recipe for that much more goodness!

How to make:
1 cup organic peanut butter
1/2 cup cane sugar
1/2 cup light brown sugar
1 egg
1/2 teaspoon baking soda
1 cup chocolate chunks or chips
2 tablespoons Nutella or hazelnut spread
1 tablespoon coconut oil

Preheat the oven to 350 degrees. In the bowl of a stand mixer using the paddle attachment, mix together peanut butter, sugars, egg and baking soda. Using a spatula, fold in chocolate chunks. Drop about 2 tablespoons each of dough onto a baking sheet lined with parchment paper. Bake for about 12-14 minutes

While cookies are baking, prepare a double boiler using a small glass bowl. Add Nutella and coconut oil and warm on low heat until melted. Once the cookies are golden brown, remove from the oven. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack until completely cool. Drizzle Nutella over the top and serve.