One night last week I was feeling the need to bake.  I didn’t want to engage in a crazy flour- explosion mess, but simply to mix something up; feel the excitement as it baked in the oven; relish in the aroma as it wafted through the apartment and bask in my domesticity.

…I made Kraft peanut butter cookies from the label on the jar.  But wait! Before you write me off, please know that I had limited ingredients in my pantry and a trick up my sleeve.  I may have started with the humble 3-ingredient cookie, but I finished with an incredibly easy and delicious treat; perfect on it’s own or to dip in a midday coffee or tea. 

BTW…I eat organic crunchy PB because I try to avoid excess sugar – I buy the Kraft stuff for the man. Just sayin’!

For the cookies:

1 c. Kraft smooth PB (Chill your PB first; the recipe is tricky with soft PB)
1/2 c. sugar
1 egg
Nutella – the amt. is to taste!

Method:

Heat oven to 325°F.

Mix all ingredients with large spoon until well blended.

Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.

Bake 20 min. or until lightly browned.  Cool 5 min. on baking sheets; transfer to wire racks. Cool completely!

Match up like sized cookies and slather with Nutella.  

Stand at the kitchen counter and eat at least three before offering them to anyone else. 🙂 

Peanut Butter-Nutella Sandwhich Cookies