Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup lightly packed dark brown sugar
2/3 cup Nutella
2 eggs
2 teaspoons pure vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
2 cups mini peanut butter cups
(or peanut butter cup baking pieces)
2 cups semisweet chocolate chips
Preparation
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicon liners and set aside.
Cream together the butter, sugar, and brown sugar until light and fluffy. Add the Nutella and continue to beat until well combined. Add in the eggs one at a time, beating after each addition. Add in the vanilla and beat for an additional 30 seconds, until incorporated into the creamed mixture.
In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add the dry ingredients to the creamed mixture, mixing just enough that the dry ingredients are incorporated. Stir in the peanut butter cups and chocolate chips.
Use a 1/4 cup scoop to drop the cookies onto the prepared baking sheets (leaving a few inches in between the cookies because they will spread quite a bit). Bake for 15 - 17 minutes, until the cookies are just set and slightly cracked on top. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
