This past weekend was a big football game for my boyfriend and me. Our respective colleges happen to be old rivals, and once a year our love for each other is compromised only by our love for the game. We surround those four treacherous quarters with friends, family, and good food. It just makes the tension seem a little bit more bearable.
It just so happens that my boyfriend's family is famous for their tailgating skills. I'm not joking here; these guys are pros. They don't ask for folks to bring anything but their appetite, however down South we're taught to never show up empty-handed. Unfortunately I didn't have a minute to spare, so I needed something that delivered big on taste but not on time.
Enter no-bake chocolate peanut butter cookies. Versions of these have been popping up all over the blogosphere. I caved recently and made them, and I finally understood the hype. They are quick, easy, and oh-so-delicious. But to impress my fellow football fans, I needed to really go big. How about Nutella and Frangelico chocolate peanut butter cookies. Nutella makes everything better, and these tasty treats are no exception.
My football team lost the game this weekend (and quite frankly, to say we just lost is an understatement), but at least I had these to get me through... Well these, and a secret flask of spiked cider. I may have to wait another year for bragging rights, but I definitely won't wait another year to make these.
No-Bake Nutella Peanut Butter Cookies
3 tablespoons butter
1/2 cup granulated sugar
1/4 cup milk
1 tablespoon unsweetened cocoa powder
1/4 cup peanut or hazelnut butter
3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
2 tablespoons hazelnut liqueur, like Frangelico (optional)
2 cups rolled oats
In a medium to large saucepan, melt the butter over medium to medium-low heat. Add the sugar, milk, and cocoa powder and mix until combined. Stir in the peanut butter, Nutella, and Frangelico until melted, followed by the oats. Continue mixing until all of the ingredients are incorporated. Reduce heat to lowest setting.
Working quickly, use a spring-form ice cream scoop to shape balls of dough and place them on a parchment-lined sheet pan. Refrigerate for thirty minutes until firm. Store in an airtight container.
(Images: Nealey Dozier)