Peanut Butter-Chocolate Chip & Hazelnut Cookies

The aroma of freshly brewed coffee, rich buttery cookies lingered in the kitchen today gradually making its' way to the dining and living area making it harder to resist. I could feel my mouth watering up, drools making its' way down and while I swallowed and lick my lips, focusing on drafting this post; never once thought that it could be so hard. Okay, so I gave in to my weakness, grab 2 cookies, munching, devouring and enjoying every single bite, while still trying hard to stay focus to type every single word, conjuring up a sentence in my head. Boy! This PEANUT BUTTER-CHOCOLATE CHIP N' HAZELNUT COOKIE is irresistible. Crunchy on the edges, chunky, slightly chewy in the middle with a combination of semi-sweet chocolate chips, peanut butter-chocolate morsels, and chopped hazelnuts in a cookie. Perfect breakfast, tea-time or anytime of a day snack or maybe an excuse for a mid-week snack. So maybe 2 cookies isn't enough?

These cookies are mysterious, rich, salty and not overly sweet too. Golden amber in colour gives the cookie its rich aroma and the melted chocolate chip, peanut butter morsels and toasted hazelnuts adds depth of flavour to a simple regular cookie dough. They are definitely worth while, and worth the wait.

While these fellas' baked away in the oven, I was going through some of my photos for some inspiration. I must say I love Autumn and Spring. There's just something about those cool breezy fresh air running through my hair and against my face that rejuvenates my soul and clears my mind. Making it perfect to turn on the oven and whip out some nice hearty warm treats.

Isn't it lovely? I love that the sun shone through the Autumn leaves making them appear golden in colour and feels as though they are dancing along with the wind. These photos brought me back to that day, and surely inspired the colours in this post. A little cold dark and mysterious, where there's always a story behind every picture.

So have a cookie, dunk it in coffee, milk or just have it plain and take some time to reflect on some old photos. See where it gets you to and who knows you might just be making your way to the kitchen to whip up a treat or a meal reminding you of those good ole' days.

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Peanut Butter-Chocolate Chip & Hazelnut Cookie
by Chic & Gorgeous Treats                                

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*Makes slightly over 24 medium-large cookies.
*Hazelnuts can be replaced with Macadamia, Almond or omit them completely.
*For larger cookies, use a larger ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto prepared baking sheets.
*Store in airtight container up to a week.

^INGREDIENTS

1 cup (2 sticks) (220-226 grams) unsalted butter, room temperature 3/4 cups granulated white sugar 3/4 cups firmly packed light brown sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 2 1/4 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cups semi-sweet chocolate 1/2 cup peanut butter chocolate morsels 1/2 cup chopped toasted hazelnuts
DIRECTIONS 1. Preheat oven at 170°C, and line cookie sheet with parchment paper. Sift flour together with baking soda and salt in a separate large bowl. 2. In a stand mixer with a paddle attachment attached, beat butter until smooth and creamy. Then slowly add in the brown sugar followed by white sugar both in 2 additions each and continue beating until they are well incorporated, light and fluffy. 3. Add in the eggs one at a time, making sure to beat well after each addition, and then followed by vanilla essence. 4. Next, add in the dry ingredients (flour, salt and baking soda) in 2 additions and beat on low speed until cookie batter is well incorporated. Batter will be slightly crumbly and moist. 5. Fold in the chocolate chips, peanut butter morsels and chopped hazelnuts until well incorporated. Using an ice-cream scoop, scoop cookie batter onto lined baking tray. 6. Bake for about 10 minutes or 12 - 14 minutes depending on your oven, or until golden brown around the edges. Cool completely on wire rack before storing in an airtight container. ENJOY! Happy mid-week y'all.  xx