Peanut Butter Nutella Cookies

Ingredients (13)

• 2 ¼ cups all-purpose flour≈ 281 g
• 1 teaspoon baking powder≈ 4.6 g
• 1 teaspoon baking soda≈ 6 g
• ½ teaspoon salt≈ 3 g
• ½ cup unsalted butter, at room temperature≈ 114 g
• ½ cup vegetable shortening, at room temperature≈ 103 g
• 1 cup light brown sugar≈ 220 g
• 1 cup granulated sugar, divided≈ 200 g
• 2 large eggs, at room temperature≈ 100 g
• 1 ¼ cups creamy peanut butter≈ 323 g
• 1 teaspoon pure vanilla extract≈ 4.2 g
• 1 ½ cups peanut butter morsels≈ 255 g
• 6 tablespoons Nutella≈ 89 g

flour 281 gbatter 1702 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 326 recipes. Shaded: the middle half. Tick: the median.

• Peanut butter205% · 94th percentile · median 88%
• Butter77% · 87th percentile · median 61%
• Sugar149% · 87th percentile · median 111%
• Egg36% · 82nd percentile · median 30%
• Leavening3.8% · 82nd percentile · median 2.5%
• Salt1.1% · 63rd percentile · median 0.9%

Oven

Temperature

350°F / 175°C

median 350°F

Time

12 to 13 minutes

median 11 minutes