Currently I have a job assisting with a research project growing dry beans. So today I was weeding a field just north of the Twin Cities and I heard chimes about 10 am coming from the house on this family farm. Before I knew it the farmer invited me in for one of the most magical meals of the day, which previously I didn’t even know existed–the meal called “second breakfast.” What is second breakfast you ask? Second breakfast is the meal after first breakfast, silly! No, I’m serious! And guess what was included in second breakfast along with other foods? A cookie! My grandmother calls it morning “lunch.” When she grew up on the farm, her family ate five meals a day–breakfast very early, morning lunch, dinner at noon, afternoon lunch and then supper after the last milking. The second breakfast or morning lunch often includes a sandwich, fruit, beverage and cookie.
The cookies in this recipe use one of my favorite combinations of ingredients–chocolate and nuts. If you have never had Nutella before, go to the store right now and try it because it will be a day that you will always remember. I had my first spoonful of Nutella when we hosted Mercedes, our foreign exchange student from Spain, and she was given some to make her feel more at home. Nutella is the perfect food except for one small glitch. It can be a mess to eat. But what if you made a peanut butter cookie and placed Nutella in the center, and magic–no more mess! Next time I go out to the farm I am going to bring some of these for second breakfast! Yum!
This is a quick way to make a small batch of cookies for one or two people. I got this idea and adapted the recipe from Handle the Heat.
- 17.5 ounce peanut butter cookie mix or your favorite homemade cookie dough
- ⅝ cup Nutella or chocolate peanut butter
- Scoop out 30 1-teaspoon sized scoops of Nutella onto a parchment or waxed paper-lined baking sheet. Freeze until solid, about 1 hour.
- In the meantime, make cookie dough as directed. Using a heaping tablespoon, make 30 dough balls and chill.
- Preheat the oven to 350°F.
- Take out a third of the frozen Nutella balls. Working quickly, use your hands to form the cookie dough around the Nutella ball, making sure the edges are sealed. Place on baking sheet.
- Using a large fork, slightly flatten the dough and make a criss-cross pattern with the tines.
- Bake for about 12 minutes, or until slightly browned. Allow the cookies to cool on the pan slightly before transferring to a wire rack to cool completely.
- While one third of the cookies bake, do the same with the other batches of cookies. If the Nutella balls become hard to work with, return them to the freezer.
- Serve warm, store in an airtight container at room temperature for up to 4 days or freeze.
- Nutrition Per Serving: 196 calories, 9 g fat, 26 g carbohydrate, <1 g dietary fiber, 186 mg sodium.