I first saw some peanut butter shortbread cookies on Pinterest and was smitten. I LOVE shortbread cookies. So simple and so delicious.

Being the mother of a child with a severe peanut allergy I was hesitant to make them out of peanut butter so I thought of Nutella. (I am fortunate that my daughter is only allergic to peanuts and can eat other nuts, though she rarely will.) Nutella is such a delicious product and works in recipes like peanut butter does.

I had to try these cookies with Nutella and all I can say is wow. These are tasty little cookies. So delicious and the perfect crumb. Yum, yum, yum!

Here is the recipe:
Adapted from this recipe

1/2 cup butter
1/3 cup Nutella
1/2 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 cup powdered sugar
1/2 tsp salt
3/4 cup semi-sweet chocolate chips

Cream the butter and nutella together in your mixer. Once they are throughly combined add the vanilla and mix.

With mixer in the off position add the flour, powdered sugar and salt. Mix slowly until all the dough comes together. It should be crumbly.

Stir chips in by hand. Get a piece of wax paper out and put the dough down in the middle. Roll into a log and twist the ends of the wax paper. Chill roll of dough in the fridge for several hours.

After the dough has chilled preheat the oven to 325 degrees. Line your cookie sheet with parchment paper. This will help your cookies to cook evenly and not brown around the edges. Unroll your dough from the wax paper and cut into 1/4-1/3 inch pieces. If your dough crumbles while cutting, like mine did, just push it back together on the cookie sheet.

Bake cookies for 12-14 minutes. The cookies are already brown and should not turn brown around the edges. Allow them to cool for 3-5 minutes on the cookie sheet and then transfer them to a cooling rack to completely cool.

These are so tasty you are going to want to gobble them all up.