peanut butter cookies stuffed with Nutella
Cuisine: American
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Ingredients
  • ⅓ cup + 2 teaspoons (85g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • ¼ cup (55g) brown sugar
  • ¼ cup + 2 tablespoons (100g) creamy peanut butter
  • ¼ teaspoon vanilla extract
  • 1 egg
  • ¾ cup + 2 tablespoons (110g) all-purpose flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon baking powder
  • 7 tablespoons Nutella
Instructions
  1. Prepare the batter by mixing the butter, granulated sugar and brown sugar in a large mixing bowl. Mix well until creamy and well combined. Add the peanut butter to the mixture and continue mixing until smooth. Add the vanilla and egg and slightly mix together.
  2. In a small bowl, sift the flour, baking soda and baking powder. Mix the ingredients until well combined and add, in batches, to the large mixing bowl, mixing well with a spatula after each addition. If you’re like me, taste the batter and adjust with more peanut butter for a nuttier taste.
  3. Take 1-2 tablespoons of peanut butter cookie batter, roll it in a ball and flatten it to form a circle. Add ½ tablespoon of Nutella at the center of each cookie circle and roll it up nicely again in the shape of a ball. Don’t worry if any Nutella oozes from the cookie dough—it will only contribute to a fantastic cookie design.
  4. Line a cookie sheet with parchment paper and place all the cookie dough balls. Refrigerate for 20 minutes.
  5. Meanwhile, preheat your oven to 175°C/350°F.
  6. Bake the cookies for 10 minutes, then remove from the oven and press each cookie down slightly with a fork. Return the cookies to the oven for another 1-2 minutes. Remove from oven and let cool before moving to a wire rack.
Notes
Slightly adapted from The Tough Cookie
Recipe by Savormania at http://www.savormania.com/peanut-butter-cookies-stuffed-with-nutella/