Nutella Stuffed Peanut Butter Cookies

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Nutella
  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on lifemadesweeter.com

Description

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter (I used Jif)
• 1 1/2 cups all-purpose flour (spoon & sweep method)
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup Nutella

Directions

• Scoop out roughly fifteen 1/3 - 1/2 teaspoon sized scoops of Nutella onto a parchment lined baking sheet. Place baking sheet in freezer for about 1 hour.
• In a large bowl, whisk together the flour, baking soda, baking powder, and salt together. Set aside.
• Using a stand mixer or hand mixer, cream the butter and sugars together on medium speed for about 5 minutes - or until creamy and smooth.
• Add the vanilla, then the egg and mix well until incorporated, scraping down the sides and bottom of the bowl as needed. Add the peanut butter and mix well until combined.
• Add the dry ingredients and mix until dough comes together and is slightly sticky and soft.
• Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
• Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
• Make 1 1/2 tablespoon sized balls using your hands and flatten. Add 1/3 but no more than 1/2 teaspoon of the frozen Nutella in the center, place another 1 1/2 tablespoons cookie dough ball on top, pinch sides and form a ball, sealing in the edges.
• Using a large fork, slightly flatten the dough and make a criss-cross pattern with the tines.
• Bake in preheated oven for 11 - 12 minutes, or until slightly browned.
• Remove from the oven and allow to cool on baking sheet for 10 minutes. Transfer to wire rack to cool completely.