Salted Nutella and Peanut Butter Sandwich Cookies

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Nutella
  • 1/2 cup Peanut butter

• Baking & Spices

  • 188 g 1 1/2 cups all-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1 tsp Cornstarch
  • 1/2 cup Granulated sugar
  • 1 Granulated sugar
  • 1 Sea salt, coarse
  • 1/2 tsp Vanilla

• Dairy

  • 1 2 cup butter {113g

Found on sweetpeasandsaffron.com

Description

Ingredients

• ½ cup butter {113g; unsalted; at room temperature}
• ½ cup peanut butter {at room temperature, or 20 seconds in the microwave}
• ½ cup granulated sugar {100g}
• ½ cup packed brown sugar {110g}
• 1 egg
• ½ tsp vanilla
• 1½ cups all purpose flour {188g; or fluffed, spooned and leveled}
• 1 tsp cornstarch
• ½ tsp baking powder
• ½ tsp baking soda
• granulated sugar {for rolling}
• coarse sea salt {for sprinkling}
• 1 cup Nutella

Directions

• In a large bowl, beat butter and peanut butter until well combined. Add sugar and beat until light and fluffy. Mix in egg and vanilla.
• In a separate small bowl, combine flour, cornstarch, baking powder and baking soda. Mix into wet ingredients.
• Scrape down from sides of bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
• Pre-heat oven to 375 F. Line cookie sheets with silicone baking mats or parchment paper.
• Roll dough into 1 tbsp sized balls, roll in the granulated sugar to coat. Place on baking mat and press down slightly with a fork. Sprinkle with sea salt.
• Bake for 7-9 minutes until bottoms are golden brown. Cookies will look under-baked when removed from the oven but will set up on baking sheet. Cool for 5 minutes, transfer to a wire rack to cool completely.
• Spread 2 or so tsp of Nutella on the bottom of one cookie. Top with another cookie. Smoosh. Eat.