NUTELLA STUFFED PEANUT BUTTER COOKIES

Ellen Bales

By
@Starwriter

I came across this delicious-sounding cookie recipe while reading about how peanuts grow.
Recipe & photo: handletheheat.com
03-07-16


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Serves:

Makes about 26 cookies

Prep:

15 Min

Cook:

1 Hr 25 Min

Method:

Bake

Ingredients

1/2 c
nutella
1-3/4 c
all purpose flour
1 tsp
baking soda
1/4 tsp
baking powder
1/4 tsp
fine salt
1-1/2 stick
unsalted butter, room temperature
1/2 c
granulated sugar
1/2 c
packed light brown sugar
3/4 c
creamy peanut butter
1 large
egg
1/2 tsp
vanilla extract

Directions Step-By-Step

1
Scoop out 26 1-tsp. sized scoops of Nutella onto a parchment lined baking sheet. Freeze until solid, about 1 hour.
2
Preheat the oven to 350ยบ and line large baking sheets with parchment paper.
3
In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
4
In a large bowl, use an electric mixer to beat the butter and sugars on medium-high speed until smooth, 1 to 2 minutes. Beat in the peanut butter until fully combined. Beat in the egg and then the vanilla. On low speed gradually add the flour mixture.
5
Drop 2-Tbsp. sized balls of dough onto the prepared baking sheets, spacing 2-inches apart. Using your hands, break each ball of dough into two pieces and place a teaspoon of frozen Nutella in between. Form the dough around the Nutella, making sure the edges are sealed. Using a large fork, slightly flatten the dough and make a criss-cross pattern with the tines.
6
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. Serve or store in an airtight container at room temperature for up to 4 days.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids