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Do you ever have that moment where all of the sudden you NEED a spoonful of peanut butter or Nutella or you just might die?? Yeah, me too. Like, on the daily. To my shock and horror when I went to the pantry for a Nutella fix the other day, I discovered we were completely out. I was also almost completely out of sugar and flour. How on earth did I let this happen? I immediately ran to the store to fix this problem ASAP. And that’s when the idea for these cookies hit me and I’m so glad they did because let me tell you, these cookies are pretty awesome. I’m pretty obsessed with them, and I think you will be too once you make them.
Just like with my Chocolate-Stuffed Red Velvet Cupcakes, the Nutella is portioned out and frozen before being stuffed into balls of the peanut butter cookie dough to make sure the Nutella filling stays ooey and gooey and doesn’t just bake into the cookie. This means the Nutella filling tastes and feels EXACTLY like Nutella out of the jar to satisfy your craving. Nutella Stuffed Peanut Butter Cookies for the win!
- 1/2 cup Nutella
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1/2 teaspoon vanilla
- Scoop out 26 1-teaspoon sized scoops of Nutella onto a parchment lined baking sheet. Freeze until solid, about 1 hour.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
- 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.
- Drop 2-tablespoon 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.
- 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.