Nutella stuffed Peanut butter

What is better than Peanut butter cookies? NUTELLA STUFFED PEANUT BUTTER COOKIES! If your mouth watered, Below you can make your endless batch of them!

Ingredients

  • 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
  1. 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.

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