Peanut Butter Nutella Cookies
Nutella peanut butter cookies are a delicious and easy treat to make! The creamy chocolate hazelnut spread tastes delicious with the chewy peanut butter cookie.
Ingredients
- 1 ¾ cup (218 g) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ½ cup (120 g) no-stir creamy peanut butter
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup Nutella
Instructions
- In a bowl, whisk together flour, salt, and baking soda. Set aside.
- With a stand mixer fitted with a paddle attachment, combine sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy. Scraping down sides when necessary. Add egg and vanilla. Continue beating until mixed. Then add the flour mixture and mix just until combined.
- Line baking sheet with parchment paper, set aside. Scoop a full tablespoon of dough and roll into 1 inch balls. Place balls 1 1/2 inches apart.
- Place cookie sheet in the refrigerator for 30 minutes.
- Preheat oven to 375º F.
- Bake for 10 to 12 minutes then remove from oven and immediately press with the back of a spoon for the thumbprint. Cookies will crack when you press—this means you did it right! Place on wire rack and let cool.
- Transfer Nutella to a piping bag fitted with a tip. Fill thumbprints with Nutella. Alternatively, you can spoon the Nutella in to the thumbprint.
Notes
Store cookies in an airtight container for up to 5 days.
Big batch: This recipe doubles and triples easily.
Freeze dough for up to three months.
Serving: 1cookie, Calories: 174kcal, Carbohydrates: 21g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 88mg, Potassium: 87mg, Fiber: 1g, Sugar: 14g, Vitamin A: 110IU, Calcium: 20mg, Iron: 1mg