Peanut Butter Nutella Cookies Recipe
This delicious thumbprint cookie recipe combines the chocolate hazelnut flavor of nutella along with creamy peanut butter. It's so good!
Servings: 24 cookies
Calories: 154kcal
Ingredients
- 1 1/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup peanut butter – smooth is best
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup Nutella
Instructions
- Heat oven to 350 degrees.
- Blend together flour, baking soda and powder and salt and set aside.
- Beat butter and peanut butter with an electric mixer until smooth.
- Add sugars and beat until fluffy.
- Blend in egg and vanilla.
- Add in the flour mixture and stir until combined.
- Place additional white sugar in a small bowl.
- Form balls using 1 Tablespoon of dough for each cookie.
- Roll the balls in the sugar and then place on about 2 inches apart.
- Use the handle of a wooden spoon to press a hole into the top of each cookie.
- Bake for appx 12 minutes or until puffed up and edges are just beginning to brown.
- Remove cookies.
- If the dents have “closed up” too much, re-dent them again. (I used the back of a 1/4 tsp measuring spoon and it was perfect.)
- Allow to cool completely on wire racks.
- Put about 1/2 tsp of Nutella in the dent on each cookie.
Nutrition
Serving: 1Cookie | Calories: 154kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 159mg | Fiber: 1g | Sugar: 8g