Nutella and peanut butter continue to take the food world by storm. The mixture of sweet chocolate and hazelnuts with salty peanut butter can satisfy any sweet tooth, and recipes have been accumulating on mass to combine these two popular spreads. This easy recipe for Nutella and peanut butter stuffed sugar cookies combines the two into one delectable treat.
Prep Time: 20 minutes Bake Time: 9-13 minutes Makes: Approximately one dozen cookies.
• 1/4 tsp Nutella (per cookie)
• 1/4 tsp peanut butter (per cookie)
• Betty Crocker Sugar Cookie Mix (personal favorite, but able to use any sugar cookie mix)
• 1 stick salted butter (room temperature)
• 1 whole egg
• 1 medium sized bowl
• 1 fork (to mix the cookie dough)
• Parchment paper
• 1 medium size plate
• 1 tbsp & ¼ tsp measuring spoons
• Cookie pan (dark or nonstick if available)
1. Measure out Nutella and peanut butter: Place ¼ tsp of each onto parchment paper on top of medium sized plate. (1 dollop of each per cookie)
a. Repeat as necessary.
2. Freeze Nutella and peanut butter for about 15-20 minutes.
3. Preheat the oven according to the recipe instructions (350 degrees for a dark or nonstick pan according to Betty Crocker).
4. While they freeze, begin to make the cookie dough according to the package or recipe instructions. Mix with a fork to ensure correct texture.
5. Scoop cookie dough into 1 tbsp balls onto a new sheet of parchment paper.
a. 2 balls to make one cookie (they will create the top and bottom of the cookie)
6. When the Nutella and peanut butter are finished freezing, take them out.
7. Take one ball of cookie dough, and push your thumb into the center to create a little dip, or bowl shape. Take one dollop of Nutella and put it in the cookie “bowl.” Do the same with one dollop of peanut butter, putting it on top of the Nutella. Place another cookie dough ball on top of this “bowl” and seal the edges. Continue until you have used all the cookie dough or Nutella/peanut butter dollops.
8. Put sealed cookies onto dark or nonstick cookie sheet. Keep cookies 1” apart on the cookie sheet. (If you do not have a dark/nonstick cookie sheet, remember to grease it and follow proper baking instructions).
9. Bake for 9-13 minutes (depending on the oven) until the outside of the cookie is a golden brown.
10. Allow to cool for two minutes.
11. Serve and enjoy.
A special thanks to Rachel Hart for the recipe.