Wednesday, October 5, 2011
I've tried lots of combinations with Nutella: Nutella and toast, Nutella and ice cream, Nutella and bananas, Nutella and a spoon. Somehow it had never occurred to me to eat peanut and Nutella together. Ohhhhh was I missing out! These cookies take your regular peanut butter chocolate thumbprint cookies to an entirely new, better level. They melt in your mouth and are just the right level of richness. Another bonus is that they are gluten free!
Nutella Peanut Butter Thumbprint Cookies
Makes about 20 cookies
1 cup creamy peanut butter
1 cup sugar
1 large egg, beaten
1 teaspoon baking soda
9 teaspoons Nutella
Preheat oven to 350 degrees. Into your stand mixer add sugar, peanut butter, egg, and baking soda. Mix until completely combined. Measure approximately 1 teaspoon of dough and roll into a ball. Place onto cookie sheet and gently press dough ball down using the palm of your hand. *Your hand will get very greasy, but that's part of the fun, right?!
Space approximately 1 inch apart. Bake 8 to 10 minutes. Using a teaspoon, make gently make an indention in the middle of each cookie.
Fill with a dollop of Nutella (this will get messy too). Return tray of cookies with Nutella to the oven and bake an additional 2-4 minutes until golden. Transfer to cooling rack and allow to cool before enjoying with a big glass of milk (you will need it).