So….I’ve had this jar of Nutella lying around ever since Target had a grocery-only coupon in the newspaper a few weeks back. I can’t pass up a $10 off of $50 coupon and, since this Nutella cost less than $10, in my mind I got it for free. That’s totally reasonable grocery math, right?
This is an adaptation of a cookie my mom’s made for the past decade at least. Hers are a peanut butter cookie that have little miniature Snickers bars stuffed into the center. They’re divine. Cookie + candy all wrapped into one. But, today? Today, we stuff these little gems with chocolate hazelnut spread.
These are a little bit messy to assemble. But, the mess is worth it. And, once you get a little process down, it actually goes pretty quickly. The colder the dough and the Nutella are, the easier these are to put together. So, I recommend throwing the Nutella into the refrigerator for the entire 3 hours the dough needs to chill.
You can go about the stuffing of these cookies however you think it’s easiest. I started off by making an indentation in the dough, filling it with Nutella, and wrapping the dough around so it was completely covered. What ended up working best for me, though, was the method I have in the recipe below. I scooped the dough, divided that portion into two, dolloped some Nutella on top of one half, covered the Nutella with the other half of dough, and then rolled the whole thing into a ball.
The goal is just to get the Nutella hidden on the inside any way you can. But, don’t stress if some ends up peeking out. If it’s just a little bit, it won’t run out onto the sheet when you’re baking the cookies, and I actually prefer when they look a little marbled on top. It’s a little hint of the deliciousness hiding out inside.
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs
- 2 tsp. pure vanilla extract
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 3 ½ cups all-purpose flour
- ¾ cup refrigerated Nutella
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Using an electric mixer on medium speed, cream together the butter, peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy and pale in color, about 2-3 minutes.
- Add the eggs, one at a time, and mix until thoroughly incorporated. Mix in the vanilla.
- With the mixer on slow speed, add the baking soda and salt. Then, add the flour slowly until it’s just mixed in.
- Cover and chill the dough for 3 hours.
- Using a small (1 ¼”) cookie scoop, portion out approximately 1 T. of dough. Divide that portion in half, dollop ½ tsp. Nutella on one half, cover the Nutella with the other half of the dough, roll the dough into a ball, and place it on the cookie sheet.
- Bake for 10-12 minutes. Cool completely and store in an air-tight container.
Adapted from Alberta Balog via “old”-school Post-Gazette.