Peanut Butter Nutella Cookies
Peanut Butter Nutella cookies recipe Easy thumbprint cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup Nutella
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the peanut butter, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Spoon or pipe a small amount of Nutella into the center of each cookie.