Introduction: How to Make Nutella Stuffed Peanut Butter Cookies
Second Prize in the
Baking Contest 2016
Ladies and gentleman, may I proudly present… the Nutella Stuffed Peanut Butter Cookie! * Cheers, clapping & general applause fills the room. *
I know right?! You usually look at this type of recipe and think, yeah, this is far too faffy! When in actual fact, it’s nowhere near as complicated or fiddly as you think. So, without further ado, here is what you will need to make approx 20 – 25 cookies.
- 250g Nutella
- 220g Plain Flour1
- tsp Bicarbonate of Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 180g Unsalted Butter, Room Temp
- 100g Golden Caster Sugar
- 90g Soft Light Brown Sugar
- 190g Smooth Peanut Butter
- 1 Large Egg, Beaten
- 1/2 tsp Vanilla Extract
Step 1: Advance Prep!
A little prep first. Line a baking sheet with baking paper. Then take the Nutella, spoon out 25 x 1 tsp sized blobs onto it and pop into the freezer for at least an hour until solid. (Overnight is fine if you want to plan ahead.)
Step 2: Making the Cookie Dough
Preheat your oven to 180°C/Fan 170°C & line a large baking tray with a silicone baking mat or baking paper.
Sift together the flour, bicarbonate of soda, baking powder & salt and set to one side. In a stand mixer or a large bowl with an electric hand whisk, beat together the butter & sugars until light and fluffy.
Step 3: Making the Cookie Dough
Add in the peanut butter and beat again until nice & smooth.
Step 4: Making the Cookie Dough
Add in the egg and the vanilla and mix until smooth again.
Step 5: Making the Cookie Dough
In thirds, add in the flour mixture and beat until no more flour is visible.
Step 6: The Not So Fiddly Bit
Take the Nutella out the freezer. Spoon out 2 tbsp of the cookie dough and flatten slightly in your palm. Place a Nutella blob in the middle and wrap the dough around it. Make sure the Nutella is completely covered to avoid any leakages. Place spaced apart on the prepared baking sheet.
Press them down a little then take a fork and criss cross the prongs gently into the top to make a pattern. Repeat until the baking tray is filled (but not over crowded.) You will need to cook in batches so pop the Nutella blobs back into the freezer in-between each batch.
Step 7: The Bake
Bake in the preheated oven for 12 minutes, turning half way to ensure an even bake.
Leave to cool on the tray for a few minutes until firm enough to transfer to a wire rack to cool completely.
Rinse and repeat until you have used up all the dough
Step 8: Marvel at Your Creation!
These will keep for 3-4 days in an airtight container at room temperature. (Not that they will last that long!)
Just look at them! Aren’t they beautiful?! As I said before, they are way easier to make than first expected. The dough is not as sticky as you think either, so moulding it around the frozen Nutella is actually really easy and not very messy at all! A huge win in my household that's for sure.
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