Happy Birthday Hollie! Today's post features peanut butter cookies with Nutella frosting/filling. These delectable little cups are for Hollie's belated birthday present. Hopefully we make it through the day with out eating every single one!
Recipe yields 24 cookie cups
1 1/2 cup all-purpose flour
1/4 tsp kosher salt
1 tsp baking soda
1 stick unsalted butter, room temp
1 cup light brown sugar
1 large egg
1/2 tsp vanilla extract
1 cup chunky peanut butter (you can use smooth, but the peanuts add a nice crunch to the cookie!)
1/2 cup Nutella
Preheat the oven to 350 degrees. Sift together flour, salt and baking soda into a medium bowl. Set aside. In a large mixing bowl or the bowl of a stand mixer, combine butter and brown sugar. Whisk until butter is light and fluffy.
Add egg and vanilla extract to butter mixture. Beat until well incorporated.
Add peanut butter and continue to mix until all ingredients are well combined.
Slowly incorporate the dry mixture into the wet ingredients. Mix until flour is just incorporated. Do not over mix!
Using a small ice cream scoop (or your hands) scoop balls of batter into the cups of a greased mini muffin tin. Bake for 10-12 minutes or until the edges start to brown and crack.
Remove from oven and using the handle of spoon, create a well in the center of each cookie cup. The inside will be super soft so be careful not to break the cookie cup when doing this.
Drop small spoonfulls of Nutella into each well. Helpful Hint: The Nutella is really sticky so I used two spoons. I scooped it up with one spoon and used the other spoon to push the Nutella into the well. This method worked out pretty good for me.
Remove cookie cups from muffin tin and let cool on a cooling rack for 5-10 minutes before eating. Cooling allows the cookie to set so it doesn't crumble. Serve with a large glass of milk and enjoy!