Peanut Butter Nutella Stuffed Cookies (makes 18-20)
1/2 cup Butter, room temp
1/2 cup Sugar
1/2 cup Brown Sugar
1 egg
1 tsp Vanilla
1/2 cup Peanut Butter
1 1/2 cup Flour
1/2 tsp Baking Soda
1 tsp Salt
For the Filling:
1/4 cup Peanut Butter
1/4 cup Nutella
1/2 tsp Salt
1 Tbsp Cocoa
3 Tbsp Sugar
3 Tbsp Powdered Sugar
For the Topping:
1/4 cup Peanuts (run through the food processor)
1/4 cup Sugar
1/2 tsp Cinnamon
1/2 tsp Salt

1/2 cup Butter, room temp 1/2 cup Sugar 1/2 cup Brown Sugar 1 egg 1 tsp Vanilla 1/2 cup Peanut Butter 1 1/2 cup Flour 1/2 tsp Baking Soda 1 tsp Salt 1/4 cup Peanut Butter 1/4 cup Nutella 1/2 tsp Salt 1 Tbsp Cocoa 3 Tbsp Sugar 3 Tbsp Powdered Sugar 1/4 cup Peanuts (run through the food processor) 1/4 cup Sugar 1/2 tsp Cinnamon 1/2 tsp Salt

Cream the butter and sugars together, and then add the egg and mix. Stir in vanilla and peanut butter, when incorporated, add flour and salt. Refrigerate for an hour or so while you make the filling and topping.

For the filling, combine all ingredients and mix until creamy. You should be able to roll little balls of the filling in your hands. If it’s too sticky, add some more powdered sugar. Grind the topping ingredients together and place in a shallow bowl.

Preheat to 375. When the cookie dough is chilled enough, take 1 Tbsp of dough and roll into a flat disc. If the dough is way too sticky, ad a little more flour. Place a ball of filling in the middle, and another 1 Tbsp disc of dough on top. Roll between hands to form one big ball. Roll this in the topping, then place onto a cookie sheet lined with parchment paper. Press with your fingers to flatten slightly. Repeat! Bake at 375 for 8-12 minutes. Remove and let cool on the cookie sheet before transfering to a cooling rack.