Stop. Okay, read this, then stop, and go make these. I think I have eaten these for at least three meals. They melt in you mouth and are just so good. They remind me a little of peanut butter blossoms/ aka hershey kiss cookies, but are better. The nutella is soft and just melts in you mouth. The best part of being the head baker is I got to lick the spoon when I was done.
I saw these on pinterest and was sold. Had to make them ASAP! Even my husband, who is not a huge fan of the peanut butter/dessert combo, is hoarding these.
I will definitely be making these again. Maybe a whole batch, for me alone to hoard.
PEANUT BUTTER NUTELLA COOKIE CUPS
recipe from: http://barbarabakes.com
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup peanut butter (I used smooth, but chunky would be fine)
- Turbinado sugar (sugar in the raw), optional
- 1/2 cup Nutella
- Chopped peanuts, optional
Preheat oven to 350. In a small bowl, whisk together the dry ingredients. Working with paddle attachment in electric mixer, cream the butter and sugar. Add the egg and vanilla and beat until combined. Add the peanut butter and beat on low until combined. Add the dry ingredients and beat until flour disappears, scraping down the sides of the bowl.
Form dough into 1 1/2 inch balls and roll in turbinado sugar (or granulated in a pinch). Place each ball in a cup of a greased mini muffin tin. Bake 10 to 12 minutes,the centers may not be completely set. Remove the cookies from the oven and using the end of a thick-handled wooden spoon make a small, deep well in the center of each cookie and fill with Nutella. Be generous. Sprinkle chopped peanuts on top of Nutella. Carefully transfer cookies to a rack to cool completely.
Tip: Don’t worry about smoothing the Nutella at first. After you’ve put Nutella in each cookie go back and spread it. It will have melted a bit and be much easier to spread.