Here it is...the inverse version of my Peanut Butter-Stuffed Nutella Cookies. Aren't twofers grand? And aren't stuffed cookies even grander?
I have to admit I'm really happy with these cookies. The Nutella/peanut butter flavor combo is delicious.
I've said it once, and I'll say it again. The secret to a perfectly peanutty peanut butter cookie is as simple as 1, 2, 3:
1. Use ground-up Peanut Butter Cap’n Crunch, a trick I learned from Cook’s Country magazine.
2. Use only a 1/2 cup of really flavorful peanut butter. I prefer honey-roasted varieties and definitely smooth over chunky. If you've got that chalky health food peanut butter--you know, the kind that separates into solids and oil--do yourself a favor and buy some Peter Pan or Skippy or something.
3. Use peanut butter chips to pump up the flavor.
The stuffing process can get a little messy if your materials aren't chilly, so make sure you stick the Nutella in the fridge to firm up before you start stuffing the dough balls. Also make sure to let the cookie dough itself firm up in the fridge for a bit.
Makes 2 1/2 dozen cookies. (To see this recipe in process, check out Picturing Nutella-Stuffed Peanut Butter Cookies.)
|1/2 cup Nutella|
1 stick butter
1 cup light brown sugar
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
|1 1/4 cups oatmeal|
1 cup finely ground Peanut Butter Cap'n Crunch
1 cup peanut butter chips
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
- Put the Nutella filling in the refrigerator until step 8.
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Place the dough in the fridge for 30-35 minutes to firm up.
- Shape dough into balls—about 2 tablespoons each.
- Remove the filling mixture from the freezer and stuff each dough ball with 1 teaspoon of the mixture. Put the stuffed dough balls in the fridge for 5 minutes to firm up.
- Place chilled dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until the edges of the cookies are firm. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.