For this week's recipe, I was determined to move away from the delicate and do something bold and flavorful, so--of course--I decided to do a stuffed cookie. Because what's bolder than two flavors in one bite?
Peanut butter and Nutella seemed like a natural partnership. (Boy oh boy was I right!) And, perhaps best of all, I could get two super-tasty recipes out of one concept: 1) peanut butter inside Nutella and 2) Nutella inside peanut butter.
Now I'm going to be lazy and quote from my own Nutella-Stuffed Chocolate and Hazelnut Cookies recipe: "If you're like me and love cookies with a chewy interior and a crunchy exterior, this one is for you. It's a brownie. It's a cookie. It's a brownie-like cookie. It's a cookie-like brownie. Whatever you call it, it's certifiably yummy."
Make sure you stick the filling mixture in the freezer 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. This dough is moist so that you get a moist cookie at the end. But if you've got hot hands or a really warm kitchen, the stuffing process can get a little sticky.
Makes 2 1/2 dozen cookies. (To see this recipe in process, check out Picturing Peanut Butter-Stuffed Nutella Cookies.)
|1/2 cup peanut butter|
2 1/4 teaspoons confectioner's sugar
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1 stick butter
1 cup dark brown sugar
1/2 cup Nutella
1 tablespoon vanilla
3 teaspoons milk
1/2 teaspoon almond extract
|2 cups finely ground oatmeal|
1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
- Add all the filling ingredients to a small bowl and mix with a spatula until well blended. Let the mixture cool and solidify in the freezer 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.