Here's the recipe for my Nutella-Stuffed Peanut Butter Cookies in process.
Measure the Nutella and then place in the fridge to firm up.
Cream the creamables: butter, light brown sugar, white sugar, and peanut butter.
Combine the wet ingredients: an egg, vanilla, and milk
Add the wet ingredients to the combined creamables. Mix.
Combine the dry ingredients. Be sure to grind the Cap'n Crunch cereal before you measure it. Add to the combined wet ingredients and creamables. Mix.
Refrigerate the dough. Then scoop and split the dough balls in half.
Stuff the cookies. Drop a teaspoon of the chilled Nutella on one of the disks. Put the disks back together and roll to reform the dough balls. Refrigerate the stuffed dough balls for a few minutes.
Bake and enjoy! NB: You might want to hide a few of these...they go really quickly.