Tuesday, February 5, 2013

Nutella + Peanut Butter

Welcome to our little kitchen. In the beautiful city by the bay. Here's what you need to know about us, for now. I'm S & he's H. We are newlyweds. And we love food. Here's to embarking on a new adventure together, to share the love from our kitchen with you. We hope you enjoy!

It's our first blog post AND it's World Nutella Day. Coincidence? Fate? 

When I came across this recipe on Pinterest, it was straight to the kitchen I went. Apart from the insanely deliciously sounding combination in the name, I was even more inclined to try these because the recipe lacked flour. 

Make these, you won't be disappointed.

Peanut Butter Thumbprint Cookies with Nutella Filling
recipe courtesy of The Spiffy Cookie

2 dozen cookies

1 cup chunky peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla extract
1/4 cup nutella
Course sea salt, optional

Preheat oven to 350*F and lightly grease a cookie sheet (or line with parchment)
Mix peanut butter, sugars, egg, vanilla extract until combined. Scoop the mixture onto the prepared cookie sheet. I used two spoons to do so, but a small ice cream scoop would work just as well. These cookies won't spread much, so there is no need to space them more than 1/2 inch apart.
Bake for 10 minutes, or until cookies are slightly flattened and the shine has disappeared.
Remove from oven and let cool for a few minutes.
While the cookies are still warm, make an indentation in the middle of each one. I used a bottle cap to do so, it was the perfect size. Scoop nutella into each of the indentations. I used two spoons to do this, as well.
Sprinkle with sea salt, if desired.

*I halved the recipe, it yielded about 10 cookies.

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