Nutella Stuffed Peanut Butter Cookies
- Ashley Elizabeth
- Nov 3, 2017
- 3 min read
Hey guys! This week i'm sharing with you a not so sinfull ooey gooey cookie recipe. Contrary to the title and picture, this recipe is surprisingly low in sugar and flour. So let's say it's about 50% healthy! This will make all of us feel better about eating these. The great thing about this recipe is you can customize it however you may like. It's very versatile as far as add ins go. You COULD leave out the Nutella center, sprinkles and all that jazz, if it was reallllly necessary. But let's be honest you were not searching for a healthy cookie when you saw this headline! I like the idea of using up things you already have on hand, like bits and pieces of chocolates and sprinkles left over. You could easily chop up leftover halloween candy and add it on top as well. As you can see i have used a JIFF brand hazelnut cheesecake spread (Aka Nutella) Why? Well frankly because i kept eating spoon fulls of it at night, so therefore had to get rid of it ! Good thing i bought this treat for my boyfriend so i could eat it......that's how love goes right?
This recipe will make 12 "normal" sized cookies, or 6 full figured cookies......cause who wants to be eating a normal, flat cookie anymore? You can easily double it for parties or to show off your skills at the office.
So let's get started
*Preheat your oven to 350 F
You will need:
~1 small jar of hazelnut spread (any kind)
~1/4 cup melted butter
~3 tablespoons brown sugar
~3 tablespoons honey
~1 egg
~1/2 cup peanut butter
~1 package instant oatmeal
~1 Teaspoon baking powder
~1 Teaspoon baking soda
~1/2 cup all purpose flour
~pinch of salt
(in my recipe i added in 1/4 cup shredded coconut)
Optional add ins or ons: Chocolate chips, smarties, sprinkles, leftover chocolate, nuts, raisins.
Instructions
1. Get a cookie sheet, or any flat surface such as foil folded in half, that will fit into your freezer.
2. Scoop out 12 tablespoons of hazelnut spread onto your cookie sheet, about an inch apart so they don't stick together.
3. Put the hazelnut spread dollops into the freezer, while you are making the cookie dough.
4. In a stand mixer with paddle attachment, or just a regular bowl (the old school way) Add, the melted butter, brown sugar, honey and egg. Give it a good mix on medium speed till its all incorporated. Next add in the oatmeal, peanut butter, baking powder and baking soda. Again, give it a good mix till incorporated. Now add in the flour and mix on low until a dough forms.
5. Check your hazelnut spread and make sure it has hardened. leave it there until needed. Roll dough into 12 balls(normal size) or 6 larger balls( your own preference) and place on a cookie sheet about 2 inches apart.
6. Take your frozen hazelnut spread out of the freezer. Insert the frozen Nutella into each cookie dough ball(use 2 frozen dollops if making larger cookies) and form the dough around it. nothing has to be perfect here, as long a the Nutella is covered with dough. Press them down a bit on the cookie sheet, till its flattened a bit, they so puff up.
7. Bake at 350F
~8 minutes for normal sized
~12 minutes for larger sized
*If they still feel mushy or soft, that's OK take them out, they will firm up as they cool.
Enjoy these warm or cool.
