Nutella-Stuffed Peanut Butter Cookies

DAY 11

Star Tested It wouldn’t be a cookie compilation without a peanut-butter cookie. There’s nothing wrong with the easy three-ingredient cookie recipe on the Kraft label, but how about we step it up by creating a gooey Nutella filling? Adapted from Handle the Heat blog, these large cookies will satisfy any sweet tooth. Difficulty: 3 out of 5

Cookie tip: When making cookies with surprise centres (be it Nutella or jam), chill the filling beforehand so it doesn’t ooze into the dough and make a mess.

1 379 g jar of Nutella 1 cup (250 mL) room temperature unsalted butter 1 cup (250 mL) granulated sugar 1 cup (250 mL) packed brown sugar 1 cup (250 mL) creamy peanut butter 2 large eggs 2 tsp (10 mL) vanilla extract 1 tsp (5 mL) baking powder 2 tsp (10 mL) hot water 1/2 tsp (2 mL) salt 3 cups (750 mL) all-purpose flour

Place jar of Nutella in freezer. In a stand mixer with a paddle attachment on medium speed, cream butter, sugars and peanut butter until smooth and fluffy. Add eggs and vanilla. Continue to mix until smooth and fluffy.

In a small bowl, dissolve baking powder in hot water. Add mixture to batter. Add salt. Continue to mix until well-incorporated.

Reduce mixing speed to low. Add flour slowly and mix until just combined.

Scoop 2 tablespoon-sized dough balls on a lined baking sheet. Cover loosely with plastic wrap and refrigerate for 30 minutes.

Prepare two baking sheets lined with parchment paper or silicone baking mats.

Remove dough from fridge and flatten to about 1-cm thickness with back of flat spatula.

Remove Nutella from freezer. Scoop 1 teaspoon of chilled Nutella and place in centre of a flattened dough ball. Form dough around Nutella, creating a ball and sealing Nutella in centre. Flatten again with back of spatula to about 1-cm thickness using back of fork. Repeat with remaining dough.

Transfer cookies to baking sheet. Bake at 350 F (175 C) for 20 to 25 minutes or until the edges begin to turn golden-brown. Remove from oven and let rest for 5 minutes before transferring to wire rack to cool completely.

Store in an airtight container for up to a week or freeze for up to a month.

Makes about 20 cookies.