Peanut Butter Nutella Cups

Here's another yummy recipe. I love to put chocolate chips in my peanut butter cookies but these Peanut Butter Nutella Cups (from barbarabakes.com)  are amazing! The smooth, creamy, chocolatey Nutella is a wonderful contrast to the crunchy, chewy, peanut butter cookie cup. They will make your tummy say "Ahhhhh."

Peanut Butter Nutella Cups adapted from Martha Stewart

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup smooth peanut butter (we prefer to use Chunky)
Turbinado sugar (sugar in the raw), optional
Chopped peanuts, optional

Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended. Cover the dough with plastic wrap and transfer to the refrigerator. Chill until firm, about 1 hour. (We don’t usually chill the dough)

Heat the oven to 350 degrees. Form dough into 1 1/2 inch balls. Roll balls in turbinado sugar. Place each ball in a cup of a greased mini muffin tin. Bake 10 to 12 minutes until edges are browned and crackled, the centers will not be completely set. Remove the cookies from the oven and use the end of a thick-handled wooden spoon make a small, deep well in the center of each cookie and fill with your Nutella. Sprinkle chopped peanuts on top of Nutella. Transfer cookies to a rack to cool completely.

Tip: Don’t worry about smoothing the Nutella at first. After you’ve put Nutella in each cookie go back and spread it. It will have melted a bit and be much easier to spread.

From barbarabakes.com