Nutella Stuffed Peanut Butter Cookies {Gluten Free}

If you have about 45 minutes to spend in the kitchen, Nutella Stuffed Peanut Butter Cookies {Gluten Free} might be an excellent gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This dessert has 135 calories, 3g of protein, and 7g of fat per serving. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. Head to the store and pick up baking soda, egg, vanillan extract, and a few other things to make it today. Several people made this recipe, and 640 would say it hit the spot. It is brought to you by The Corner Kitchen. Overall, this recipe earns a not so outstanding spoonacular score of 30%. If you like this recipe, take a look at these similar recipes: Salted Nutella Peanut Butter Thumbprint Cookies {naturally gluten free}, Nutella Stuffed Oatmeal Cookies (Gluten Free), and Nutella-Stuffed Peanut Butter Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F.In a medium bowl, combine peanut butter, brown sugar, egg, baking soda and vanilla. Mix together until completely combined and no lumps remain.This is where it gets a little messy. It helps to keep a paper towel handy. Spoon out about 1 1/2 tablespoons of dough, and roll in your palm to form a ball. Then, use your fingers to flatten out the dough into a circle. Spoon 1 teaspoon of chilled Nutella into the center of the flattened dough. Fold the edges of the dough around the Nutella, carefully forming the dough back into a ball. Make sure no Nutella is spilling out of the dough.Place on a parchment lined baking sheet, about 2 inches apart. Bake for 12 minutes, until cookies are golden on top. Remove from the oven. Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.

 

Step by step:

1. Preheat oven to 350 degrees F.In a medium bowl, combine peanut butter, brown sugar, egg, baking soda and vanilla.

2. Mix together until completely combined and no lumps remain.This is where it gets a little messy. It helps to keep a paper towel handy. Spoon out about 1 1/2 tablespoons of dough, and roll in your palm to form a ball. Then, use your fingers to flatten out the dough into a circle. Spoon 1 teaspoon of chilled Nutella into the center of the flattened dough. Fold the edges of the dough around the Nutella, carefully forming the dough back into a ball. Make sure no Nutella is spilling out of the dough.

3. Place on a parchment lined baking sheet, about 2 inches apart.

4. Bake for 12 minutes, until cookies are golden on top.

5. Remove from the oven. Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.

Nutrition Information:

covered percent of daily need