Peanut Butter and Nutella ‘Thumbprint’ Cookies

If you’ve been following the blog for a while now you’ll know that both Mel and myself are big fans of Nutella, you’ll also be aware we both have a soft spot for peanut butter so these were always going to be winners. If you aren’t a Nutella fan you could swap it out for jam, the classic PB&J combo always works well.

Ingredients:
1⅓ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons smooth peanut butter
225 grams butter. softened
⅓ cup packed brown sugar
⅓ cup white sugar
1 large egg
1 teaspoon vanilla bean paste
¼ cup Nutella or Jam

Method:
Pre-heat oven to 180°C and line an oven tray with wax paper or a silicon mat.
Beat butter and peanut butter with a mixer on a medium to high speed until smooth.
Add sugars and beat until pale and fluffy.
Add egg and vanilla and beat until they are combined.
Stop mixer and sift in flour, baking powder, baking soda and salt.
Fold with a spatula before turning your mixer on and mixing on a low speed.
Use a tablespoon to remove dough from your mixing bowl, form it into balls and place on your lined tray 4-5cm apart.
Bake until cookies puff up, about 10 minutes, remove from the oven and use the bottom your round teaspoon measure (or similar) to make indentations in the centre of each cookie.
Return to the oven and bake until the edges are golden , 5-7 minutes.
Remove and let cool completely on wire racks before piping Nutella into the centre or spooning jam in.