I've already established my deep affection for the combination of peanut butter and chocolate, and nowhere is it more delicious than in the Nutella Mud Puddle cookies I made for the Mud Pie Bakery party.
To come up with this cookie, I combined classic technique for making jam thumbprint cookies with my favorite, tried-and-true peanut butter cookie recipe.
Peanut Butter Nutella Thumbprint Cookies
- one batch classic peanut butter cookie dough
- a spoon or melon-baller/cookie scoop
- Nutella chocolate hazelnut spread
- disposable pastry bag (I like KopyKake brand) or ziplock bag
Start by mixing up a batch of peanut butter cookie dough. Nothing beats the winner of the Peanut Butter Cookie edition of The Hungry Games! Roll balls of the dough in sugar, just as you would to make standard peanut butter cookies.
But instead of pressing them down into that distinctive criss-cross pattern with a fork, bake at 375 degrees Fahrenheit in this ball shape for 8 minutes (two fewer minutes than you'd usually bake them).
After 8 minutes, pull the pan out of the oven, and, moving quickly, create indentations in the center of the cookie, using the back side of a spoon, or the same cookie scoop you used to form the balls of dough. Put the cookies back in the oven for the remaining two minutes of baking.
The easiest way to add the Nutella to the centers of the cookies was by piping it in with a disposable pastry bag. I always have these bags on hand, but if you don't, you could easily just put the Nutella in a small ziplock bag and snip off the corner. It'll work exactly the same way.
When the cookies are fully baked, remove from the oven to cool and fill the depressions with utterly delicious Nutella. Nutella is always yummy, but combining it with really fabulous peanut butter cookies...heaven!