Peanut Butter Thumbprint Cookies with Nutella

Ingredients

• 1 cup unsalted butter,, softened
• 1 1/2 cups creamy peanut butter
• 2/3 cup packed light brown sugar
• 2/3 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup Nutella

Steps

1. 1

   In a large bowl, use an electric mixer to beat butter, peanut butter, brown sugar, and 2/3 cup granulated sugar at medium-high speed until light and fluffy. This should take about 3 to 4 minutes.

2. 2

   Beat in eggs one at a time, stopping to scrape down sides of the bowl.

3. 3

   Beat in vanilla.

4. 4

   Whisk together flour, baking powder, baking soda, salt and nutmeg in a medium bowl.

5. 5

   Turn mixer on low and gradually add flour. Press plastic wrap down onto dough and refrigerate for at least 2 hours and up to 3 days.

6. 6

   Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

7. 7

   Use a 1 1/2-inch spring-loaded ice cream scoop to scoop dough. Roll each dough into a uniform ball.

8. 8

   Place remaining 2 tablespoons sugar in a bowl. Coat the balls in sugar. Place on baking sheets, 2 inches apart. Press thumb down in middle of each ball to make an indentation. Sprinkle a little more sugar on tops of cookies.

9. 9

   Bake for about 10 minutes or until just starting to turn light brown around the edges.

10. 10

    Let cool a few minutes and then press bown on the middle of the cookies to make indentation bigger. Fill indentations with Nutella.

Notes