Salted Peanut Butter & Nutella Sandwich Cookies



Ingredients
Cookies
  • ½ cup butter {113g; unsalted; at room temperature}
  • ½ cup peanut butter {at room temperature, or 20 seconds in the microwave}
  • ½ cup granulated sugar {100g}
  • ½ cup packed brown sugar {110g}
  • 1 egg
  • ½ tsp vanilla
  • 1½ cups all purpose flour {188g; or fluffed, spooned and leveled}
  • 1 tsp cornstarch
  • ½ tsp baking powder
  • ½ tsp baking soda
  • granulated sugar {for rolling}
  • coarse sea salt {for sprinkling}
  • Assembly
  • 1 cup Nutella



Instructions
Cookies
  • In a large bowl, beat butter and peanut butter until well combined. Add sugar and beat until light and fluffy. Mix in egg and vanilla.
  • In a separate small bowl, combine flour, cornstarch, baking powder and baking soda. Mix into wet ingredients.
  • Scrape down from sides of bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
  • Pre-heat oven to 375 F. Line cookie sheets with silicone baking mats or parchment paper.
  • Roll dough into 1 tbsp sized balls, roll in the granulated sugar to coat. Place on baking mat and press down slightly with a fork. Sprinkle with sea salt.
  • Bake for 7-9 minutes until bottoms are golden brown. Cookies will look under-baked when removed from the oven but will set up on baking sheet. Cool for 5 minutes, transfer to a wire rack to cool completely.
  • Assembly
  • Spread 2 or so tsp of Nutella on the bottom of one cookie. Top with another cookie. Smoosh. Eat.

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