by: Dan Pelosi (@grossypelosi)
Cook Time
10 minutes
Prep Time
30 minutes
Refrigeration Time
30 minutes
Yield
48 cookies
Total Time
10 minutes
Prep Time
30 minutes
Yield
48 cookies
summary
These are a fun twist on a classic holiday cookie! This Peanut Butter Nutella Blossoms recipe swaps out chocolate kisses for a swirl of ooey, gooey Nutella in the center. A sprinkle of sea salt on top makes these cookies your new holiday favorite!
ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup shortening or softened butter works
- ½ cup creamy peanut butter
- ½ cup dark brown sugar
- ½ cup granulated sugar, plus more for coating dough balls
- 1 egg
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 13-oz. jar Nutella
- Flaky sea salt
directions
- Preheat your oven to 375ºF.
- Sift together flour, teaspoon baking powder and salt in mixing bowl. Set aside.
- Add shortening, creamy peanut butter, dark brown sugar and sugar to the bowl of a stand mixer. Beat until smooth and creamy. Add egg, milk and vanilla extract and beat until combined.
- Add dry ingredients to the wet ingredients, and stir until combined. Form dough into 1-inch balls and roll in sugar until fully coated.
- Bake dough balls on parchment-lined baking sheets for 10 minutes.
- Remove from the oven and firmly press a small spoon (or your thumb, carefully) into the center of the cookie so that cracks form around the edge and an indentation is made for the Nutella.
- Let cookies cool, then spoon or pipe a teaspoon of Nutella into the indentation and spread, swirling in a circle. Sprinkle the top of the Nutella with sea salt and serve!
notes
Gluten-free all-purpose 1:1 flour can be used instead of all-purpose.
Any nut butter, sunflower butter or cookie butter can be used in this Nutella Blossoms recipe if peanut butter does not work for you.
