Gluten Free Peanut Butter & Nutella Thumbprint Cookies recipes - Cookies and bars

Author: Harriet Tagliarini  

Peanut Butter Chocolate Thumbprint Cookies filled with a creamy chocolate center just like the beloved Peanut Butter Blossoms but better! What's better than a peanut butter cookie with Nutella® on top?!

Peanut Butter Nutella Cookies

Easy Nutella swirl peanut butter cookies made with no flour.
Provided by: www.DessertForTwo.com
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 4

Ingredients:

• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1 large egg white (no yolk!)
• 2 tablespoons Nutella

Nutrition:

• Calories: 228 calories
• Carbohydrate: 25 grams carbohydrates
• Cholesterol: 31 milligrams cholesterol
• Fat: 13 grams fat
• Fiber: 1 grams fiber
• Protein: 6 grams protein
• Saturated Fat: 4 grams saturated fat
• Serving Size: 1 serving
• Sodium: 116 grams sodium
• Sugar: 21 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 7 grams unsaturated fat

How to cook:

1. 1. Preheat the oven to 350, and have a baking sheet ready. No need to line it or spray it.
2. 2. In a small bowl, stir together the peanut butter, sugar and egg white. Stir very well until homogenous.
3. 3. Stir in 1 tablespoon of the Nutella, very lightly, just to swirl it throughout the dough. See photo above for reference.
4. 4. Scoop out 2 tablespoons of the dough for each cookie, and place each one on the cookie sheet, spaced out to leave room for spreading during baking.
5. 5. Using a spoon, dot the remaining tablespoon of Nutella over the dough balls haphazardly. As the cookies bake, the Nutella will look swirled into the dough the more you ‘stripe it’ across the dough.
6. 6. Bake the cookies for 11-12 minutes, checking to ensure the edges of the cookie are set before removing the pan from the oven. Let the cookies cool on the baking sheet before attempting to move them—they are very tender when warm.
7. 7. Once the cookies are cool, move them from a tray to a plate and serve.

Notes: Vegan Peanut Butter and Jelly Thumbprint Cookies, Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or lightly grease it. In a large bowl, beat (with an electric mixer) peanut …

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peanut butter chocolate thumbprint cookies butter thumbprint cookies with nutella peanut butter thumbprint cookies with nutella

Peanut Butter Nutella Thumbprint Cookies

28/11/2018 · Peanut butter nutella thumbprint cookies are a delightful combination of a peanut butter cookie with nutella in the middle. They are soft …

Gluten Free Peanut Butter & Nutella Thumbprint Cookies

Easy peasy Gluten Free Peanut Butter & Nutella Thumbprint Cookies
Provided by: bell'alimento
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 18 servings
Number of ingredients: 6

Ingredients:

• 1 cup Sugar
• 1 cup Creamy Peanut Butter
• 1 whole Egg, Beaten
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 9 teaspoons Nutella

How to cook:

1. 1. Preheat oven to 350 degrees F
2. 2. Into your stand mixer add sugar, peanut butter, egg, salt and baking soda. Mix until well combined.
3. 3. Measure approximately 1 tablespoon of dough. Roll dough into a ball and place onto cookie sheet. Gently press dough ball down using the palm of your hand. Continue forming balls until dough is gone. Space approximately 1″ apart.
4. 4. Bake for approximately 8-10 minutes. CAREFULLY remove tray from oven. Using a 1/2 teaspoon measuring spoon, GENTLY make an indentation in the middle of each cookie. Fill each cookie with a dollop of Nutella. Return tray to oven and continue cooking for 2-4 minutes until golden.
5. 5. Transfer cookie to a cooling rack and allow to cool before enjoying.

Notes: Peanut Butter and Jelly Thumbprint Cookies, 1/4 cup all-purpose flour (to make gluten free, use a gluten free flour blend of your choice such almond/oat/peanut/rice flour) pinch salt, optional. 1/4 …

Peanut Butter Thumbprint Cookies with Nutella® Hazelnut Spread

What's better than a peanut butter cookie with Nutella® on top?! These easy and fantastic Peanut Butter Thumbprint Cookies with Nutella® Hazelnut Spread are sure to be a hit in your home this Christmas.
Provided by: Julie Clark
Total time: 27 minutes
Cook time: 7 minutes
Prep time: 20 minutes
Yields: 72 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 1 cup butter softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar for rolling
• 2 jars Nutella® hazelnut spread (26 ounces)

Nutrition:

• Calories: 137 kcal
• Carbohydrate: 16 g
• Protein: 2 g
• Fat: 6 g
• Saturated Fat: 4 g
• Cholesterol: 14 mg
• Sodium: 84 mg
• Sugar: 10 g
• Serving Size: 1 serving

How to cook:

1. In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
2. In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
3. Use a cookie scoop to measure out the cookie dough and roll the dough into 1 ½ inch balls.
4. Roll the cookie dough balls in the white sugar.
5. Place the dough balls on a non-stick baking mat and refrigerate the cookies for 30 minutes.
6. Bake the cookies at 375 degrees for 7 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
7. After the cookies cool, put the Nutella® in a piping bag or into a plastic baggie. Cut about ¼ an inch off the corner and squeeze a 1 to 1 ½ tablespoons of the Nutella® hazelnut spread onto the cookies.
8. Store in an airtight container.

Notes: Peanut Butter Chocolate Thumbprint Cookies, Preheat oven to 375 degree. Cream butter, peanut butter, sugar, and brown sugar, until light and fluffy. Scrape bowl. Add egg, vanilla extract, baking …

Peanut Butter Chocolate Thumbprint Cookies

Peanut Butter Chocolate Thumbprint Cookies filled with a creamy chocolate center just like the beloved Peanut Butter Blossoms but better!
Provided by: Author: Serena Bakes Simply From Scratch
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 48 items
Cuisine: American
Number of ingredients: 14

Ingredients:

• 1/2 cup Butter, Softened
• 3/4 cup Creamy Peanut Butter, All Natural
• 1/3 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 1 whole Egg
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Baking Soda
• 1/2 teaspoon Sea Salt
• 1 2/3 cup All-Purpose Flour
• 1/2 cup Granulated Sugar, For Rolling Peanut Butter Balls
• 1/3 cup Heavy Cream
• 2 tablespoons Butter
• 1 teaspoon Vanilla
• 1 1/2 cups Semi Sweet Chocolate Chip Or Dark Chocolate

Nutrition:

• Calories: calories 115
• Fat: fat (grams) 7

How to cook:

1. Preheat oven to 375 degree.
2. Cream butter, peanut butter, sugar, and brown sugar, until light and fluffy. Scrape bowl.
3. Add egg, vanilla extract, baking soda, and salt. Mix until well combined.
4. Add flour, and stir until well combined.
5. Roll dough into 1" balls, and then roll into 1/2 cup remaining sugar. Place on an ungreased cookie sheet about 2 inches apart.
6. Bake for 8-10 minutes, until lightly brown.
7. Use the back of a metal teaspoon to press a reservoir into the center of each cookie.
8. Heat cream and butter over medium heat until hot. Do not boil. Remove from heat. Stir in vanilla, and chocolate chips, until smooth and creamy.
9. Use 2 small spoons to scoop about a tablespoon of chocolate into the center of each cookie, and move to a cooling rack. Allow cookies to cool until chocolate is set.

Notes: Peanut Butter Thumbprint cookies, (Makes 24 cookies) 1/2 cup unsalted butter, softened 1/2 cup creamy peanut butter 3/4 cup firmly packed light brown sugar 1/4 cup granulated sugar …