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.
Read More: http://sweetpeasandsaffron.com/2014/05/salted-peanut-butter-nutella-sandwich-cookies.html
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