gluten-free nutella peanut butter cookies
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These gluten-free nutella stuffed peanut butter cookies combine two of the best ingredients in baking: hazelnut spread and peanut butter. Soft, gooey, and perfectly decadent, these cookies will satisfy any sweet tooth.
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Let's make gluten-free nutella peanut butter cookies together! Gather your ingredients.
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Dollop or pipe the nutella into small ½ inch circles, until you get 12 total. Place in the freezer for at least an hour.
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In a medium mixing bowl, combine gluten-free flour blend, xanthan gum (if using), baking powder, and baking soda.
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In a large mixing bowl, add the softened butter, peanut butter, brown sugar and light sugar.
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Cream for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
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Add the vanilla extract, egg and salt. Mix until smooth.
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Add half of the flour mixture to the butter mixture and stir until just combined.
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Repeat with the remaining flour, stirring until no more streaks of flour remain.
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Stir in the chocolate chunks until combined.
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Using a cookie dough scoop, fill the scoop halfway full with cookie dough. Stick nutella disk in the center.
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Fill the scoop the remaining way with cookie dough so that the nutella is completely covered.
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Place dough on the prepared baking sheet. Repeat with remaining cookie dough and nutella.
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Bake at 350F for 10-12 minutes, until the edges are just set. Immediately sprinkle with flaky sea salt.
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Let cool and enjoy!
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Grab the full recipe at the link below!
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