Gluten-Free Nutella Stuffed

Ingredients

• 1/2 cup nutella (148g)
• 1/2 cup unsalted butter (at room temperature)
• 1/2 cup creamy peanut butter (at room temperature (128g))
• 3/4 cup light brown sugar (packed (144g))
• 1/4 cup granulated sugar (57g)
• 2 teaspoons pure vanilla extract (11g)
• 1 large egg (at room temperature)
• 1/2 teaspoon salt
• 1 1/4 cups gluten-free flour blend (175g)
• 1/4 tsp xanthan gum (if your blend doesn’t already contain it)
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 4 ounces semi-sweet chocolate bar (finely chopped into chunks (about 3/4 cup))
• 1 teaspoon flaky sea sal

Instruction

1. Line a small baking sheet or plate with parchment paper or wax paper. Dollop or pipe the nutella into small ½ inch circles, until you get 12 total. Place in the freezer for at least an hour.
2. Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats. Set aside. In a medium mixing bowl, combine gluten-free flour blend, xanthan gum (if using), baking powder, and baking soda. Whisk to combine. Set aside.
3. In a large mixing bowl, add the softened butter, peanut butter, brown sugar and granulated sugar.
4. Cream with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
5. Add the vanilla extract, egg and salt. Mix until smooth.
6. Add half of the flour mixture to the butter mixture and stir until just combined.
7. Repeat with the remaining flour, stirring until no more streaks of flour remain.
8. Stir in the chocolate chunks until combined.
9. Using a 2-3 tablespoon cookie dough scoop, fill the scoop halfway full with cookie dough. Then, press a frozen nutella chunk into the cookie dough until it is submerged. Fill the scoop the remaining way with cookie dough so that the nutella is completely covered.
10. Place dough on the prepared baking sheet and repeating with remaining cookie dough and nutella.
11. Bake at 350F for 10-12 minutes, until the edges are just set.
12. Remove from the oven and immediately sprinkle with flaky sea salt. Let cool before serving.