Description
These cookies combine the rich flavors of Nutella and crunchy peanut butter, topped with a hint of sea salt for a delightful treat.
Ingredients
Units
Scale
- 1 cup crunchy peanut butter (I used Nutzo brand but any crunchy nut butter would work)
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon flax seed meal
- 1/2 teaspoon vanilla extract
- 1/2 cup Nutella
- Sea salt, for sprinkling
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and line your baking sheets with parchment paper or Silpats. Set aside.
- In your stand mixer with the paddle attachment, blend the peanut butter, sugar, brown sugar, egg, flax seed meal, and vanilla extract until well combined.
- Using a small cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Using a fork, press down lightly on each cookie to create a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread a generous amount of Nutella on the bottom of one cookie and sandwich it with another cookie.
- Sprinkle a small pinch of sea salt on top of each cookie sandwich.
Notes
For extra healthy fats, use a nut-packed, flax seed-packed peanut butter. Store cookies in an airtight container at room temperature for up to a week. You can substitute almond butter if you prefer a different nut flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 180
- Sugar: 14
- Sodium: 150
- Fat: 10
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 15