Gianduia Peanut Butter Thumbprint Cookies
Gianduia chocolates are Italy's best: a Piedmontese mixture of creamy chocolate and ground hazelnuts. For those of you who love Nutella, you'll recall that's exactly what it’s made of. So what greater cookie combination could you have than these: a chewy peanut butter cookie topped with a melt your mouth gianduia chocolate.
Servings 10
Calories 286kcal
Ingredients
- 113 g of softened butter
- 100 g sugar
- 95 g
- 90 g
- One egg
- 1 teaspoon vanilla extract
- 210 g flour
- 1 teaspoon baking soda
- Decorative
optional
- Gianduia chocolates enough to place one atop each cookie
Instructions
- Preheat the oven to 350°F or 175°C.
- Beat the softened butter, sugar, and brown sugar together until creamy in a large mixing bowl using the paddle attachment.
- Add the peanut butter, egg and vanilla and beat until fully incorporated.
- Add the flour and baking soda, again beating until fully incorporated.
- Place the dough in the refrigerator for ½ to 1 hour until cool.
- Use your hands to form walnut-sized balls of dough.
- Place the balls on a cookie sheet lined with
.
- If you wish, you can roll the dough balls in sprinkles until well coated.
- Make sure that you leave an inch or more in between each dough ball.
- Bake the cookies for 10 minutes.
- Allow the cookies to cool for 5 to 7 minutes before placing a Gianduia chocolate on each cookie.
- Gently press the chocolate into the cookie so that it's well inserted.
- Place the cookie sheet in the refrigerator so the cookies will cool rapidly, otherwise the chocolates will begin to melt.
Nutrition
Serving: 39g | Calories: 286kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 235mg | Potassium: 94mg | Fiber: 1g | Sugar: 20g | Vitamin A: 282IU | Calcium: 18mg | Iron: 1mg