(Gluten Free) Peanut Butter and Nutella Thumbprint Cookies

Ingredients:

• 1 cup creamy peanut butter
• 1 cup sugar
• 1 large egg – beaten
• 1 teaspoon salt
• 1 teaspoon baking soda
• 9 teaspoons Nutella

Directions:

1. Preheat oven to 350 degrees.
2. Into your stand mixer add sugar, peanut butter, egg, salt and baking soda. Mix until well combined.
3. Measure approx 1 tablespoon of dough. Roll dough into a ball and place onto cookie sheet. Gently press dough ball down using the palm of your hand. Continue forming balls until dough is gone. Space approx 1" apart.
4. Bake for approx 8-10 minutes. CAREFULLY remove tray from oven. Using a 1/2 teaspoon measuring spoon, GENTLY make an indentation in the middle of each cookie. Fill each cookie with a dollop of Nutella. Return tray to oven and continue cooking for 2-4 minutes until golden.
5. Transfer cookies to a cooling rack and allow to cool before enjoying.

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