S'sK Peanut Butter Oatmeal Crater Cookies with Nutella Dark Chocolate Filling

*A Sebastian's Kitchen Original Recipe

Peanut Butter Oatmeal Crater Cookies with Nutella Dark Chocolate Filling

Ingredients:

Wet bowl:

1 cup (2 sticks) butter (salted butter) softened to room temperature

1 ½ cups brown sugar

½ cup white sugar

2 eggs

1 ½ cups creamy natural peanut butter

2 teaspoons vanilla extract

Dry bowl:

1 cup King Arthur Flour Unbleached White Whole Wheat Flour

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

2 cups old fashioned Quaker oats

Nutella Filling:

5 oz Ghirardelli 60% cacao baking chips (dark chocolate) (1/2 of a 10 oz bag)

½ cup Nutella

Step 1: Wet bowl

1.    Add butter to large bowl and beat it with a mixer until white and creamy about 2 minutes.

2.    Add brown sugar and white sugar to bowl and continue beating.

3.    Add eggs and continue beating.

4.    Add peanut butter and vanilla extract and beat until well incorporated.

5.    Set bowl aside.

Step 2: Dry bowl

1.    In a medium bowl add: whole wheat flour, all-purpose flour, baking powder, baking soda, and Quaker oats and mix with a fork or whisk.

Step 3: Putting it together

1.    Pour dry bowl contents into wet bowl half at a time and stir well with fork until well incorporated.

Step 4: Prep baking sheet, shape cookies, and bake

1.    Preheat oven to 350 degrees F.

2.    Line baking sheet with parchment paper.

3.    Put about 3-4 tablespoons worth of cookie batter on parchment paper.

4.    Flatten dough with your hand.

5.    Place your crater tool in the center of the cookie and squish your cookie dough up towards your tool creating a crater.

6.    Remove crater tool and pinch crater sides to make it look neater.

7.    Repeat steps 3 through 6 until all cookies are craters.

8.    Bake for 7-12 minutes or until cookie is done. Bottom should be slightly golden, the top may look a little under-cooked, but check the bottom of the cookie if you are unsure. Time varies a lot here based on how thick and how tall you made your crater cookies.

9.    Remove pan from oven and let cookies rest for 5-10 minutes then move to cooling rack.

10.    Once cookies have cooled, you can start to make your Nutella filling.

Step 5: Nutella Filling

1.    Melt Ghirardelli chocolate according to package instructions. Place it in a medium sized bowl.

    a.    I microwave mine in 20-30 second intervals stirring between each microwave session until melted.

2.    While chocolate is melting, measure out your Nutella and add it to your chocolate bowl once it is melted.

3.    Stir Nutella and chocolate mixture with a fork or a whisk until well incorporated.

4.    Using a large spoon or ice cream scooper, scoop Nutella filling in crater of each cookie.

5.    Let cookies sit at room temperature for 10 minutes, then transfer to the refrigerator for 30 minutes to an hour until chocolate filling is firm.

6.    Store most of the cookies in the refrigerator in an air-tight container. If you are going to be eating them all soon, you can leave them all in an air-tight container at room temperature. I usually store most of my cookies in an air-tight container in the refrigerator and then get a few cookies out for the day and let those sit at room temperature in an air-tight container.