2 cups peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup Nutella
Coarse sea salt
1. Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Drop dough by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets.
2. Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes. Press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with 1/2 teaspoon Nutella; sprinkle with salt. Remove to wire racks to cool completely.
I had been searching for a dessert to make for my brother's girlfriend (who is gluten intolerant), and I came across a naturally gluten-free dessert—a flourless peanut butter cookie. After tweaking the recipe a bit and adding Nutella and a sprinkling of sea salt, I finally found the perfect cookie for her.
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch + cooling
YIELD: about 8 dozen
1 cookie: 66 calories, 4g fat (1g saturated fat), 4mg cholesterol, 26mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 2g protein.