So this week I was thinking that I’d like to make a batch of soft & chewy peanut butter cookies. You know the ones with the Hershey kiss planted on top. Best of both worlds …peanut butter and chocolate. Can’t go wrong. Then a friend mentioned that she makes hers as mini-muffins, creates an indentation in each and fills them with Nutella. That got my wheels turning. I knew I had just the muffin liners to bake them in. And so …my peanut butter & Nutella buttercream cups were born. Did I mention that they are gluten-free? If that’s not a concern for you, replace the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour with regular all-purpose flour.
This recipe will yield 24 tasty treats. Line your muffin pans with the paper liners or lightly grease the pans. Place 1 1/2 tablespoons of cookie dough in each and press down in the center to form a slightly rounded indentation.
When the pans are removed from the oven, place them on a wire rack to cool. If the cookies have puffed up in the center, gently recreate the indentation in the center.
While the cookies are cooling, it’s time to get to work on the Nutella buttercream frosting.
Please don’t judge me on my piped frosting skills. I’m working on improving in that area. The frosting can be applied by spreading it on with a knife or have some fun with it as I did here with a star tip. Either way …it’s delicious.
And if you are really lucky, you’ll have an adorable assistant to help with the cleanup!
So that this one doesn’t get into all of that sugar and chocolate!
peanut butter & nutella buttercream cups
Soft Peanut Butter Cookies
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups gluten-free flour, such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour (or regular all-purpose flour)
- 3/4 cup unsalted butter, at room temperature
- 1 cup plus 1 tablespoon confectioners' sugar
- 1 cup plus 2 tablespoons Nutella (or any chocolate hazelnut spread)
- pinch of salt
- dash of milk, if needed
Soft Peanut Butter Cookies
Preheat oven to 350°F. Line 2 medium sized muffin tins with shallow paper liners or lightly grease tins.
In a stand mixer (or using a hand-held mixer), combine butter, peanut butter, sugar, and brown sugar. Add egg and vanilla, continuing to mix.
In a separate bowl whisk together baking soda, salt, and flour. Slowly add the dry ingredients to the peanut butter mixture. Continue to mix until well combined and the dough is formed.
Scoop 1 1/2 tablespoons of the dough into each muffin cup. With your fingertips, gently press the dough around the bottom of the cup to form a base. Using the base of a rounded measuring spoon, press a small round indentation into the dough in each muffin cup.
Bake for 10 to 12 minutes. Remove the pans from the oven and place them on a wire rack to cool. If the cookies have puffed up in the center, gently recreate the indentation in the center.
When completely cooled, top each cup with piped (or spread) Nutella Buttercream.
Cut the butter into cubes and beat with an electric mixer until creamy.
Very slowly add the confectioners' sugar with the mixer set on slow speed. Once the sugar has been fully incorporated, increase the mixer speed to medium and add the Nutella along with a pinch of salt.
Check the consistency of the buttercream. If it is too thick to spread or pipe, add 1/2 teaspoon milk. Mix well and repeat until the consistency is right.
This recipe makes enough for to fill 24 peanut butter cups, to make 12 buttercream cupcake roses or for a thin covering over an 8-inch cake with a layer in the middle.