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1
In a small bowl, Sift the flours and baking soda together. Whisk in the sea salt and set aside.
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2
In a large bowl, Cream the butter.
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3
Add the sugars and beat at medium speed for about 2-3 minutes.
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4
Add the egg and beat until well combined.
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5
Scrape down the sides of the bowl and beat in the almond extract and peanut butter.
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6
Add the flour mixture a little bit at a time. Be careful not to over mix. Stop beating when all the flour streaks are gone. Cover and refrigerate for an hour while you make the filling and topping.
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7
To make the Nutella filling, Combine all the ingredients and mix well. You should be able to easily roll the filling into ball forms. If it is too sticky add more confectioners sugar.
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8
Set aside until ready to use.
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9
To make the topping, Simply mix all the ingredients into a shallow bowl and set aside.
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10
Preheat the oven to 375F.
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11
Line cookie sheets with parchment paper.
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12
Measure out about 2 level tablespoons of the chilled cookie dough. Roll into a ball and flatten out onto the parchment paper.
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13
Roll some of the Nutella dough into a smaller ball and place on top of the cookie dough, Press in slightly.
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14
Gently fold the cookie dough over the Nutella so it is completely covered.
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15
Carefully roll into a ball and roll the ball into the topping so it has a nice coating.
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16
Place ball back onto the parchment paper and lightly press down with the bottom of a glass.
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17
Place cookies about 2 inches apart.
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18
Bake for 8-10 minutes or until the edges are a light gold.
