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1
Prepare two large baking sheets by lining each with a silicone mat (recommended) or spraying the sheet with cooking spray.
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2
In the bowl of a stand mixer, cream butter and sugars together. Add egg and beat until smooth. Incorporate peanut butter, milk and vanilla. Sift in each of the dry ingredients and mix until completely combined. Refrigerate dough 30-45 minutes.
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3
Preheat oven to 350 F. Put some sugar in a shallow bowl, start with 1/2 cup.
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4
Using a medium cookie scoop, roll dough into 24 uniform balls. Roll balls in sugar. Set all of the sugar coated balls on your work surface.
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5
Place the first dozen balls on the prepared cookie sheets, 6 per sheet (these are large and will spread). Place a thumbprint in the middle of each cookie. Using a teaspoon, scoop 1 teaspoon of Nutella into each cookie, using your finger to scrape it carefully into the indentation.
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6
Lightly flatten the remaining dozen balls of dough and place them over top of Nutella, like a blanket, covering the Nutella completely. Taking a large fork, lightly flatten cookies until they are more flat on top, rather than mounded, being careful not to press too hard and cause the Nutella to ooze out.
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7
Bake 14-15 minutes until cookies began to turn golden on the edges, but still look slightly unset in the middle. Allow to cool on the pan for 15 minutes before removing cookies to a cooling rack.
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8
Adapted from Joy's Hope.
