Peanut Butter Nutella Thumbprint Cookies

                   Peanut Butter Nutella Thumbprint Cookies
Makes about 1 dozen
Ingredients:
1 cup smooth peanut butter
1 cup sugar, plus more for coating the cookies
1 large egg, lightly beaten
1 teaspoon baking powder
1 teaspoon all-natural vanilla extract
1/2 teaspoon ground cinnamon
Nutella
Directions:
1. Preheat oven to 350 degrees. In the meantime, combine peanut butter, sugar, egg, baking powder, vanilla and cinnamon. Stir to combine well. 

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2. Line a baking sheet with parchment paper. Scoop batter 1 tablespoon at a time, rolling into a ball. Roll the ball of dough in sugar. Place on prepped baking sheet and press down in the middle with your thumb to make a thumbprint.

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3. Bake for 7 minutes. Remove cookies from oven, but keep the oven set at 350. Your thumbprint will have puffed up, but will still be there. Using the back of the small spoon press the thumbprint back down and fill the depression with Nutella. I find that filling the well to the top is a little too much; fill it just short of the top.

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4. Return cookies to the oven and continue baking for another 3 minutes. 

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5. Remove cookies from oven and allow to cool on the sheet for 1-2 minutes until you are able to transfer them to a cooling rack. Finish cooling completely on the rack and serve. To store, layer cookies in between sheets of wax paper; they will keep in an airtight container for up to a week.