By Sydney Burskey

Ingredients:

• 2 cups of peanut butter
• 1 cup of sugar
• 1 cup of packed brown sugar
• 2 large Nellie’s free Range Eggs
• 2 tablespoons of vanilla extract
• 1 cup of Nutella
• Sea salt

Directions:

1. Preheat oven to 350℉
2. Cream butter and sugars until until light and fluffy.
3. Beat in eggs and vanilla. Drop dough by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets.
4. Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes.
5. 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.
6. Remove to wire racks to cool completely.