Giant Nutella & Peanut Butter Stuffed Chocolate chip cookie
It’s crispy and golden on the outside with a soft and gooey inside. And it’s quick and easy to make.
Ingredients
- 200 g Butter (7 oz ) softened, unsalted
- 250 g Sugar (8,8 oz) light brown
- 1 Egg large
- 1 tsp Vanilla extract
- 320 g Flour (12 oz) Plain
- ½ tsp Baking soda
- 1 pinch Salt
- 300 g Nutella (10,5 oz)
- 100 g Peanut butter (3.5 oz)
- 200 g Chocolate chip (7 oz) semi sweet
Instructions
- Preheat oven 175°C (350°F)
- Grease a spring form 20 cm (8 “)
- Using a hand mixer, combine butter and light brown sugar and mix until light and fluffy.
- Add the egg and mix until well combined.
- Add vanilla extract and all the dry ingredients. And mix until just incorporated.
- Finally stir in the chocolate chips.
- Divide the cookie dough in half. Use the one half of the dough and press it into the spring form. Make sure that it covers the bottom and up the edge.
- Spread the Nutella evenly over the cookie dough in the spring form. Spread Peanut butter over the Nutella.
- Roll or press out the remaining cake batter on parchment paper in a size that covers the springform pan. Place the dough over the Nutella & Peanut butter.
- Finish by sprinkling some chocolate chip on top.
- Bake at 175°C (35°0F) for 30 minutes.