1 cup sugar
1 cup creamy peanut butter
1/2 to 3/4 cup Nutella Hazelnut Spread
Mix ingredients thoroughly. Roll dough into 1" balls, or use a small cookie scoop and place each one in the well of a mini muffin tin. I use one 12 muffin tin and fill it twice, but if you have a 24 muffin tin you can bake the entire batch at once. Bake for 10 minutes at 350 degrees F. While still hot, use a rounded measuring spoon and create a well in each baked cookie.
While still hot, fill with Nutella. I use two spoons to scrape a heap into the well.....do not worry about smoothing it out...the heat of the warm cookie with flatten it out. Although if you overfill, it WILL run over the sides LOL....not always a bad thing!! Once the cookies have cooled, use a small knife and remove each cookie from the muffin tin......these cookies are VERY SOFT while they are still warm...so be careful removing them from the muffin tin before they are cooled.
I like to refrigerate them before I eat them.....but they are VERY good and GOOEY if eaten warm with a tall glass of ice cold MILK!!!!