Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
Bake until lightly browned and crisp on the edges, 15 minutes.
Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.
These tasty cookies last for up to 2 weeks.
(c) 2014 Turner Broadcasting System, Inc. All rights reserved
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