Freeze the Nutella - Line a plate with parchment paper and drop Nutella by teaspoonfuls onto it. Freeze for 20–30 minutes, or until firm. This makes stuffing the cookies much easier and prevents leaks.

Preheat oven to 350 F.

Lightly coat a cookie sheet with cooking spray or line with parchment paper

Mix flour, baking soda, and salt in a small bowl; set aside.

In a standard mixer, combine butter, peanut butter and brown sugar, blend on low until smooth.

Slowly add in the egg and vanilla, beat until smooth.

Slowly add the flour mixture to the mixer and combine on low, until combined.

Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with.

Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place a frozen Nutella dollop in the center, then gently wrap the dough around it, sealing completely.

Roll into a smooth ball and roll in sugar.

Place cookies 2–3 inches apart on the prepared baking sheet. If you like the classic peanut butter cookie look, lightly press the tops with a fork.

Bake at 350 degrees for 10 minutes.

Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.

Serve & Enjoy!