That's right ladies and gentlemen, they are even better than they sound. These are a must try for both peanut butter and Nutella lovers. 
 

Ingredients

1 and ⅔ cup all purpose flour

⅔ cup unsalted butter, softened

1 cup either golden brown sugar or dark brown sugar (which ever you have will work, I used the golden one because I had some left from the Sticky Toffee Pudding)

⅓ cup of granulated sugar

1 egg

1 cup smooth peanut butter 

1½ teaspoon of pure vanilla extract

¾teaspoon baking soda

Pinch of salt

Nutella (you can refrigerate the Nutella for about half hour to make handling easier but not necessary)

Directions:

In a small bowl mix together the flour, salt and baking soda and set aside.

In a large bowl cream the butter and sugars together with a mixer on medium until light and fluffy (approximately 5 minutes). Add the peanut butter mix until well incorporated. Add egg and continue beating for a minute. Add vanilla and beat for another minute.

Add your flour mixture slowly and beat on low-speed just until combined (do not over mix). Cover and chill the dough for 1 hour. 

Preheat oven to 350 degrees.

Remove your dough from the fridge, using your hands make small ping pong sized balls and flatten in your palm. Place on cookie sheet. Continue forming little dough disks, leaving enough room in between your cookies because they will spread. 

Using a spoon and your fingers, carefully drop Nutella into the centre of your cookies and spread a little bit but leave room around the edges (otherwise the Nutella will spill out). It would be helpful to have a photo here, but my camera decided to malfunction, next time I make a batch I will update with a photo. 

Make another dough disk of the same size and place on top of the nutella, pressing down gently around the edges but no need to seal them, as you can see from the picture below.            

Using a fork, very gently flatten the dough and make criss cross patterns on the cookie (do not press down hard otherwise the Nutella will spill out).

Bake for 10 to 12 minutes or until they turn golden on the edges, but look slightly underdone in the middle.            

Remove from oven and allow to cool 15 minutes on the cookie sheet before transferring to a cooling rack. It is important to let them cool before handling them because these cookies are super fragile and will break if moved while hot. Although, no one  could blame you for trying to eat them straight from the oven!!