1-First Step: Cream the wet base
Start by beating 1/2 cup softened butter, 1/2 cup peanut butter, 1/2 cup sugar, and 1/2 cup brown sugar in a large bowl. Use a hand mixer on medium speed for 2-3 minutes until light and fluffy. This creates the signature chew of peanut butter cookies. For vegan adaptations, use plant-based butter here. Scrape down sides to ensure even mixing.

2-Second Step: Add egg and vanilla
Beat in 1 egg and 1 tsp vanilla extract until fully combined, about 1 minute. The egg binds everything, while vanilla rounds out flavors for Nutella stuffed thumbprint cookies. If making gluten-free, this step stays the same. Pause to taste the batter; it hints at the final nutty delight.

3-Third Step: Mix dry ingredients
In a separate bowl, whisk 1 1/4 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add to the wet mixture on low speed until a soft dough forms. Do not overmix to keep thumbprint cookies tender. For low-calorie versions, stir in the dry by hand to incorporate air lightly. Dough will be sticky; chill 20-30 minutes if too soft for scooping.

4-Fourth Step: Scoop and initial bake
Scoop tablespoon-sized balls (about 1 inch) onto prepared sheets, spacing 2 inches apart. Bake at 350°F for 8 minutes until puffed but still soft in the center. This partial bake sets the stage for perfect indents in easy peanut butter Nutella cookies. Rotate sheets halfway for even baking.

5-Fifth Step: Create thumbprint indents
Remove from oven and immediately press your thumb, a spoon end, or wine cork into each center to make a 1/2-inch deep well. Press straight down gently to avoid cracks. Dip tool in sugar for clean release. For firmer dough, chill balls 30 minutes pre-bake as a pro tip. This method prevents indents from puffing back closed.

6-Sixth Step: Finish baking
Return to oven for 3-5 more minutes until edges turn golden. Cookies will firm as they cool. Watch closely to avoid overbaking, preserving soft centers for the best peanut butter Nutella thumbprint cookies. Total bake time stays under 20 minutes per batch.

7-Final Step: Cool and fill
Cool on sheets for 5 minutes, then transfer to a wire rack. Once completely cool, fill indents with 1/2 cup Nutella using a spoon or piping bag. Nutella melts slightly into the warm cookies for gooey bliss. Store as noted below. Serve at room temp for peak flavor in these thumbprint cookies with Nutella filling.