Peanut Butter Stuffed Nutella Cookies

½ cup soft butter
½ cup butter flavored Crisco
1 cup granulated sugar
1 cups packed brown sugar
1 cup Nutella
2 eggs
2 teaspoons vanilla extract
½ cup dark cocoa 
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Scoop 24 Tablespoons of peanut butter onto a parchment lined sheet and freeze overnight. 
Cream butter, Crisco, Nutella and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add an additional 2 Tablespoons flour for high elevation. Scoop out approximately 48 – 1” balls of dough.  Flatten and wrap each disc around the bottom half of a frozen peanut butter scoop. Flatten a second disc of dough for the top of each cookie and seal the edges.  Flatten slightly.
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.) 
Place on parchment paper lined aluminum cookie sheets. Bake at 375 degrees for 10+ minutes  Drizzle with melted peanut butter if desired.
Let set. Share!