These cookies level up the classic peanut butter blossoms with an entire chocolate-hazelnut candy pressed into each. They bake up crumbly with a slight chew and are endlessly adaptable.

If chocolate and hazelnut aren’t your vibe, don’t worry—this forgiving recipe allows you to riff to your heart’s content. Swap out the hazelnut butter for any unsweetened natural nut butter and fill their cores with anything from apple butter or lemon curd to mini peanut butter cups or pitted dates. Try rolling them in spice sugar, shredded coconut, powdered freeze dried fruit, or wheat germ. The options are endless!

The cookies are best eaten the same day, but rounds of cookie dough can be frozen and baked from frozen as needed.

Read more about making your own nut butter here