Nutella Thumbprint Cookies Recipe

5 from 1 vote

Nutella Thumbprint Cookies Recipe

Put a fun twist on a traditional holiday treat with this easy Nutella thumbprint cookies recipe filled with rich, hazelnut chocolate flavor!

Prep Time10

Cook Time11

Total Time21

Course: Dessert

Cuisine: American

Keyword: nutella thumbprint cookies

Servings: -20 cookies

Author: Food Dolls

Equipment

Ingredients

1 cup unsalted butter softened to room temperature
½ cup granulated sugar
1 large egg yolk
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup almond flour
½ teaspoon salt
½ cup granulated sugar for rolling, optional
⅓ cup chocolate hazelnut spread
toasted and crushed hazelnuts for garnish

US Customary - Metric

Instructions

Preheat Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and ½ cup granulated sugar until light and fluffy, about 2-3 minutes.
1 cup unsalted butter, ½ cup granulated sugar
Add Wet Ingredients: Add the egg yolk, whole egg, and vanilla extract to the butter mixture. Beat until fully combined.
1 large egg yolk, 1 large egg, 1 teaspoon vanilla extract
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2 cups all-purpose flour, ¼ cup almond flour, ½ teaspoon salt
Shape and Roll: Scoop about 1 tablespoon of dough and roll it into a ball. If desired, roll the ball in the additional ½ cup sugar for a crisp, sweet coating. Place the balls 2 inches apart on the prepared baking sheets.
½ cup granulated sugar
Create Indentations: Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
Bake: Bake the cookies in the preheated oven for 10-11 minutes, or until the edges are lightly golden.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Fill with spread: Spoon about ½ teaspoon of chocolate hazelnut spread (as much or as little as you'd like). Sprinkle with toasted hazelnuts.
⅓ cup chocolate hazelnut spread, toasted and crushed hazelnuts

Notes

Notes:

Almond flour adds a subtle nuttiness to the cookies but can be replaced with additional all-purpose flour if needed.
These cookies can be stored in an airtight container at room temperature for up to 1 week.

Nutrition