Nutella Thumbprint Cookies

These cookies are a spin off from my coconut jam thumbprints. I love using jam for thumbprints, but this smooth sweet Nutella just hits different.

Who doesn’t love a creamy hazelnut filling? Some of my favorite desserts and chocolates are filled with hazelnut goodness. If I am being honest, I could eat an entire jumbo sized tray of Ferraro Rocher Chocolates..and I know there are many more of you out there ;)

Recipe for Nutella Thumbprint Cookies:

Ingredients Needed:

1/2 cup plus 1 ½ tablespoons butter softened (room temperature)

1/2 cup granulated sugar

1 teaspoon baking powder

1 egg

1 ½ cups all purpose flour
*Or use 1 ¼ cups all purpose flour and 1/4 cup fine ground semolina for a softer cookie

1 teaspoon vanilla

Nutella or similar hazelnut spread (about 1/2-3/4 teaspoon per cookie)

Servings Made: 25 cookies

Time to Prep: 10 minutes

Time to Cook: 20 minutes

How to Make:

Preheat oven to 325°F. Line a few baking trays with parchment paper. Cream butter and sugar together with an electric mixer (about 3 minutes) until mixture looks lighter in color and fluffy.

Add flour and baking powder. Mix well and add vanilla. Mix until loose dough forms. Finally crack in the egg and mix.

Using your hands, form small balls of dough and place on baking tray about 2 inches apart. Use your finger or a small measuring spoon to imprint a circle cavity on the cookie.

Bake for 16-18 minutes until edges are lightly browned. Remove cookies and use a small measuring spoon to press into any cavity that disappeared when baking. (the cookies will rise and spread when baking).

Place nutella or similar hazelnut spread into the cavity of each cookie and cool completely on wire racks.

These cookies freeze well after baking. You can store them in an airtight container or freezer bag for up to a month.

Enjoy!