We did it, friends. Fall Cookie Week 2015 is a wrap!

This is always a fun and tasty week for me. I end up having cookies with my coffee every morning for breakfast, and that makes me one happy guy.

Nutella Thumbprints | inspiredbycharm.com #IBCfallcookieweek

Plus, FCW gives me a chance to get creative, try new recipes, and share them with you. I know that we’ll soon be moving into the holiday season, but I think all of these recipes would work well for entertaining and gifts. I hope you’ll get a chance to try them at some point.

Nutella Thumbprints | inspiredbycharm.com #IBCfallcookieweek

Today, I’m wrapping up the series with everyone’s favorite: Nutella. I thought that it would be hard to top last year’s Salted Caramel Thumbprints, but I figured making something with Nutella might up the odds.

Nutella Thumbprints | inspiredbycharm.com #IBCfallcookieweek

Nutella Thumbprints | inspiredbycharm.com #IBCfallcookieweek

Again, with these cookies, I took a classic thumbprint recipe and just substituted Nutella for the jam. It’s as simple as that.

Nutella Thumbprints | inspiredbycharm.com #IBCfallcookieweek

The Nutella goes into the thumbprint after the cookies come out of the oven. Since Nutella is a bit thick, I find that popping it in the microwave helps to make it the perfect consistency for spooning on the cookie.

Nutella Thumbprints | inspiredbycharm.com #IBCfallcookieweek

What is not to love about a cookie topped with Nutella?! Yes, please. Let’s bake up a couple dozen or so.

Nutella Thumbprints | inspiredbycharm.com #IBCfallcookieweek

Nutella Thumbprints

Makes about 2 1/2 dozen cookies

Here's what you will need:

2/3 cup unsalted butter, softened
1/2 cup sugar
2 egg yolks
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 egg whites, lightly beaten
1 cup finely chopped hazelnuts
1/2 cup Nutella

In the bowl of an electric mixer, cream together the butter and sugar until smooth (3-5 minutes). Scrape the bowl when needed. Then beat in the egg yolks, vanilla, and salt. Finally, beat in the flour until just combined. Cover and chill for about 1 hour.

Preheat your oven to 375 degrees F. Line cookie sheets with parchment paper and set to the side.

Shape the dough into 1-inch round balls. Roll the balls in the egg whites and then in the chopped hazelnuts. Place the balls 1 inch apart on the prepared cookie sheets. Then press your thumb into the center of each ball.

Bake for 10-12 minutes or until lightly browned. If the center puffs during baking, repress it with a spoon. Cool the cookies on a wire rack. In a microwave-safe bowl, microwave the Nutella for about 20 seconds. Fill the center of your cookies with the Nutella. Pack and store them in an air-tight container.

Print

They look delectable, don’t they? They are!

Nutella Thumbprints | inspiredbycharm.com #IBCfallcookieweek

Again, in case you missed any cookies in Fall Cookie Week 2015, you can find all of the recipes here. Thanks so much for following along during FCW.

Nutella Thumbprints | inspiredbycharm.com #IBCfallcookieweek

Happy Baking!

Inspired By Charm Paint Colors
Comments

  • Doriis D. at

    Does the Nutella harden so you can put them in a cookie tin? I LOVE this recipe. And I have enjoyed your cookie week. Thank you.

  • donna giblin at

    These look delicious but wondering, does the nutella ever get hardened on the top or does it stay gooey. Was thinking of adding these to my Xmas cookie trays but it won’t work if they stay gooey. Thanks so much.

    • Michael Wurm, Jr. at

      It stays “gooey”. However, you could add holiday sprinkles or more chopped nuts to the Nutella to prevent it from sticking to your other cookies.

      xo Michael

  • Lisa at

    Another fab cookie recipe… Thank You! I will definitely be making them throughout the holidays.

  • Sarah at

    This has diet breaker written all over it! Love this! Thanks. 🙂

  • Lora Higgins at

    Please add me to your subscriber list. Enjoy your blog! Thank you!

  • Chris at

    I love this nutella recipe, i have plenty left over in my fridge and will use it on this recipe, great idea.

    Many Thanks
    Christopher

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