Classic thumbprint cookies get an upgrade thanks to a generous scope of Nutella. These Nutella Thumbprint Cookies are an easy and crowd-pleasing recipes!
We did it, friends. Fall Cookie Week 2015 is a wrap! Today we are wrapping things up with these Nutella Thumbprint Cookies!
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.
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 Thumbprint Cookies
As I mentioned, today I’m closing 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.
How to Make Nutella Thumbprint Cookies
Again, with these cookies, I took a classic thumbprint recipe and just substituted Nutella for the jam. It’s as simple as that.
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.
What is not to love about a cookie topped with Nutella?! Yes, please. Let’s bake up a couple dozen or so.
Enjoy Nutella? You’l love these recipes too:
They look delectable, don’t they? They are!
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.
- 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.