Nutella Thumbprint Cookies

5 from 1 vote

These Nutella Thumbprint Cookies are made from a buttery cookie dough that has been rolled into balls and coated in crushed hazelnuts before being pressed down and then filled with a spoonful of Nutella after baking.

Prep Time30

Cook Time20

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 178kcal

Author: Cat Spiller

Ingredients

200 g unsalted butter
100 g caster sugar
1 egg extra large
1 egg yolk extra large
1 teaspoon vanilla extract
350 g cake flour
½ teaspoon salt
80 g hazlenuts
¾ cup Nutella

Metric - US Customary

Instructions

Preheat the oven to 180°C (350°F) and line two large baking trays with parchment paper.
Add the hazelnuts to a pan set over medium heat and gently roast the nuts, be careful not to burn them. Once golden in color, remove them from the heat and allow them to cool slightly before roughly chopping them. Set aside.
Add the butter and sugar to a food processor. Pulse until the mixture is light and fluffy, about 1 to 2 minutes.
First, add the whole egg to the creamed mixture with the food processor running, and pulse until combined. Then add the egg yolk and vanilla and pulse until well combined.
Sift together the flour and salt and add the flour mixture to the egg and butter mixture all at once. Pulse until a dough forms, do not overmix.
Roll the cookie dough into balls of about 40 to 50 grams, this recipe will make about 28 cookies.
Roll the cookie dough balls in the chopped nuts and place the dough balls onto the prepared baking sheets. Use the back of a tablespoon to press an indent into the middle of the cookies.
Bake the cookies in a preheated oven for 15 minutes or until a light golden brown. Allow the cookies to cool slightly on a wire rack before filling each the center of the cookie with Nutella, serve and enjoy!

Nutrition