Nutella Thumbprint Cookies. One more cookie recipe on the blog. This time we are talking about a shortbread cookie filled with nutella and covered with hazelnut. And then a little extra chocolate.. just for decoration. Is it too much? Ok, ok.. but you are not gonna eat the whole batch at once, right? Even though I have to warn you; these are addictive!
This was the first time I tried to make thumbprint cookies. But not the last one.. for sure! I was surprised that these are so easy to make. You just need to form a small ball and press it lightly until your thumbprint appears on the dough. And then comes the best part.. the filling. Jam, melted chocolate, Nutella? I will definitely try these cookies with every possible filling.
But I am telling you, I am sure the Nutella filling is just the best one (at least until I try the jam filling). Imagine a crispy cookie base filled with soft and gooey Nutella. Pure bliss!
Now that the weather is getting cooler there is nothing better than this irresistible Nutella Thumbprint cookie and a steamy mug of coffee or tea. If you like Nutella, then you should give this recipe a try.I am sure you’ll love it.
- 225g unsalted butter, softened to room temperature
- 130g granulated sugar
- 1 teaspoon vanilla extract
- 260g all-purpose flour
- 2 tbsp ground hazelnut
- 160g Nutella
- 80 g chopped hazelnut (to cover)
- 50g melted bittersweet chocolate for drizzling
- Using a hand or stand mixer, beat the butter for 1-2 minutes until creamy. Add the sugar and the vanilla extract and mix on medium speed until pale and fluffy (about 3-4 minutes), scraping down the sides of the mixing bowl as necessary.
- Turn the mixer off and pour the flour and 2tbsp of ground hazelnuts into the wet ingredients. Using a spatula (or the mixer in low speed) mix everything together until well combined and a soft dough is formed.
- Form the dough into a ball and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
- Preheat oven to 175° C (350°F).
- Using your hands, roll the dough into 28 or so round balls. (1 Tablespoon of dough per ball) and place them onto two parchment paper-lined baking sheets (about 2.5 cm apart). Using your thumb or finger press down the center of each ball to make a small hole.
- Bake the thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- When the cookies have cooled completely fill the center of the cookies with Nutella (you can use either a teaspoon or a piping bag) and then dip each cookie into the chopped hazelnuts.
- Drizzle melted chocolate over the cookies.
Recipe adapted from All recipes