Description
Bake soft and buttery Nutella thumbprint cookies with a rich chocolate hazelnut center. Perfect for any occasion and easy to make!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup Nutella (chocolate hazelnut spread)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape Dough: Roll dough into 1-inch balls and place them on the prepared baking sheet.
- Create Thumbprints: Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden.
- Add Nutella: Allow cookies to cool slightly, then fill each indentation with Nutella. Use a piping bag or spoon for precision.
- Cool Completely: Let the cookies cool on a wire rack before serving.
Notes
- Nutella Filling: Warm Nutella slightly for easier piping or spooning into the thumbprints.
- Texture Tip: For a softer cookie, avoid overbaking; they will firm up as they cool.
- Flavor Boost: Add a sprinkle of sea salt on top for a sweet-salty flavor combination.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer freshness.
- Presentation: Dust with powdered sugar or drizzle with melted chocolate for a festive look.
- Prep Time: 15minutes
- Cook Time: 10-12 minutes