Nutella Thumbprint Cookies
Looking for an easy and delicious cookie recipe? Look no further than these Nutella thumbprint cookies! They're simple to make and taste great.
Servings 24
Calories 167kcal
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 3 ounces cream cheese at room temperature
- 1 large egg at room temperature
- 2 teaspoon vanilla extract
- ½ cup Nutella
Instructions
- Preheat your oven to 350° F.
- Line your baking sheets with parchment paper.
- Whisk together the flour, salt, baking soda, and baking powder in a medium bowl.
- In the bowl of a stand mixer, beat together the butter and sugar for 3 minutes at medium speed.
- Add the cream cheese, and beat for another minute.
- Add the egg and vanilla, and beat for another minute.
- Reduce the speed to low, and add the flour a little at a time. Beat until just incorporated.
- Refrigerate the dough for 30 minutes.
- Use a small cookie scoop to measure out the cookies.
- Roll into balls and place on the cookie sheet.
- Make an indentation in the center of each cookie using a teaspoon measure or your thumb.
- Bake for 10 minutes.
- Meanwhile, microwave the Nutella for 30 seconds, and then stir well.
- Transfer to a zip-top bag, then snip a corner hole. (You could also use a piping bag.)
- Remove the cookies from the oven, and reshape the indentations with a teaspoon.
- Fill the indentations with Nutella.
- Bake for another 12 to 15 minutes, until golden brown.
- Cool for 10 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
Nutrition
Calories: 167kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 89mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 235IU | Calcium: 17mg | Iron: 1mg