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Yield: 30 cookies

Nutella Thumbprint Cookies

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Author: Jess Italiano
Made with a hazelnut sugar coating & center full of Nutella, these Nutella thumbprint cookies have a soft cookie base, crunchy hazelnuts, and a center of gooey chocolate hazelnut spread.
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Ingredients
 

  • 282 grams (2 1/4 cups) all purpose flour
  • 8 grams (1 tablespoon) cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 50 grams (1/3 cup) hazelnuts, finely chopped or ground in a food processor
  • 113 grams (1/2 cup) unsalted butter, room temperature
  • 226 grams (1 package) cream cheese, room temperature
  • 300 grams (1 1/2 cups) granulated sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla bean paste or extract

Coating

  • 50 grams (1/3 cup) hazelnuts, finely chopped or ground in a food processor
  • 1 tablespoon granulated sugar

Instructions
 

  • Whisk together the flour, cornstarch, baking powder, baking soda, salt, and ground hazelnuts. Set aside.
    282 grams all purpose flour, 8 grams cornstarch, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 50 grams hazelnuts
  • Separately, beat together the butter and cream cheese until smooth. Add the granulated sugar and beat until combined and fluffy.
    113 grams unsalted butter, 226 grams cream cheese, 300 grams granulated sugar
  • Add the egg, egg yolk, and vanilla and mix until fully incorporated.
    1 egg, 1 egg yolk, 2 teaspoons vanilla bean paste or extract
  • Pour the dry ingredients into the wet ingredients and beat until a dough forms. Cover the bowl tightly and put in the fridge to chill for 2-3 hours.
  • Once ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  • In a small bowl, combine the hazelnuts & granulated sugar. Using a small cookie scoop (mine was a 3/4 oz cookie scoop, ~25 grams of dough per cookie), scoop and roll the dough in between your palms until smooth. Drop the ball of dough into the hazelnut sugar mixture and toss until coated.
    50 grams hazelnuts, 1 tablespoon granulated sugar
  • Space the cookie dough 2-3 inches apart on the prepared baking sheet. Bake for 8-9 minutes until puffy and the edges are set.
  • Let cool for 2 minutes on the pan. Then, press the bottom of a rounded teaspoon into the tops of the cookies to make an indent. Leave to cool for an additional 2-3 minutes before transferring to a cooling rack.
  • Fill the indent in the cookie with Nutella. Enjoy warm or wait until cooled to room temperature.
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