Nutella Thumbprint Cookies
Classic thumbprint cookies get an upgrade thanks to a generous scope of Nutella. These Nutella Thumbprint Cookies are an easy and crowd-pleasing recipe!
Classic thumbprint cookies get an upgrade thanks to a generous scope of Nutella. These Nutella Thumbprint Cookies are an easy and crowd-pleasing recipe!
- Carbohydrate 114.880101755327 g
- Cholesterol 209.78 mg
- Fat 57.0030283344921 g
- Fiber 11.1371666583287 g
- Protein 23.5970100118141 g
- Saturated Fat 20.2520983335173 g
- Serving Size 1 1 dozen cookie (262g)
- Sodium 15174.8213749537 mg
- Sugar 103.742935096998 g
- Trans Fat 2.77123933371558 g
- Calories 1056 calories
Step-by-step
- In the bowl of an electric mixer, cream together the butter and sugar until smooth (3-5 minutes). Scrape the bowl when needed. Then beat in the egg yolks, vanilla, and salt. Finally, beat in the flour until just combined. Cover and chill for about 1 hour.
- Preheat your oven to 375 degrees F. Line cookie sheets with parchment paper and set to the side.
- Shape the dough into 1-inch round balls. Roll the balls in the egg whites and then in the chopped hazelnuts. Place the balls 1 inch apart on the prepared cookie sheets. Then press your thumb into the center of each ball.
- Bake for 10-12 minutes or until lightly browned. If the center puffs during baking, repress it with a spoon. Cool the cookies on a wire rack. In a microwave-safe bowl, microwave the Nutella for about 20 seconds. Fill the center of your cookies with the Nutella. Pack and store them in an air-tight container.
Bakers often skip chilling the dough, which causes these cookies to spread too quickly on the baking sheet and lose their distinct round shape. Managing small-batch measurements requires precision when dividing whole ingredients like egg yolks.
- Chill the dough for a full 60 minutes to solidify the butter so the cookies retain their structure at 375 degrees F.
- Divide the flour by half if cutting the batch down, weighing it to 75 grams for accuracy.
- Microwave the Nutella for precisely 20 seconds to achieve a fluid consistency that pipes easily into the indentations.
- Press the center down again with a small spoon immediately after baking if the dough puffs up in the oven.
- Store the finished cookies in an airtight container at room temperature for up to five days.
Proper equipment management prevents overcrowding on standard baking sheets. Precise temperature control ensures the chopped hazelnut coating toasts evenly without burning.
