Nutella Thumbprint Cookies
These moreish cookies are so easy, delicious and fun to make. Stuffed with a soft and gooey chocolate centre, topped with crunchy roasted hazelnuts, these cookies are every Nutella lover’s dream!
Ingredients
200 g unsalted butter, at room temperature
110 g caster sugar
1 tsp vanilla bean paste
1 egg, chilled
350 g plain flour
½ tsp sea salt
For the filling
200 g Nutella
80 g roasted hazelnuts, crushed
Instructions
STEP 1/5
Preheat the oven to 160°C fan-forced
Line two baking trays with baking paper
STEP 2/5
Using a hand-held mixer or a stand mixer fitted with the Paddle attachment, beat the butter and sugar for 5 minutes, or until light and fluffy
STEP 3/5
Add the vanilla and egg, beat until well combined
Add the flour and salt, beat until just combined
STEP 4/5
Roll the dough into tablespoon-sized mounds and place onto the trays 2 cm apart
Use your finger or the end of a wooden spoon to make a dent in the centre of each cookie
STEP 5/5
Bake the cookies for 20 minutes, or until just golden
Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top
These cookies can be stored in an airtight container in a cool, dry place for up to 1 week, or in the refrigerator for up to 3 weeks.
Nutella Thumbprint Cookies
These moreish cookies are so easy, delicious and fun to make. Stuffed with a soft and gooey chocolate centre, topped with crunchy roasted hazelnuts, these cookies are every Nutella lover’s dream!
Ingredients
200 g unsalted butter, at room temperature
110 g caster sugar
1 tsp vanilla bean paste
1 egg, chilled
350 g plain flour
½ tsp sea salt
For the filling
200 g Nutella
80 g roasted hazelnuts, crushed
Instructions
STEP 1/5
Preheat the oven to 160°C fan-forced
Line two baking trays with baking paper
STEP 2/5
Using a hand-held mixer or a stand mixer fitted with the Paddle attachment, beat the butter and sugar for 5 minutes, or until light and fluffy
STEP 3/5
Add the vanilla and egg, beat until well combined
Add the flour and salt, beat until just combined
STEP 4/5
Roll the dough into tablespoon-sized mounds and place onto the trays 2 cm apart
Use your finger or the end of a wooden spoon to make a dent in the centre of each cookie
STEP 5/5
Bake the cookies for 20 minutes, or until just golden
Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top