Nutella Thumbprint Cookies
Ingredients
The dough
-
2 ¼
cups
all-purpose flour
-
½
teaspoon
salt
-
½
teaspoon
baking soda
-
¼
teaspoon
baking powder
-
¾
cup
unsalted butter
-
¾
cup
granulated sugar
-
3
ounces
cream cheese
-
1
large
egg
-
2
teaspoons
vanilla extract
The filling
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, salt, baking soda, and baking powder in a bowl.
- In a stand mixer, beat butter and sugar for 3 minutes.
- Add cream cheese and beat for another minute.
- Add egg and vanilla, and beat for another minute.
- Reduce speed to low and gradually add flour until just incorporated.
- Refrigerate the dough for 30 minutes.
- Scoop dough and roll into balls, placing them on the baking sheets.
- Make an indentation in each cookie using your thumb or a teaspoon.
- Bake cookies for 10 minutes.
- Microwave Nutella for 30 seconds, stir until smooth, and transfer to a zip-top bag.
- Remove cookies from the oven, reshape indentations if needed, and fill with Nutella.
- Bake for an additional 12 to 15 minutes until golden brown.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24
Calories
167
Total fat
9g
Total carbohydrates
19g
Total protein
2g
Sodium
89mg
Cholesterol
26mg
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