Nutella Thumbprint Cookies
These cookies have a soft, cream cheese-based dough and a crunchy hazelnut coating. The center is filled with chocolate hazelnut spread.
Ingredients
For the Dough
- 338g all-purpose flour 2 3/4 cups
- 10g cornstarch 1 Tbsp + 1/2 tsp
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 60g hazelnuts scant 1/2 cup, finely ground
- 140g unsalted butter 10 Tbsp, room temperature
- 284g cream cheese 10 oz, room temperature
- 360g granulated sugar 1 3/4 cups
- 1 large egg room temperature
- 2 egg yolks room temperature
- 2 1/2 tsp vanilla extract or paste
For the Coating
- 60g hazelnuts scant 1/2 cup, finely ground
- 1 1/2 Tbsp granulated sugar
For the Filling
- ~1/2 cup Nutella or other chocolate hazelnut spread 150g
Instructions
- Whisk together flour, cornstarch, baking powder, baking soda, salt, and 60g ground hazelnuts.
- Beat butter and cream cheese until smooth. Add sugar and beat 2-3 minutes until fluffy.
- Mix in egg, egg yolks, and vanilla until just combined.
- Add dry ingredients to wet, mix on low until soft dough forms.
- Chill dough covered for 2 hours or overnight.
- Heat oven to 350F. Line baking sheets with parchment.
- Mix 60g ground hazelnuts with 1.5 tbsp sugar for coating.
- Scoop 3/4 oz dough portions, roll into balls, coat in hazelnut sugar mixture.
- Place 2 inches apart on baking sheets. Bake 10-12 minutes until puffy with pale edges.
- After 2 minutes cooling, make indents with rounded 1/2 tsp measuring spoon.
- Cool 5 minutes on sheet, then transfer to wire rack to cool completely.
- Fill indents with Nutella using piping bag or small spoon.
Notes
Dough will be sticky before chilling. Cookies should not brown. Press cracked edges back together while warm.
Did you make this recipe?Let me know how you liked it below!