Peanut Butter Nutella Thumbprint Cookies
Soft, chewy, and filled with gooey Nutella, these Peanut Butter Nutella Thumbprint Cookies are pure homemade comfort. Tested and perfected by Sophie at Sweet Craft Recipes, they blend nostalgic peanut butter richness with indulgent chocolate hazelnut centers — the perfect bite of joy for any cookie lover!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
1 cup (246g) creamy peanut butter
1/2 cup (139g + 2 tbsp) salted butter, softened
1/2 cup (115g) granulated sugar
1/2 cup (123g) brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 1/2 cups (228g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup Nutella (chocolate hazelnut spread)
Instructions
1. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone mats.
2.
3. In a large mixing bowl, cream together peanut butter, softened salted butter, granulated sugar, and brown sugar with an electric mixer for 2–3 minutes until light and fluffy.
4.
5. Beat in the egg and vanilla extract until smooth and fully combined.
6.
7. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
8.
9. Scoop tablespoon-sized balls of dough, roll smooth, and place 2 inches apart on the prepared baking sheet.
10.
11. Using a 1 teaspoon measuring spoon, gently press an indentation into the center of each dough ball.
12.
13. Bake for 8–10 minutes, until edges are lightly golden and centers still appear soft. Do not overbake.
14.
15. Let cookies cool for 5–10 minutes on the tray, then re-indent gently with a spoon to deepen the thumbprint.
16.
17. Transfer to a wire rack to cool completely.
18.
19. Once cooled, fill each indentation with Nutella using a small spoon or piping bag. Optionally warm the Nutella slightly (10–15 seconds) for easy piping.
20.
21. Serve and enjoy! Store in an airtight container for up to 4 days at room temperature or refrigerate for up to 1 week.
Notes
Ensure butter and egg are at room temperature for best texture.
Avoid overbaking — cookies should look soft in the center when removed from the oven.
Re-indent while warm to maintain the perfect Nutella crater.
For a neater finish, pipe Nutella using a bag or Ziploc with the tip snipped.
Sprinkle flaky sea salt on top for a gourmet finish.
Freeze dough balls (unbaked) up to 3 months — bake straight from frozen with 1–2 minutes added.