Chocolate Nutella Thumbprint Cookies | Gina Chong
Hubby brings home something random every time he goes overseas. The first time he brought back some German yogurt (sooo good though) and this last time he brought back two ginormous jars of Nutella because he found them on super sale. Well they were on sale because they expire soon, so I was told to make as many Nutella recipes as I can lol. So here are some cookies I made for his crew to eat on a night flight:

Rating: 9/10
Why: So good. But next time I will use melted chocolate rather than cocoa in the cookies. I think the flavor will complement the Nutella better.

Chocolate Nutella Thumbprint Cookies
Makes about 3 dozen

  • 2 cups flour
  • 2/3 cups unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 cups unsalted butter, softened
  • 1 cups granulated sugar, plus extra for rolling
  • 1 egg
  • 1 Tbsp vanilla extract
  • Nutella spread


Preheat oven to 350F. Prep baking sheets with parchment paper and place oven racks in the top and bottom thirds of the oven.

In a small bowl, combine the flour, cocoa powder and salt. Set aside.

In a separate bowl, beat together the butter and sugar until fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Then mix in the dry ingredients.

Place some sugar in a small shallow bowl. Roll batter into 1-inch balls, roll in the sugar to cover, and place at least 2 inches apart on the baking sheet. Bake for 8 minutes. They should look set but still moist. Immediately use the back of a teaspoon to make a circle imprint in the middle of each cookie. Let cool completely.

Once the cookies are cool, prep the Nutella by placing it in a pastry bag fitted with a large circle tip. Squeeze Nutella onto each cookie and raise the bag straight up so that the Nutella ends up looking like a Hershey kiss.

Cookie recipe adapted from Everyday Food by Martha Stewart Dec 2011 via Stylish Cuisine.

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