Sometimes a girl just wants cookies. Lots of little, tiny, sweet, soft, chocolaty cookies.
When the mood strikes you, this recipe is sure to satisfy that craving!
This recipe is based off a top-rated recipe by Food Network’s Ina Garten, known as the “Barefoot Contessa.” Instead of rolling out the cookie dough, follow the steps below to fill each cookie with Nutella!
These cookies are great fresh out of the oven, but they also soften considerably after a few days.
Nutella Thumbprint Cookies Recipe
Yield: Approximately 36 Cookies
Put the butter and sugar in a bowl and mix on high until combined. Add in the vanilla, mix to incorporate.
In another bowl, combine the flour and salt. Slowly add this mixture to the butter mixture, mixing just to incorporate or until the dough forms.
Shape the dough into a disk, then refrigerate for 30 minutes.
Preheat the oven to 350°F. Remove the dough from the refrigerator and shape into equal-sized spheres, arranging them on a sheet pan about 3 inches apart.
Bake at 350°F for 18-22 minutes, or until golden brown.
Remove the cookies from the oven and work quickly while they are still soft to make a small indentation in the center of each with a spoon. Fill each hole with Nutella, then let the cookies come to room temperature.