Salted Nutella Peanut Butter Thumbprint Cookies are warm peanut butter cookies, stuffed with nutella and sprinkled with a little salt. You’ll never want to diet again!
I’m not sure there is any food combination I love more than peanut butter and chocolate. It’s a classic that never ever gets old in my books. See this fudge recipe or these cookies or these cookie bars for further proof. Today, I’m sharing with you a super simple, 5 ingredient (naturally gluten free!) peanut butter cookie that will blow your freaking mind. Following the step by step instructions below, you will see you only need sugar, brown sugar, peanut butter, an egg and some vanilla to form the dough. Scoop them onto a cookie sheet and bake for a few minutes. Then stick a thumb (or the end of a spatula!) into each warm cookie to create a well and fill with nutella, which also miraculously happens to be gluten free. I’m a big time gluten enjoyer, but know there are lots of delicious gluten free recipes out there and this happens to be one of them. An optional last step is to sprinkle with some sea salt to get an extra added salty/sweet finish which I LOVE.
Basically, you should have most, if not all, the ingredients to make these today! Or tomorrow. I’m not picky.
Of course if you don’t have nutella handy, strawberry jam works in a jam. (See what I did there?!)
Here’s how you make them:
Once you pull them out, keep them on the hot baking pan for 5 minutes and then either punch a hole into the center with the end of a spatula or your thumb. My fingers are currently the size of Pringles cans, so I used the back of a rubber scraper.
Here’s the printable:
Salted Nutella Peanut Butter Thumbprint Cookies
Salted Nutella Peanut Butter Thumbprint Cookies are warm peanut butter cookies, stuffed with nutella and sprinkled with a little salt. You'll never want to diet again!
Preheat oven to 350 degrees. Line baking sheet with parchment or silicone baking mat. Set aside.
In large bowl, stir peanut butter together with sugar, egg and vanilla until combined.
Scoop onto prepared baking sheet using cookie scoop. Bake 10 minutes, until cookies have slightly flattened and are not shiny. Remove from oven and cool 5 minutes on baking sheet.
Press thumb into the center of the warm cookie or use the back of a utensil to create an indentation. Spoon in 1/2 teaspoon nutella into hole and sprinkle with sea salt. Serve.