Salted Nutella Peanut Butter Thumbprint Cookies

These gluten-free peanut butter thumbprint cookies are filled with a dollop of Nutella and sprinkled with coarse sea salt for the perfect sweet and salty cookie.

Salted Nutella Peanut Butter Thumbprint Cookies

It’s National Peanut Butter Day!!! And what better way to celebrate than with some cookies? You all are very much aware of my peanut butter obsession, but with the addition of nutella I pretty much lost my mind. These little thumbprints might have to go into overtime in the competition against the butternut salad to determine which is my favorite recipe this week. I know I talked up that salad a bunch, but take the same excitement and apply it here again. How about I just have that salad again with these for dessert? Like 8 of them.

Fleur de sel continues to be unavailable to me except by purchasing online (which for some reason I refuse to do) so I was excited to see course salt used on these cookies. The recipe is also incredibly simple and requires few ingredients – most of which you should already have in your pantry except maybe the natural peanut butter, but I am tempted to try making them with regular. In other words, there is no excuse for not making these in honor of today.

For more peanut butter recipes to celebrate National Peanut Butter Day, check out my peanut butter & chocolate roundup with recipes from all your favorite bloggers.

One year ago: Homemade Pizza Sauce

Two years ago: Peanut Butter Stuffed Chocolate Chip Cookies


Makes 2 dozen small cookies


1 cup chunky natural peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1/2 tsp vanilla extract

1/4 cup nutella

Coarse sea salt, optional


  1. Preheat oven to 350 degrees. Line baking sheet with parchment or silicone baking mat. Set aside.
  2. In large bowl, stir peanut butter together with sugar, egg and vanilla until combined. Scoop onto prepared baking sheet using a small 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.

* I used my medium cooke scoop but then split the dough ball in half

Source: Lauren’s Latest

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