Salted Nutella Peanut Butter Thumbprint Cookies

by Erin

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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Buffygirl October 22, 2014 - 9:00 pm

Just made these..chickened out last minute , got nervous to bake w/o flour so I added 1/2 quinoa flour…AMAZING Results…probably a little less gooey as normal but Yummy….
thanks for posting!!

spiffycookie October 22, 2014 - 9:28 pm

Haha you’re too funny. Glad you enjoyed them!

Brigette March 6, 2014 - 5:05 am

Great cookies! I cut each of the sugars in half and the cookies always come out just fine, you don’t even miss it, they’re plenty sweet enough as is!

spiffycookie March 6, 2014 - 9:40 am

Thanks for sharing Brigette!

Jenn January 28, 2014 - 1:16 pm

I just made these. Super quick and easy and quite TASTY. Thanks!

Gwen November 25, 2013 - 2:34 pm

Made these last week. They are absolutely delicious and very addictive! I’m planning to make them again tonight :) Great holiday recipe too.

spiffycookie November 25, 2013 - 2:35 pm

Yay glad to hear it!

Kirsten October 5, 2013 - 3:52 pm

I found this recipe a few days ago. Unfortunately I did not have any eggs. Looked through the internet to find out if I could find a substitute and banana seemed to do the trick. I put a couple of bananas in the sugardough. It made the dough too thin so I put oatmeal in it until I could make a kind of firm cookies. Then I made the mistake not to turn on the oven in the right temperature. Only 150 degrees celcius. Of course they were not baked as I returned to the oven, so I turned it up to 200 degrees and baked the cookies for almost 8 more minuts until they were slightly light brown. Waited 10 minuts, made the thumbprints and put the nutella in the holes.

These cookies are the best ever. The surface is caramelized, the middle is soft and cheewy and the softness of the nutella gives this cookie a third dimension of teksture that makes the eksperience eating one of them absolutely heavenly. God appetit, as we say in Danish:-)

Dawn September 28, 2013 - 7:28 pm

These were very good. I used Jiff natural creamy peanut butter and they turned out well. No problems with them flattening out., They are still warm, hoping they will firm up once cooled so I can store them and not have to eat them all tonight. Definitely will make again. I ran out of Nutella so the last few I used jam (good this way as well).

Ellen September 14, 2013 - 10:47 pm

These are perfection. The dough was amazing (ate the equivalent of two cookies before even baking). The cookies were amazing. The combination of Nutella and peanut butter and SALT was amazing. These are truly the best cookies I’ve had in years. I try recipes online all the time, and I almost never comment, but I was seriously blown away. It didn’t hurt that I emailed the recipe to my husband on a whim and he whipped them up the very moment he got it (as a surprise). They made my Friday night! Thank you!

P.S. We didn’t have any natural peanut butter, so he used what we had (Skippy Chunky), and they were definitely on the sweet side (probably should have cut back the sugar, but I am not going to complain as he made them!), but seriously – amazing. I will make them again and again!

spiffycookie September 15, 2013 - 11:28 am

Yay so glad to hear! Thanks so much for commenting.

dana August 29, 2013 - 6:41 pm

Kinda disappointed. They flattened out so there was no way to put a thumbprint in them. Seemed a little too gooey. Followed the recipe exactly as posted. What could have gone wrong, looked nothing like the picture.

lj September 18, 2013 - 9:39 pm

I just made these and they were VERY flat-there is no way you could put a thumbprint in them.. Anyone who made them and they didn’t turn out flat have any tips? I followed the recipe exactly…

spiffycookie September 19, 2013 - 9:13 am

The chunky natural peanut butter that I used was thick and not runny. I know sometimes other natural peanut butter brands can be runny.

Sera June 10, 2013 - 7:37 am

No flour or baking powder/soda???

spiffycookie June 10, 2013 - 4:04 pm


Audra@The-Baker-Chick February 7, 2013 - 8:17 am

Yummy! These sound amazing Erin. So excited to see them on A Cup of Jo!

spiffycookie February 7, 2013 - 8:47 am

Maybe I am a little slow this am, but I’m confused – what do you mean on A Cup of Jo?

Audra@The-Baker-Chick February 7, 2013 - 8:49 am
A Cup of Jo is a hugely famous blog. Big deal!! :)

spiffycookie February 7, 2013 - 8:52 am

Oh my gosh! I had no idea they were on there! I thought maybe that’s what you meant but didn’t want to get my hopes up just in case I misunderstood!!

Hayley @ The Domestic Rebel January 28, 2013 - 10:41 am

Erin, these cookies are out of this world AWESOME. Nutella, pb and sea salt in a cookie? Sign me up!

Hilary February 5, 2013 - 7:48 pm

I just made these, and honestly am
disappointed. They taste like they are missing something, and I think it might be the natural peanut butter – it lacks the sugar that would be in a typical comfort food peanut butter cookie. I was stoked for these and they came up short.

spiffycookie February 6, 2013 - 8:45 am

I am sorry to hear they did not turn out well for you. Especially since there is just as much sugar in these as there is peanut butter!

Dorothy @ Crazy for Crust January 27, 2013 - 8:45 pm

Super yummalicious! PB and Nutella rocks!

natalie@thesweetslife January 26, 2013 - 9:48 pm

oh YUM

Taylor January 25, 2013 - 7:48 pm

I missed National Peanut Butter Day?! How sad…guess I will just have to celebrate a few days late :)

spiffycookie January 27, 2013 - 1:37 pm

It’s never too late to celebrate!

Pam January 25, 2013 - 3:16 pm

No flour for this cookie? Just want to be sure. Thanks.

spiffycookie January 25, 2013 - 3:19 pm


Kayle (The Cooking Actress) January 25, 2013 - 2:06 pm

Ooooooh these cookies look SO FABULOUSLY DELICIOUS!!!!!

Liz (Little Bitty Bakes) January 24, 2013 - 5:14 pm

Ummm you took nat’l peanut butter day to another level with the nutella and salt! I love it.

Liz @SouthernCharm January 24, 2013 - 2:52 pm

Silly nut allergy that I have. This looks AMAZING!

spiffycookie January 24, 2013 - 3:24 pm

Boo!! You could make them with some kind of non-nut peanut butter replacement and then just melted chocolate in the middle?

Liz @SouthernCharm January 24, 2013 - 4:55 pm

I will try that!! Thanks for having my back :)

spiffycookie January 28, 2013 - 10:13 am

Oo what about Biscoff??

Kelly Senyei (Just a Taste) January 24, 2013 - 2:30 pm

Love that we are both on a Nutella kick right now! And combining it with peanut butte? Yes, please!

spiffycookie January 24, 2013 - 2:36 pm

It is meant to be

Jessica@AKitchenAddiction January 24, 2013 - 11:37 am

These cookies are the perfect way to celebrate national peanut butter day!

Aimee @ ShugarySweets January 24, 2013 - 9:42 am

These look perfect, and sound delicious too!!!!

Elaine @ Cooking to Perfection January 24, 2013 - 9:04 am

Happy National Peanut Butter Day! What a perfect way to celebrate with these cookies. I love that you combined nutella and peanut butter. My mouth is literally watering!

Tracey January 24, 2013 - 8:50 am

What a killer combination of flavors, I need these!!

spiffycookie January 24, 2013 - 8:52 am

I brought them into work today. I didn’t want to, because hoarding them all to myself was all I wanted to do. But at the same time I would end up eating them all in one sitting if I didn’t. Now I am being yelled at because they cannot stop eating them haha.

Jennifer October 9, 2013 - 10:53 am

Can you cut back on the white sugar? And what does the sea salt do?

spiffycookie October 9, 2013 - 10:55 am

If you cut back on the sugar the dough will not be as thick and will likely result in flatter cookies. You could try a sugar substitute if you desire. As for the seas salt, it is just sprinkled on top for taste and is not required.


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