Dulce De Leche and Nutella Thumbprints
Indulge in pure confectionery bliss with these Dulce De Leche and Nutella Thumbprints, a dreamy fusion of buttery, melt-in-your-mouth cookies and rich, luscious fillings. This crowd-pleasing thumbprint cookie recipe combines the decadence of silky dulce de leche and creamy Nutella nestled into soft, golden cookie bases. Perfectly portioned and delicately sweet, these cookies are ideal for holidays, parties, or any time you crave a touch of indulgence. With a simple prep time of just 20 minutes and the option to dust them with powdered sugar for an elegant finish, these treats are as easy to make as they are to enjoy. Whether you serve them with coffee or wrap them up as gifts, these thumbprints are guaranteed to impress!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 50 grams Brown sugar, packed
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 280 grams All-purpose flour
- 0.5 teaspoon Salt
- 120 grams Dulce de leche
- 120 grams Nutella
- 30 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract, and mix until just combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
Using a tablespoon or small cookie scoop, portion the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
Use the back of a spoon or your thumb to gently press an indentation into the center of each dough ball.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The indentations may puff up slightly during baking, so gently press them down again with the back of a spoon immediately after removing them from the oven.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies are cooled, fill half of the indentations with dulce de leche and the other half with Nutella. Use a small spoon, piping bag, or zip-top bag with the corner snipped for precision.
Optional: Lightly dust the cookies with powdered sugar for an elegant finish.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 12.9 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
