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Nutella Cheesecake Thumbprint Cookies

Nutella Cheesecake Thumbprint cookies are a chewy cheesecake flavored cookie filled with Nutella and topped with crushed hazelnuts.
Prep Time15 mins
Cook Time13 mins
Refrigerating the dough2 hrs
Total Time2 hrs 28 mins
Course: Dessert
Cuisine: American
Keyword: nutella cheesecake thumbprint cookies, thumprint cookies
Servings: 15 cookies

Ingredients

  • 4 oz cream cheese softened at room temperature
  • 6 tbsp unsalted butter softened at room temperature
  • 1 tsp vanilla extract
  • ½ tsp lemon zest
  • ½ cup granulated sugar
  • 1 cup flour
  • cup Nutella plus more for optional topping
  • ½ cup Hazelnuts crushed
  • ¼ tsp salt

Instructions

  • In a medium mixing bowl using an electric mixer, beat cream cheese and butter until smooth and fluffy.
  • Add the sugar, lemon zest and vanilla, and beat until all ingredients are mixed together.
  • Sift in flour and salt just until all ingredients are evenly incorporated. Do not overman.
  • On a large baking sheet lined with parchment paper scoop out 1 tablespoon sized balls of dough, roll them into smooth balls , and place them on the cookie sheet.
  • Lightly press your thumb in the center of each ball of dough and fill each thumb press with about 1/2 teaspoon of Nutella. Do not overflow the cookie with Nutella.
  • Top the Nutella part of the cookie with crushed hazelnuts and lightly press them in the Nutella. If desired, lightly sprinkle salt top of the crushed hazelnuts.
  • Cover cookies with plastic wrap and refrigerate for 1-2 hours.
  • Preheat oven to 375°F.
  • Once oven has preheated, place baking sheet in the oven and bake for 12-13 minutes, or just until light golden around d the edges. They will look undone and still be very soft when you take them out.
  • Allow them to cool on a baking sheet for 10-15 minutes then transfer them onto a cooling rack to cool completely.

Notes

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