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+ servings
5 from 1 vote

Peanut Butter Thumbprint Cookies with Nutella

Soft and chewy peanut butter cookies filled with Nutella make a great addition to the cookie tray!
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Refrigerate 2 hours
Total Time 25 minutes
Servings 30


  • 1 cup unsalted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 2/3 cup packed light brown sugar
  • 2/3 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup Nutella


  • In a large bowl, use an electric mixer to beat butter, peanut butter, brown sugar, and 2/3 cup granulated sugar at medium-high speed until light and fluffy. This should take about 3 to 4 minutes.
  • Beat in eggs one at a time, stopping to scrape down sides of the bowl.
  • Beat in vanilla.
  • Whisk together flour, baking powder, baking soda, salt and nutmeg in a medium bowl.
  • Turn mixer on low and gradually add flour. Press plastic wrap down onto dough and refrigerate for at least 2 hours and up to 3 days.
  • Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. 
  • Use a 1 1/2-inch spring-loaded ice cream scoop to scoop dough. Roll each dough into a uniform ball. 
  • Place remaining 2 tablespoons sugar in a bowl. Coat the balls in sugar. Place on baking sheets, 2 inches apart. Press thumb down in middle of each ball to make an indentation. Sprinkle a little more sugar on tops of cookies.
  • Bake for about 10 minutes or until just starting to turn light brown around the edges.
  • Let cool a few minutes and then press bown on the middle of the cookies to make indentation bigger. Fill indentations with Nutella.


Makes about 30 cookies.