Biscoff Nutella Thumbprint Cookies are slightly, chewy, crunchy, soft, and gooey.
If you didn’t know, I have been completely obsessed with organization lately. It’s probably a good thing the closest Container Store is 45 minutes away otherwise I would be in trouble. We recently organized many of our kitchen cabinets so that it’s not a complete nightmare to pull out one cookie pan or food container. However, our drawers and pantry need some more organization love. There are so many cool products out there to help you clean up your life, I could easily spend hundreds of dollars on all of it. I could also spend hours looking at blogs like IHeart Organizing which I blame for fueling my addiction. What are your favorite organization tips, tricks, blogs, or products?
Our pantry is my nightmare. It’s small, super deep, and super dark. Basically it’s a black hole for food products. Most of the time it leads to some food waste because I forget what I have or it goes bad. But sometimes it can lead to nice surprises, like finding a forgotten half-full container of Biscoff. The urge to grab a spoon and go to town almost won over but luckily I had an idea that combined two of my favorite sweet spreads in the form of an indulgent cookie.
Taste: Biscoff and Nutella are fabulous all on their own but when combined in the form of a Biscoff cookie dolloped with pure Nutella it is heaven on earth.
Texture: Slightly crunchy, chewy, soft, and gooey.
Ease: Not difficult at all.
Appearance: I love that the Nutella almost looks like a Hershey’s Kiss but once you bite into it you realize it’s better than any kiss!
Pros: These cookies are completely addicting and will not last long in your house.
Cons: None! Although you may get a sugar high just sampling the Biscoff and Nutella while baking these cookies.
Would I make this again? Yes.
How to make Biscoff Nutella Thumbprint Cookies
Yield: Makes about 40 cookies
Prep Time: 5 minutes
Cook: 30 minutes
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Biscoff spread (or other cookie butter)
1 stick unsalted butter, at room temperature
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla exract
1/2 cup Nutella (or other chocolate hazelnut spread)
Preheat the oven to 350°F. Line large baking sheets with parchment or silicone baking mats.
In a small bowl combine the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer beat the Biscoff spread and butter on medium speed until smooth. Add the sugars and beat until light in color and well combined. Add the egg and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Bake until the cookies are puffy, about 10 minutes. Remove from oven and made indentations in the center of each cookie with the end of a wooden spoon. Return to the oven and continue to bake until the edges are just lightly golden, about 5 to 6 minutes more. Transfer the sheets to wire racks and let the cookies cool completely.
Spoon or pipe the Nutella evenly among the cookie thumbprints. Serve or store in an airtight container at room temperature for up to 3 days.
Adapted from Martha Stewart
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