- 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.