Peanut Butter Thumbprints

By Sydney Burskey


  • 2 cups of peanut butter
  • 1 cup of sugar
  • 1 cup of packed brown sugar
  • 2 large Nellie’s free Range Eggs
  • 2 tablespoons of vanilla extract
  • 1 cup of Nutella
  • Sea salt


  1. Preheat oven to 350℉
  2. Cream butter and sugars until until light and fluffy.
  3. Beat in eggs and vanilla. Drop dough by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets.
  4. Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes.
  5. Press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with 1/2 teaspoon Nutella; sprinkle with salt.
  6. Remove to wire racks to cool completely.


Leave a Reply