Easy Peanut Butter Thumbrint Cookies with Nutella

These are the simplest peanut butter cookies you can make with an added a touch of chocolatey hazelnut to them to amplify the nutty goodness of these cookies. I use four basic ingredients to make the thumbprint peanut butter cookies and then a dollop of Nutella to finish it off.

The best part about this recipe is that if you are on a low carb diet, then you can tweak it to still enjoy the sweet goodness. Just switch you your favorite sugar substitute for the sugar. With the holidays approaching, a quick cookie recipe such as this can come in handy and the finishing touches make it look fancy enough for any holiday party or gift. I think the heartiness of chunky peanut butter makes these cookies ideal for either fall or winter celebrations.  You can always use creamy peanut butter as well, but I like the extra nuttiness that the chunky peanut butter gives each bite.


Easy Peanut Butter Thumbrint Cookies with Nutella


1 cup chunky peanut butter

1 cup white sugar

1 teaspoon baking soda

1 egg

½ cup Nutella


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix peanut butter, sugar, baking soda and egg together in a bowl until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet 1 inch.
  3. Then press your thumb into the center of each ball.
  4. Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minute.
  5. Fill the center of your cookies with a dollop of the Nutella.
  6. Serve on a cookie platter.


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