Flourless Peanut Butter Thumbprints Recipe

Flourless Peanut Butter Thumbprints Recipe
Flourless Peanut Butter Thumbprints Recipe photo by Taste of Home
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Flourless Peanut Butter Thumbprints Recipe

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I had been searching for a dessert to make for my brother's girlfriend (who is gluten-intolerant), when I came across a naturally gluten-free dessert—a flourless peanut butter cookie. After tweaking the recipe a bit and adding Nutella and a sprinkling of sea salt, I had finally found the perfect cookie for her. —Dana Hinck, Pensacola, Florida
MAKES:
96 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch + cooling
MAKES:
96 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch + cooling

Ingredients

  • 2 cups peanut butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup Nutella
  • Coarse sea salt

Directions

Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Drop dough by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets.
Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes. 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. Remove to wire racks to cool completely. Yield: about 8 dozen
Originally published as Flourless Peanut Butter Thumbprints in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 66 calories, 4g fat (1g saturated fat), 4mg cholesterol, 26mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 2g protein.

  • 2 cups peanut butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup Nutella
  • Coarse sea salt
  1. Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Drop dough by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets.
  2. Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes. 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. Remove to wire racks to cool completely. Yield: about 8 dozen
Originally published as Flourless Peanut Butter Thumbprints in Cookies & Candies Bookazine 2017

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