Flourless Peanut Butter Thumbprints
I had been searching for a dessert to make for my brother's girlfriend (who is gluten-intolerant), and 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
Total TimePrep: 10 min. Bake: 10 min./batch + cooling
Makesabout 8 dozen
- 2 cups peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large Eggland's Best eggs
- 2 teaspoons vanilla extract
- 1 cup Nutella
- Coarse sea salt
- 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.
Nutrition Facts1 cookie: 66 calories, 4g fat (1g saturated fat), 4mg cholesterol, 26mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 2g protein.
Originally published as Salted Nutella Peanut Butter Thumbprint Cookies in Ultimate Cookie Swap Bookazine 2017
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