Best 5 Dulce De Leche And Nutella Thumbprints Recipes

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Indulge in the delightful fusion of dulce de leche and Nutella with our carefully curated collection of thumbprint cookie recipes. These delectable treats combine the irresistible creamy sweetness of dulce de leche with the rich, velvety texture of Nutella, creating a symphony of flavors that will tantalize your taste buds. With various options to choose from, our recipes cater to different skill levels and preferences, ensuring that everyone can enjoy the magic of these cookies. Prepare to embark on a culinary journey as we guide you through the steps of creating these delectable masterpieces, perfect for any occasion.

Here are our top 5 tried and tested recipes!

THUMBPRINTS WITH DULCE DE LECHE, NUTELLA OR JAM



Thumbprints With Dulce de Leche, Nutella or Jam image

Thumbprints are the simplest of cookies, but these are packed with flavor from freshly toasted nuts, each paired with its own filling: pecans with dulce de leche (or homemade caramel sauce, if you have some on hand), hazelnuts with Nutella, or pistachios with a festive pool of red currant jelly in the center. Choose a single combination, or make a batch of each. These cookies benefit from forming the thumbprint halfway through baking, but if you can't take the heat, let the dough soften a bit and then press the thumbprints into the dough before baking.

Provided by Susan Spungen

Categories     snack, cookies and bars, dessert

Time 1h

Yield 3 dozen cookies

Number Of Ingredients 9

3 ounces/85 grams whole hazelnuts (1/2 cup plus 2 tablespoons), whole pecans (3/4 cup plus 2 tablespoons), or whole pistachios (about 2/3 cup)
2 1/4 cups/290 grams all-purpose flour, plus 2 teaspoons
1 cup/225 grams unsalted butter (2 sticks), softened
2/3 cup/135 grams granulated sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/3 cup dulce de leche (for pecan cookies), Nutella (for hazelnut cookies) or red currant jelly (for pistachio cookies), for filling
Flaky sea salt, for sprinkling

Steps:

  • Heat oven to 350 degrees. Spread the hazelnuts or pecans out on a small baking sheet and cook in oven, shaking several times, until toasted, 10 to 12 minutes. If using hazelnuts, transfer to a bowl to cool, cover with a folded dish towel, then rub off the skins. (No need to toast the pistachios.)
  • Once cooled, transfer the nuts to a food processor, preferably a mini one. Add 2 teaspoons flour and pulse just until nuts are finely ground, being careful not to overprocess.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg yolks and vanilla, and beat on medium-high speed until well combined, about 2 minutes, scraping the bowl a few times as needed.
  • Add 1/2 cup ground nuts, the salt and the remaining 2 1/4 cups flour; beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold a few times to make sure everything is well mixed. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour and up to 3 days.
  • Heat oven to 350 degrees. Pinch off small pieces of dough the size of a rounded tablespoon (about 20 grams each) and roll the top half of each one in the remaining ground nuts. Place a few inches apart on parchment- or silicone mat-lined baking sheets. Chill in the freezer until firm, about 10 minutes.
  • Bake for 8 minutes, remove from oven and make a thumbprint in each cookie. Bake until golden brown on the bottom, and nuts are looking toasty but not burned, 6 to 8 minutes longer. Let cool a few minutes on the baking sheets and transfer to wire racks to cool further. While the cookies are still a little warm, fill each one with about 1/2 teaspoon of filling, and cool completely. Sprinkle with flaky sea salt. Cookies will keep in an airtight container at room temperature for up to 1 week.

DULCE DE LECHE THUMBPRINTS



Dulce de Leche Thumbprints image

Betty Crocker® cookie mix and dulce de leche come together in this Christmas dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 22

Number Of Ingredients 7

1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon vanilla
1 egg
1/2 cup coarse white sparkling sugar
3/4 cup dulce de leche milk caramel spread (from 13.4-oz can)

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, vanilla and egg until soft dough forms. Shape dough into 1 1/2-inch balls; roll balls in sparkling sugar. On ungreased cookie sheet, place balls 2 inches apart.
  • Bake 10 to 12 minutes or until edges are light golden brown. Using thumb or end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • Spoon dulce de leche into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Twist bag above dulce de leche; squeeze to pipe about 1 1/2 teaspoons dulce de leche into center of each cookie.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 110 mg

DULCE DE LECHE AND NUTELLA THUMBPRINTS



Dulce De Leche and Nutella Thumbprints image

You just can't beat the delicate buttery texture of good shortbread cookies. In fact, I'm often tempted to think EVERY cookie should start as a shortbread cookie! Add caramel or chocolate-hazelnut, top them with sea salt...and you have something utterly addictive, a swear-worthy cookie!

Provided by spicyperspective

Categories     Dessert

Time 50m

Yield 4 dozen

Number Of Ingredients 8

2 cups unsalted butter, at room temperature (1 lb.)
1 1/3 cups sugar
1 1/4 teaspoons vanilla
1/2 teaspoon salt
4 1/2 cups all-purpose flour
13 ounces dulce de leche (carmel)
13 ounces nutella
course sea salt (for sprinkling)

Steps:

  • Preheat the oven to 350 degrees F. With an electric mixer, cream the butter, sugar, vanilla, and salt until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the flour a little at a time, until it is just combined.
  • Line your cookie sheets with parchment paper. Roll the dough into 1 oz. balls-about 1 ½ tablespoons. Place them on the cookie sheets and make a deep indention in each cookie, with your thumb. Press any cracks back into place.
  • Bake for approximately 20 minutes. It will look like the craters have disappeared, but when the cookies cool, they'll be back!
  • Scoop the Dulce de Leche into a quart-size freezer bag. Microwave it for 30-60 seconds until thin, like melted peanut butter. The bag may be hot, so wrap it in a small towel. Snip a hole in the corner of the bag and squeeze about 1 ½ teaspoons of caramel into the centers of 24 cookies. Tap the cookies gently to help the caramel fill in the entire indention.
  • While the caramel is still a little tacky, sprinkle each cookie with course sea salt. Repeat this process with melted Nutella and the remaining 24 cookies.
  • Allow the Dulce de Leche and Nutella to cool for a little while before serving, so the centers can set.
  • *You could put them in the refrigerator to speed this up!

TAHINI THUMBPRINTS COOKIES WITH DULCE DE LECHE



Tahini Thumbprints Cookies With Dulce de Leche image

Pleasantly bitter tahini and rich, sweet dulce de leche make a perfect pair in these charming little cookies. The tahini gives the baked dough a fudgy, halvahlike texture and flavor, and a chewiness that's totally irresistible. Top the dulce de leche centers with a sprinkle of flaky salt for sweet-salty perfection in each bite. These cookies are also excellent filled with a dollop of raspberry jam in place of the dulce de leche.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 40m

Yield About 28 cookies

Number Of Ingredients 11

1 1/3 cups/170 grams all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 packed cup plus 2 tablespoons/130 grams light brown sugar
6 tablespoons/85 grams unsalted butter, softened
3/4 cup/200 grams tahini, stirred well
1 large egg plus 1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
Heaping ½ cup/180 grams dulce de leche, store-bought or homemade
Flaky salt

Steps:

  • Place racks in the upper and lower thirds of an oven and heat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
  • In a small bowl, whisk together the flour, baking powder and baking soda, and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the tahini and mix on medium speed until well combined, stopping to scrape down the sides and bottom of the bowl as needed with a rubber spatula.
  • Add the egg, egg yolk, vanilla extract and salt to the butter-tahini mixture, and mix on medium speed until emulsified, about 1 minute. Scrape down the sides and bottom of the bowl to ensure the dough is evenly mixed.
  • Add the flour mixture, and mix on low speed until just combined and no streaks of flour remain. Scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
  • Roll the cookies into tablespoon-size balls and place them on the baking sheets about 2 inches apart.
  • Bake the cookies for 7 minutes, then remove them from the oven and very carefully use your thumb or the handle of a wooden spoon to make a teaspoon-size indent in the center of each cookie. The cookies will crack slightly along the edges; that's OK. Return the cookies to the oven, rotating the pans from front to back and top to bottom. Bake until the cookies are set and just barely golden at the edges, another 5 to 7 minutes. Set the pans on cooling racks and press on the indentations slightly if they have puffed up during the baking process. Let the cookies cool for 10 minutes.
  • Use a small spoon or pastry bag to fill the indentation of each cookie with about 1 teaspoon of dulce de leche, and sprinkle with flaky salt, if using. Let cool completely on the pans. Store in a single layer in an airtight container for up to 5 days.

DULCE DE LECHE CHOCOLATE CHIP THUMBPRINTS RECIPE - (4.5/5)



Dulce de Leche Chocolate Chip Thumbprints Recipe - (4.5/5) image

Provided by mytastytreasures

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
1 teaspoon honey
2 ounces semisweet chocolate squares, chopped (not
chunky) I used semi sweet mini choc chips
1/4 cup dulche de leche (caramel spread)

Steps:

  • 1. Whisk together flour, baking soda, and salt in a small bowl. 2. Beat together butter and sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add extract and honey; beat until combined well. 3. Reduce speed to low and slowly add flour mixture, beating until just combined. Fold in chocolate. Chill dough until firm, about 2-1/2 hours. 4. Preheat oven to 350 degree F and arrange rack in center. Line 2 cookie sheets with parchment paper. 5. Roll dough into 1-inch balls and place on prepared sheets about 1 inch apart. Using the end of a wooden spoon, make a dent in center of each cookie. Freeze 15 minutes. 6. Bake 1 sheet of cookies 10 minutes. Remove from oven and redent centers. Fill with generous 1/4 teaspoon dulce de leche and bake until set, about 3 minutes. Repeat with remaining sheet. 7. Transfer cookies on sheets to racks and cool 5 minutes. Using a metal spatula, transfer cookies to racks to cool completely. (Can be stored at room temperature in an airtight container, in single layers separated by waxed paper, up to 1 week.) Makes about 40 cookies.

Tips:

  • Use high-quality ingredients: This will make a big difference in the final flavor of your thumbprints. Choose a good quality dulce de leche and Nutella, and use real butter instead of margarine.
  • Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
  • Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
  • Bake the cookies until the edges are just starting to brown: This will ensure that the cookies are cooked through but still soft and chewy.
  • Let the cookies cool completely before filling them: This will help to prevent the filling from seeping out.

Conclusion:

These dulce de leche and Nutella thumbprints are a delicious and easy-to-make treat that is perfect for any occasion. They are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat, give these cookies a try. You won't be disappointed!

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