If you’re a fan of rich, buttery cookies with a gooey surprise in the center, you’re in for a treat with this Nutella Thumbprint Cookies Recipe. These cookies are soft, chewy, and bursting with that dreamy chocolate-hazelnut spread we all love. I absolutely love how this recipe is so straightforward but results in cookies that turn out looking and tasting like you spent hours perfecting them. Keep reading—I promise these will become your new go-to for cookie cravings!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these in your pantry—no need for fancy stuff.
- Perfect Texture: Soft and chewy with just a slight crisp on the edges, thanks to a little cornstarch trick.
- Chocolate-Hazelnut Heaven: That generous dollop of Nutella in the middle gives every bite a gooey richness.
- Great for Any Occasion: Whether it’s a cookie exchange, a kid’s lunchbox, or just a quiet treat for yourself, these cookies fit the bill.
Ingredients You’ll Need
These ingredients come together beautifully to create the perfect soft cookie base that holds the Nutella filling just right. A couple of key tips here: using softened butter is a must to get that fluffy dough, and measuring your flour by spooning and leveling helps keep these cookies tender.
- Unsalted Butter: Softened to room temperature for easy creaming and to control salt content precisely.
- White Sugar: Helps give these cookies a nice sweet, crunchy edge when rolled before baking.
- Brown Sugar: Adds moisture and a little chewiness with its molasses content.
- Egg: Acts as the binder, giving structure without weighing the cookies down.
- Vanilla Extract: Brings warmth and depth to the cookie flavor.
- Almond Extract: A subtle nutty note that complements the hazelnut in Nutella perfectly.
- Cornstarch: This is my secret weapon for soft, tender cookies—it keeps gluten from developing too much.
- All-Purpose Flour: Spoon and level for accuracy, so your cookies come out just right every time.
- Baking Powder: Gives a gentle lift for a soft crumb.
- Salt: Balances the sweetness and enhances all the flavors.
- Nutella: The star of the show—just be sure it’s at room temperature for easy spooning!
Variations
I love tweaking this Nutella Thumbprint Cookies Recipe depending on the season or occasion—and you’ll find it’s pretty flexible. Here are some ways I’ve personalized these cookies that you might want to try yourself.
- Nut-Free Version: Substitute the Nutella with a peanut butter or sunflower seed butter spread—still delicious and satisfying.
- Extra Crunch: Add some chopped toasted hazelnuts to the dough or sprinkle over the Nutella dollops before baking for a nice texture contrast.
- Chocolate Drizzle: Once cooled, drizzle melted dark or white chocolate on top for a fancy look that’s surprisingly easy to do.
- Fruit Twist: Swap the Nutella for a raspberry or strawberry jam in the center—they pair beautifully with the buttery dough.
How to Make Nutella Thumbprint Cookies Recipe
Step 1: Cream the Butter and Sugars until Fluffy
Start by beating the softened butter with white and brown sugars using a mixer. It usually takes about 3 minutes to get it nice and light—that’s key for the texture. You’ll know it’s ready when the mixture looks pale and fluffy; don’t rush this step because it sets the foundation for your cookie.
Step 2: Add the Egg and Extracts
Mix in the egg, vanilla, and almond extracts until everything is well combined. This is where your kitchen will start smelling amazing! These extracts give the cookies a subtle complexity that you just can’t skip.
Step 3: Combine Dry Ingredients and Incorporate
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Add these dry ingredients gradually to your wet mix—about a third at a time—and beat just until incorporated. Be careful not to overmix here; you want tender cookies, not tough ones. Once the dough looks uniform, you might need to use your hands to bring it all together.
Step 4: Shape and Chill the Dough Balls
I like to use a tablespoon measure for consistent cookie sizes—about 1 1/2 tablespoons or 22 grams per cookie is perfect. Roll each ball in granulated sugar before pressing your thumb (or the back of a teaspoon) into the center to create that classic “thumbprint” indentation. Then, chill the shaped dough balls for about 30 minutes—this rest is crucial to prevent cracking while baking.
Step 5: Bake and Add Nutella Filling
Place the chilled dough balls on a parchment-lined baking sheet and bake at 350°F for 9–10 minutes. The cookies’ edges should be set but not overly browned. Once they come out, let them sit for 5–7 minutes to firm up a bit, then spoon about a teaspoon of room-temperature Nutella into each indentation. If you want, add a sprinkle of colored sugar or drizzle melted chocolate for extra flair. Finish cooling on a rack, and enjoy!
Pro Tips for Making Nutella Thumbprint Cookies Recipe
- Room Temperature Ingredients: Make sure your butter and egg are at room temp to get that creamy, smooth dough easily.
- Don’t Skip the Chill: Chilling keeps your cookies from spreading too much and cracking.
- Gentle Mixing: Overmixing flour can make cookies tough; mix just till combined for the best texture.
- Nutella Consistency: If your Nutella is too thick, warm it slightly in the microwave for smooth filling.
How to Serve Nutella Thumbprint Cookies Recipe
Garnishes
I often add a little sprinkle of sea salt or crushed toasted hazelnuts on top of the Nutella while it’s still warm—it brings out the chocolate and adds a lovely crunch. For special occasions, I like to drizzle white chocolate on top for extra visual appeal, and my kids love colorful sprinkles to make them festive!
Side Dishes
These cookies pair wonderfully with a cold glass of milk (classic, right?) or a frothy cappuccino if you’re after a grown-up treat. For brunch or a cookie platter, I sometimes serve them alongside fresh fruit or a simple yogurt dip for that contrast of cool and creamy.
Creative Ways to Present
I’ve gifted these nutella thumbprint cookies in cute tins lined with parchment paper—adding a wax paper doily underneath just elevates the presentation. For parties, try arranging them in a circular pattern on a cake stand with edible flowers or fresh mint sprigs—guaranteed to catch your guests’ eyes and hearts!
Make Ahead and Storage
Storing Leftovers
I usually store leftover cookies in an airtight container at room temperature, layered between sheets of parchment paper so they don’t stick. They stay fresh and soft for about 3 to 4 days, which is perfect for fixing that sudden cookie craving.
Freezing
Want to make these in advance? Freeze the unbaked dough balls for up to 3 months. When you’re ready, simply thaw in the fridge overnight and bake as usual. I’ve also frozen baked cookies (without Nutella), then added the filling fresh after reheating—less mess and still delicious.
Reheating
To enjoy these cookies warm, pop them in a preheated oven at 300°F for about 5 minutes or microwave them for 10–15 seconds (just be careful not to melt the Nutella too much). Warm cookies bring back that fresh-baked magic every time.
FAQs
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Can I use another chocolate spread instead of Nutella in this recipe?
Absolutely! You can swap Nutella for any chocolate hazelnut spread or even a peanut butter or almond butter if you prefer. Just keep in mind different spreads have different consistencies and sweetness, so the end flavor and texture might vary slightly.
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How do I prevent my Nutella Thumbprint Cookies from cracking?
The key is chilling the dough balls before baking. The cold dough holds its shape better and reduces cracking. Also, avoid overmixing your dough once the flour is added, and gently create the thumbprint indentation without pressing too hard.
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Can I make these cookies gluten-free?
Yes! To make a gluten-free version, try substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Just keep an eye on the dough consistency as some blends absorb liquids differently—you might need to adjust slightly.
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Why do you add cornstarch to the cookie dough?
Cornstarch softens the cookie by limiting gluten formation and gives a tender, melt-in-your-mouth texture that I love. It’s a simple addition but makes a big difference in the final crumb of these thumbprint cookies.
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How big should I make each cookie?
I recommend about 1 ½ tablespoons or roughly 22 grams per cookie. This size bakes evenly and provides a perfect balance between cookie and Nutella filling—easy to eat, not too small or giant.
Final Thoughts
This Nutella Thumbprint Cookies Recipe has become a beloved staple in my kitchen, especially when I want something quick but special. I love how the simple ingredients come together to create these little bites of chocolate-hazelnut bliss that everyone raves about. If you want a cookie recipe that’s easy, approachable, and utterly delicious, try this one—you’ll be glad you did!
Print
Nutella Thumbprint Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Nutella Thumbprint Cookies are soft, chewy, and perfect for Nutella lovers. With a buttery base and a rich chocolate hazelnut center, these cookies are topped with a generous dollop of Nutella, making them a delightful treat for any occasion. Their tender texture and sweet filling make them an irresistible snack or dessert.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened (228 g / 2 sticks)
- 3/4 cup white sugar (166 g)
- 1/4 cup brown sugar (53 g)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tsp corn starch
- 2 3/4 cups all-purpose flour, spooned and leveled (343 g)
- 1/2 tsp baking powder
- 1/4 tsp salt
Filling
- 3/4 cup Nutella (or your favorite chocolate hazelnut spread)
Instructions
- Beat butter and sugars: Using an electric hand mixer or stand mixer, beat the softened butter and both sugars together until the mixture is light and fluffy, approximately 3 minutes. This aerates the dough for a tender cookie.
- Add egg and extracts: Beat in the egg, vanilla extract, and almond extract until fully incorporated, ensuring a smooth cookie dough.
- Combine dry ingredients: In a small bowl, whisk together the flour, corn starch, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix dry into wet: Slowly add the flour mixture into the butter mixture in about three additions, beating just until incorporated after each addition. Avoid overmixing to keep the cookies tender. Pull the dough together as needed to form a cohesive mass.
- Form dough balls and create indentations: For best results, roll the dough into balls about 1 1/2 tablespoons or 22 grams each. Coat each ball by rolling in sugar, then press down gently with the back of a teaspoon or your thumb to create a thumbprint indentation without cracking the dough.
- Chill the dough: Place the dough balls on a parchment-lined baking sheet and chill in the refrigerator for about 30 minutes to help the cookies maintain their shape and reduce spreading during baking.
- Bake the cookies: Preheat the oven to 350°F (177°C). Bake the chilled cookies for 9 to 10 minutes, or until the edges are set and the bottoms turn a light golden brown. The cookies will remain fairly pale on the top.
- Cool and fill: Let the cookies cool on the baking sheet for 5 to 7 minutes to firm up slightly, then spoon about 1 teaspoon of Nutella into each thumbprint indentation.
- Final cooling: Transfer the cookies to a wire rack to cool completely. Optionally, add chocolate drizzle or sprinkles on top for decoration.
Notes
- These soft and chewy Nutella Thumbprint Cookies are perfect for Nutella lovers craving a buttery, tender cookie with a rich chocolate hazelnut center.
- Rolling the dough balls in sugar before pressing thumbprints helps prevent cracking and adds a slight crunch.
- Chilling the dough is important to help maintain cookie shape and texture during baking.
- Feel free to customize with additional toppings like chocolate drizzle or sprinkles for extra fun and flavor.
- Perfect for holiday cookie exchanges, gift-giving, or anytime treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 138 kcal
- Sugar: 9 g
- Sodium: 22 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
