These soft, chewy Nutella Thumbprint Cookies are a chocolate-hazelnut lover’s dream: tender, buttery cookies with a generous dollop of Nutella in the center. Finish them with a chocolate drizzle, sprinkles, or chopped hazelnuts for a festive touch. They’re perfect for holiday cookie exchanges, gifts, or an everyday sweet treat.
These cookies combine a classic tender, buttery base with the irresistible flavor of chocolate-hazelnut spread. If you love Nutella, this is a simple way to enjoy it in cookie form — rich, soft, and perfectly portioned.
Why You Will Love These Nutella Thumbprint Cookies:
- Fun, modern twist on a classic. Traditional jam-filled thumbprints are great, but swapping jam for Nutella elevates these cookies into something decadently chocolatey.
- Quick and easy. The recipe comes together in about 30 minutes with straightforward ingredients and minimal fuss.
- Freezer-friendly. You can freeze the dough or the baked cookies. Dough or baked cookies freeze well for up to three months, making these ideal for holiday prep or last-minute treats.
Recipe Ingredients:
- Butter: Unsalted and softened but not overly soft to prevent spreading.
- Sugars: A mix of white and brown sugar (light or dark brown both work).
- Egg: One large egg.
- Vanilla: Vanilla extract for best flavor.
- Almond extract: Optional, but adds a lovely complementary note.
- Corn starch: Keeps cookies tender and helps prevent excessive spreading.
- Flour: All-purpose flour. Measure by weight if possible, or spoon and level the cup for accuracy. A 1:1 gluten-free all-purpose flour can be substituted.
- Baking powder: Use baking powder (not baking soda) and ensure it’s fresh.
- Salt: A pinch of sea salt; reduce if using salted butter.
- Nutella: Any chocolate-hazelnut spread works. Substitute an allergy-friendly spread if needed.
Step-By-Step Instructions:
- Cream the softened butter with both sugars using a hand mixer or stand mixer until light and fluffy, about 3 minutes. This aeration helps prevent the cookies from spreading too thin.
- Add the egg, vanilla, and almond extract and beat until combined.
- Whisk together the flour, corn starch, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, about a third at a time, mixing just until incorporated. If the dough looks a bit crumbly, bring it together with your hands until it forms a cohesive dough.
- Portion the dough into balls (about 1 1/2 tablespoons or 22 g each). Roll each ball in granulated sugar if desired, then press a thumbprint indentation using the back of a teaspoon or your thumb. Pressing before chilling helps prevent edge cracking.
- Chill the formed dough balls for about 30 minutes.
- Preheat oven to 350°F (175°C). Place the chilled cookies on a parchment-lined baking sheet and bake 9–10 minutes, or until the edges are set and the bottoms are lightly golden.
- Let the cookies cool on the pan for 5–7 minutes, then spoon about 1 teaspoon of Nutella into each indentation. Add sprinkles or a drizzle of melted dark or white chocolate if you like.
- Transfer cookies to a wire rack to finish cooling.
Recipe Tips
- Press before chilling: Make the thumbprint indentation before refrigerating the dough to avoid cracks around the edges.
- Mix up the filling: Nutella is delicious, but you can use cookie butter, chocolate almond butter, peanut butter, jam, or pipe buttercream into cooled cookies for a different result.
- Mind ingredient temperature: Butter should be softened but not greasy; it should yield slightly to pressure. Room-temperature eggs blend more evenly and improve texture.
Storage:
Store baked cookies in an airtight container at room temperature for up to 5 days. They may dry slightly over time but remain enjoyable.
Freezing baked cookies: Cool completely, flash-freeze on a tray for about an hour to set the Nutella, then transfer to a freezer-safe container for up to 3 months.
Freezing dough: Wrap dough tightly in plastic and freeze in an airtight container for up to 3 months. If freezing pre-shaped balls, flash-freeze them on a tray before transferring to a container to keep their shape.
Ways To Vary This Recipe:
- Add festive sprinkles to match holidays or celebrations.
- Stir a drop of peppermint extract into the Nutella for a minty twist.
- Top with crushed candy canes or chopped nuts for texture.
- Drizzle melted dark or white chocolate over the finished cookies.
- Roll dough in chopped hazelnuts before baking, or sprinkle nuts over the Nutella center.
- Use alternate fillings like different nut butters or classic jam.
Other Favorite Cookie Recipes:
Christmas
White Chocolate Dipped Nutella Ritz Cracker Cookies
Christmas
Peppermint Chocolate Chip Cookies
Cookies
Pumpkin Spice Molasses Cookies
Cookies
Chocolate Cake Mix Cookies
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Nutella Thumbprint Cookies
Soft, buttery thumbprint cookies filled with chocolate-hazelnut spread — an easy, crowd-pleasing treat.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 36 cookies
Ingredients
- 1 c unsalted butter, softened (228 g / 2 sticks)
- 3/4 c white sugar (166 g)
- 1/4 c brown sugar (53 g)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 tsp corn starch
- 2 3/4 c all-purpose flour, spooned and leveled (343 g)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 c Nutella or other chocolate-hazelnut spread
Instructions
- Beat the softened butter and sugars until light and fluffy, about 3 minutes. Add the egg, vanilla, and almond extract and mix until combined.
- Whisk flour, corn starch, baking powder, and salt together. Add to the wet mixture in thirds, mixing just until incorporated. Bring the dough together if needed.
- Form dough into 1 1/2 tablespoon (≈22 g) balls. Roll in sugar if desired. Press a thumbprint indentation into each ball before chilling.
- Chill the shaped dough for about 30 minutes. Preheat oven to 350°F (175°C). Bake on a parchment-lined sheet for 9–10 minutes, until edges are set and bottoms are lightly golden.
- Cool 5–7 minutes on the pan, then spoon about 1 teaspoon Nutella into each indentation. Cool completely on a wire rack.
Notes
- Press before chilling: Make the thumbprint indentation before refrigerating to avoid cracked edges.
- Swap the filling: Try cookie butter, nut butters, jam, or buttercream in place of Nutella.
- Ingredient temperature: Use properly softened butter and room-temperature eggs for the best texture.
Nutrition
Calories: 138 kcal, Carbohydrates: 17 g, Protein: 2 g, Fat: 7 g
Nutrition information is approximate.