Get ready to meet your new favorite cookie obsession: Nutella Thumbprint Cookies! These delightful treats combine the classic charm of traditional thumbprint cookies with the irresistible allure of creamy Nutella. The buttery, tender cookie base creates the perfect vessel for that signature hazelnut chocolate spread we all know and love.
These cookies strike that perfect balance between homemade comfort and special-occasion worthy. The slight crispness of the edges gives way to a soft center, while the pool of Nutella in the middle stays just a touch gooey even after cooling. They’re elegant enough for holiday cookie exchanges but simple enough for a random Tuesday night baking session.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry (plus Nutella, of course!)
- No complicated techniques—if you can make an indent with your thumb, you can make these cookies
- The perfect balance of textures: tender cookie with creamy Nutella center
- Kid-friendly recipe that’s great for family baking sessions
- Impressive presentation despite minimal effort—they look like they came from a bakery!
Ingredients
- 2¼ cups all-purpose flour (282g)
- 1 tablespoon cornstarch (8g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup hazelnuts, finely chopped (50g)
- ½ cup unsalted butter, room temperature (113g)
- 8 oz cream cheese, room temperature (226g)
- 1½ cups granulated sugar (300g)
- 1 whole egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla bean paste or extract
- ⅓ cup hazelnuts, finely chopped (50g)
- 1 tablespoon granulated sugar
- Nutella, for filling centers
Instructions
- Whisk together flour, cornstarch, baking powder, baking soda, salt, and ground hazelnuts in a bowl. Set aside.
- Beat butter and cream cheese until smooth. Add sugar and beat until fluffy. Mix in egg, egg yolk, and vanilla until fully incorporated.
- Combine wet and dry ingredients until dough forms. Cover bowl tightly and chill for 2-3 hours.
- Preheat oven to 350°F. Line baking sheet with parchment. Mix coating hazelnuts and sugar in small bowl.
- Scoop ~25g dough balls, roll until smooth, then coat in hazelnut-sugar mixture. Space 2-3 inches apart on baking sheet.
- Bake 8-9 minutes until puffy with set edges. After 2 minutes, make indents with rounded teaspoon. Cool 2-3 more minutes before moving to rack.
- Fill indents with Nutella. Serve warm or at room temperature.
Tips & Variations
- For easier filling, warm the Nutella slightly by microwaving for 10-15 seconds or placing the jar in warm water.
- Add 1/2 teaspoon of espresso powder to the cookie dough for a subtle coffee flavor that enhances the chocolate notes.
- Try rolling the dough balls in chopped hazelnuts before baking for extra crunch and flavor.
- For a festive touch, sprinkle with colored sugar or add holiday sprinkles on top of the Nutella.
- Make ahead by preparing the cookie bases and freezing them, then thaw and add Nutella before serving.
- Substitute almond extract for vanilla for a different flavor profile that pairs beautifully with the hazelnut spread.
Serving Suggestions
These Nutella Thumbprint Cookies are divine on their own, but pair them with a cold glass of milk for the ultimate classic cookie experience. For a more sophisticated dessert presentation, serve them alongside coffee or espresso after dinner, or arrange them on a platter with fresh berries and a dollop of whipped cream for contrast.
They also make a wonderful addition to holiday cookie platters or as part of a dessert charcuterie board with other small sweets, nuts, and chocolate-dipped fruits.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- The unfilled cookie bases can be frozen for up to 3 months. Thaw and add Nutella before serving.
- For the best texture, don’t overbake—the cookies should be set but not browned except for a slight golden color at the edges.
- If your kitchen is warm, refrigerate the dough for 15-20 minutes before rolling to make it easier to handle.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 teaspoon or omit it entirely to avoid overly salty cookies.
Why did my cookies spread too much?
This usually happens if the butter is too warm. Make sure it’s softened but still cool to the touch, and consider chilling the dough for 30 minutes before baking.
Can I substitute another spread for Nutella?
Absolutely! Cookie butter, peanut butter, or any chocolate-hazelnut spread will work beautifully in this recipe.
How do I know when the cookies are done baking?
The cookies are ready when the edges are just beginning to turn golden but the centers still look slightly underdone. They’ll continue to set as they cool.
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