If you’re on the hunt for a cookie recipe that’s simple yet irresistible, these Nutella Thumbprint Cookies are just the thing! They combine buttery softness with a chocolatey richness, making them perfect for any occasion.
Table of Contents
What Are Nutella Thumbprint Cookies?
Nutella thumbprint cookies are a delightful marriage of tender shortbread-like cookie dough and creamy, chocolate-hazelnut goodness. Each cookie is rolled into a ball, pressed with a thumb (hence the name!), and finished with a dollop of Nutella. A sprinkle of toasted hazelnuts adds texture and a nutty aroma that takes these cookies to the next level.
These cookies are as fun to make as they are to eat and they’re a great way to kids involved in the kitchen! The cookie base is buttery and slightly crumbly, making it the perfect canvas for the luxurious chocolate hazelnut spread. They’re not only a hit during the holiday season but also a year-round favorite for afternoon snacks or dessert tables. With minimal effort, you’ll have a batch of cookies that look stunning and taste incredible!
Ingredients You Need
- Unsalted Butter – We recommend softened butter for a smooth, creamy dough. Set it out about 30 minutes before baking for the best results.
- Granulated Sugar – White sugar adds sweetness and helps the cookies achieve a slightly crisp exterior. Rolling the dough in sugar gives them even more crunchiness!
- Egg Yolk – Using the yolk of the egg adds richness to the cookie dough. Save the white for another recipe, like meringues!
- Egg – The egg helps bind the dough while adding extra moisture.
- Vanilla Extract – Vanilla adds a warm and fragrant flavor. We love using real vanilla for the best flavor.
- All-Purpose Flour – This is the foundation of any classic cookie. Make sure to measure it correctly by scooping and leveling for the perfect texture.
- Almond Flour – Using this flour adds a delicate nuttiness and a tender crumb to the cookie base.
- Salt – A little bit of salt balances the sweetness and brings out the other flavors in the dough.
- Chocolate Hazelnut Spread – This is the star of the recipe! It’s creamy, nutty, and absolutely delicious.
- Toasted and Crushed Hazelnuts – These add a crunchy finishing touch with a toasty, earthy flavor.
How to Make Nutella Thumbprint Cookies
- Combine Butter and Sugar. Add the softened butter and sugar to a large bowl and beat until light and airy. This creates the base for your soft, rich dough.
- Incorporate Wet Ingredients. Beat in the egg yolk, whole egg, and vanilla extract until completely combined.
- Mix Dry Ingredients. Pour or sift the all-purpose flour, almond flour, and salt into another bowl. Slowly pour this mixture into the wet ingredients and mix until a dough forms.
- Form the Cookies. Roll small portions of dough into uniformly sized balls, then coat them lightly in granulated sugar if desired. This step adds extra texture and sweetness to the cookie’s surface.
- Make Indentations. Press a small well into each cookie with a spoon or your thumb. Take care not to press all the way through!
- Bake the Cookies. Pop your cookies in the oven and bake until the edges are golden and the centers are set.
- Cool Completely. Let the cookies cool briefly on the baking sheets before moving them to a cooling rack. This helps them stay intact.
- Add the Nutella. Fill each indentation with a generous amount of chocolate hazelnut spread. Top with crushed hazelnuts for an irresistible finish.
Variations
- Peanut Butter – Swap Nutella for creamy peanut butter.
- Jam – Use a dollop of your favorite fruit jam for a sweet, fruity twist.
- Espresso – Add a pinch of espresso powder to the cookie dough.
- White Chocolate – Drizzle melted white chocolate over the cookies.
- Spices – Add a pinch of cinnamon or cardamom to the dough for a warm, spiced variation.
- Dark Chocolate – Replace Nutella with dark chocolate ganache for a rich, chocolatey filling.
- Coconut – Sprinkle shredded coconut instead of hazelnuts for a tropical vibe.
Can I Store Leftovers?
These cookies can be easily stored in an airtight container for a couple of days without losing their texture.
Refrigerating the cookies is not necessary unless your kitchen is especially warm. If you do refrigerate them, they’ll be good for about 1 week.
To freeze, place them in a single layer on a tray, then transfer them to a freezer-safe bag once solid. They’ll last for about 3 months.
Common Questions about Nutella Thumbprint Cookies
Absolutely! You can use any spread you like. Peanut butter, jam, or even caramel would be delicious. Get creative and have fun with it!
While all-purpose flour is the most common, you can experiment with other flours like whole wheat or a gluten-free 1:1 alternative. Just be aware that this may change the texture of the cookies.
Yes, you can! You can make the dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Use your thumb or the back of a small spoon to gently press down on the center of each cookie. Don’t press too hard or you might break through the bottom.
More Delicious Cookie Recipes
Searching for more sweet snacks? We have you covered with these cookies that are always a hit at our house!
Soft and Chewy Gingerbread Cookies
Brown Butter Pistachio Chocolate Chip Cookies
Nutella Thumbprint Cookies Recipe
Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- 1 large egg yolk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ cup almond flour
- ½ teaspoon salt
- ½ cup granulated sugar for rolling, optional
- ⅓ cup chocolate hazelnut spread
- toasted and crushed hazelnuts for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and ½ cup granulated sugar until light and fluffy, about 2-3 minutes.1 cup unsalted butter, ½ cup granulated sugar
- Add Wet Ingredients: Add the egg yolk, whole egg, and vanilla extract to the butter mixture. Beat until fully combined.1 large egg yolk, 1 large egg, 1 teaspoon vanilla extract
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.2 cups all-purpose flour, ¼ cup almond flour, ½ teaspoon salt
- Shape and Roll: Scoop about 1 tablespoon of dough and roll it into a ball. If desired, roll the ball in the additional ½ cup sugar for a crisp, sweet coating. Place the balls 2 inches apart on the prepared baking sheets.½ cup granulated sugar
- Create Indentations: Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
- Bake: Bake the cookies in the preheated oven for 10-11 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Fill with spread: Spoon about ½ teaspoon of chocolate hazelnut spread (as much or as little as you'd like). Sprinkle with toasted hazelnuts.⅓ cup chocolate hazelnut spread, toasted and crushed hazelnuts
Equipment
Notes
- Almond flour adds a subtle nuttiness to the cookies but can be replaced with additional all-purpose flour if needed.
- These cookies can be stored in an airtight container at room temperature for up to 1 week.
Would you like to save this? 🔖
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
