These Nutella thumbprint cookies are buttery, tender, and filled with a generous spoonful of creamy chocolate hazelnut spread. The dough is simple and uses basic pantry ingredients, and the Nutella goes in after baking so it stays smooth and glossy. They’re perfect for Christmas cookie platters, holiday gift boxes, or any time you want an easy chocolate treat.
Nutella Thumbprint Cookies are simple yet versatile cookies. They’re soft and chewy, filled with nutella. I don’t like nutella on my cookies, said NO ONE ever! I personally love this recipe because it’s customizable. Last month I made 8 different thumbprint cookies with this exact recipe. You can add nuts, jams, jelly, apple sauce, peanut butter, anything you fancy, anyway you like it. I’ll share a few variations at the bottom of this recipe.
These Nutella Thumbprint Cookies are made year round in my house, but for Christmas, they’re a must. They’re perfect for Christmas cookie box gifts and cookie exchanges. This thumbprint cookie recipe is surprisingly simple and quick, but when served, it looks fancy and tastes rich.
Christmas is a busy holiday for those of us in the kitchen. I’ve put together a few surprisingly delicious but simple and easy cookie recipes for your Christmas cookie platters. Try out my Chocolate Reindeer Cookies, Hot Chocolate Cookies, Strawberry Thumbprint Cookies, Blackberry and Oatmeal Cookies, and Butterscotch Chocolate Chip Cookies.
Jump to:
- Why You’ll Love These Nutella Thumbprint Cookies
- Ingredients and Subtitutions
- Instructions FOR NUTELLA THUMBPRINT COOKIES RECIPE
- Why Add the Nutella After Baking?
- Variations FOR THUMBPRINT NUTELLA COOKIES
- Equipment
- SERVING SUGGESTIONS
- Storage and Reheating Tips
- Top Tips to Make Nutella Thumbprint Cookies
- FAQ
- Related
- Pairing
- Nutella Thumbprint Cookies (Easy & Buttery)
Why You’ll Love These Nutella Thumbprint Cookies
These cookies make the perfect Christmas treats but can be made for any occasion or gathering.
Simple and Easy – The cookies look impressive enough to assume that you need to be experienced or have a technique up your sleeve. The reality is actually the opposite. Give a 5 year old the dough and a spoon, and they’ll do the job. The first time I made these nutella cookies, my 6 year old actually made the thumbprints with his thumb .
Great Texture – This nutella thumbprint cookies recipe is actually an improved version of a recipe that I found a while ago. I made a few alterations to make the cookies softer, more chewy, and less crumbly.
Perfect for Nutella Lovers – Kids love nutella, and so do most adults. These Christmas cookies are a perfect sweet treat year round. You can also make them in big batches and store them for later.
Customizable – Once you have the cookie dough shaped into balls, the floor is yours. Roll them in dried coconut, chopped nuts, chocolate chips, sprinkles, rolled oats, seeds. You can also swap nutella for chocolate, pistachio spread, salted caramel sauce, maple sauce, or literally ANYTHING you want!
Ingredients and Subtitutions
For The Cookies
- Butter – Use softened, unsalted butter. You can substitute with dairy-free butter or cooking oil as well.
- Granulated Sugar – It makes the cookie edges crispy and surface shiny. Coconut sugar can be used as a substitute.
- Egg Yolks – You don’t need the whites for this recipe. Only add two egg yolks at room temp.
- Vanilla Extract – You can use vanilla bean paste if you want a stronger vanilla flavor. Substitute with almond extract if you want a nuttier flavor.
- All-Purpose Flour – One cup of all-purpose flour. Make sure to measure the flour properly for a good texture.
- Cornstarch – You only need two tablespoons. It’s important for the texture don’t skip it.
- Salt – Salt enhances the flavors and brings out the sweetness. Use fine salt or substitute with sea salt or kosher salt.
- Chocolate Sprinkles – For decorating the cookies.
For The Filling
- Nutella – These won’t be Nutella Thumbprint Cookies without nutella! You can use any other chocolate hazelnut spread you like.
- Hazelnuts – Finely chopped (optional).
See recipe card for quantities.
Instructions FOR NUTELLA THUMBPRINT COOKIES RECIPE
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until light and creamy
Add the egg yolks and vanilla extract. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Scoop approximately 1 tablespoon of dough per cookie and roll into smooth balls.
Spread the chocolate sprinkles on a plate, then roll each cookie dough ball in the sprinkles until evenly coated.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a rounded measuring spoon, gently press an indentation into the center of each cookie. If the edges crack, smooth them with your fingers.
Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set. If the indentations puff up during baking, gently press them again immediately after removing the cookies from the oven.
Allow the cookies to cool on the baking sheet for about 5 minutes so they can firm up slightly, then carefully transfer them to a wire rack to cool completely. Once cooled, transfer the Nutella to a piping bag or a small zip-top bag with the corner snipped off, then pipe about 1 teaspoon into the center of each cookie. Let the Nutella settle for a few minutes before serving.
Make-ahead tip: You can bake the cookies up to 2 days ahead and fill them the day you serve them, so the Nutella stays soft and the cookie base stays tender.
Why Add the Nutella After Baking?
Unlike jam, Nutella doesn’t hold up well in the oven. When it bakes, it loses its creamy texture and turns dull, dry, and a little firm. In a hot oven it can also scorch around the edges, which leaves a slightly bitter taste.
For these Nutella thumbprint cookies, the filling goes in after the cookies have cooled completely. This gives you a few things:
- Smooth, glossy filling. The Nutella stays creamy and shiny, so the cookies look bakery-worthy.
- Fresh chocolate-hazelnut flavor. Unbaked Nutella tastes rich and exactly like it does from the jar.
- No mess. There’s no bubbling or spilling over the edges, and no burnt chocolate stuck to your pan.
- A clean thumbprint. Because you re-press the indent right out of the oven, the well stays deep enough to hold a generous scoop.
Tips for filling:
- Wait until the cookies are fully cool. Warm cookies melt the Nutella and it will run.
- Use about 1 teaspoon per cookie. For a neat look, spoon it in or pipe it with a small piping bag or a zip-top bag with the corner snipped.
- Add toppings while the Nutella is still soft, such as chopped toasted hazelnuts, a pinch of flaky sea salt, or a drizzle of melted chocolate.
Variations FOR THUMBPRINT NUTELLA COOKIES
Roasted Pecan & Nutella Thumbprint Cookies: Nutella has a chocolatey and nutty flavor. If you want to enhance the nutty flavour and a little crunch to these nutella cookies, you can roll them in roasted chopped pecans instead of sprinkles.
Strawberry Thumbprint Cookies: Instead of Nutella, put strawberry jam in the centre. If you want to make them refreshing, finely chop fresh strawberries and add them to the jelly.
Bounty Thumbprint Cookies: Roll the cookie dough balls in coconut powder. In a bowl melt white chocolate wafers and mix in dried coconut. Chill in the refrigerator for 30 minutes. Form small discs the size of indentation on the cookie. Press them into the indents gently.
Equipment
- Mixing bowls – For combining the wet and dry ingredients.
- Electric hand mixer or stand mixer – For creaming the butter and sugar.
- Measuring cups and spoons – For accurately measuring ingredients.
- Cookie scoop – For portioning evenly sized cookie dough balls.
- Baking sheets – For baking the cookies.
- Parchment paper – To prevent sticking and make cleanup easier.
- Wire cooling rack – For cooling the baked cookies.
SERVING SUGGESTIONS
Hot Chocolate & Coffee: Nutella thumbprint cookies can be served with Hot Chocolate, Salted Caramel Latte, Vanilla Bean Latte, or a cup of warm milk.
Christmas Spread: You can add these cookies to your Christmas spread with other Christmas treats like Hot Chocolate Cookies, Chocolate Reindeer Cookies, Strawberry Santas, Christmas Cake Pops, or Christmas Crunch.
Holiday Platter: These nutella cookies don’t have to be confined to Christmas alone. You can serve them for any event or occasion. Pair them with Puff Pastry Hearts, Chocolate Covered Strawberries, Nutella Puff Pastry Twists, Biscoff Truffles, or Fudgy Nutella Brownies, Orange Poppy Seed Muffins, and Biscoff Blondies.
Cookie Board: Serve with other cookies on a cookie board. Check out my easy cookie recipes: Hot Chocolate Cookies, Chocolate Reindeer Cookies, Funfetti Cookies, Blackberry Oatmeal Cookies, and Oatmeal Butterscotch Chocolate Chip Cookies.
Storage and Reheating Tips
Room Temperature: You can store these cookies at room temperature in an air tight jar for 4 days.
Refrigerator: Line the leftover cookies in an airtight container and store them in the fridge for up to a week. Don’t stack them on top of each other or the filling will stick to other cookies. Use parchment paper between layers if you must stack them.
Freezing & Reheating: For the best results, freeze the baked cookies without the Nutella filling. Let them cool completely, then place them in a freezer-safe airtight container with parchment paper between layers. Freeze for up to 2–3 months for best quality. Thaw at room temperature and fill with Nutella before serving.
Top Tips to Make Nutella Thumbprint Cookies
- Chill the dough for at least 20 minutes.
- The dough will be sticky but don’t add more flour.
- Make the indentation before baking. Make sure the indents are deep enough to hold the filling. Don’t make the indents all the way through the cookies.
- Press the puffed up indentations when cookies come out the oven.
- Let the cookies cool completely before piping or spooning Nutella into the centers. This helps the filling stay in place and gives the finished cookies a neater appearance.
- Don’t overfill the centers.
FAQ
Small cracks can appear when you press the dough, especially if it's cold or slightly dry. Gently smooth the edges with your fingers before baking. Avoid pressing too deeply, and don't add extra flour unless the dough is genuinely too sticky to handle.
The dough can puff or spread, making the indentation shallower. Press the center again gently with the back of a rounded measuring spoon as soon as the cookies come out of the oven. Do this while they're warm and soft.
Yes. Another chocolate-hazelnut spread is the closest substitute. Chocolate-almond spread or chocolate-peanut butter spread can also work, although the flavor and consistency will vary. Choose a spread thick enough to sit in the cookie's indentation.
Yes. You can prepare the dough ahead and refrigerate it in a covered bowl. You can also bake the cookies in advance and fill them once they're completely cool. For the freshest appearance, add the chopped hazelnuts just before serving.
Yes. The sprinkles add decoration and a little crunch, but they're optional. You can leave the dough balls plain or roll them in finely chopped hazelnuts if you want.
Use a piping bag or a small zip-top bag with a tiny corner cut off. Pipe slowly into the center, stopping before the filling reaches the rim. If you prefer, use a teaspoon to spoon the Nutella into each indentation.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Nutella thumbprint cookies recipe:
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Nutella Thumbprint Cookies (Easy & Buttery)
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Cooling rack
- Baking Sheet
Ingredients
For the cookies
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 2 tablespoons Chocolate sprinkles optional
For the filling
- ½ cup Nutella chocolate hazelnut spread
- 2 tablespoons finely chopped toasted hazelnuts optional
Instructions
- Prepare the dough: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until light and creamy.
- Add wet ingredients: Add the egg yolks and vanilla extract. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Make the cookie dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
- Chill the dough: Cover the dough and refrigerate for 20 minutes, or until firm enough to roll without sticking.
- Preheat the oven: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop approximately 1 tablespoon of dough per cookie and roll into smooth balls. Spread the chocolate sprinkles on a plate, then roll each cookie dough ball in the sprinkles until evenly coated. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Make the indentations: Using your thumb or the back of a rounded measuring spoon, gently press an indentation into the center of each cookie. If the edges crack, smooth them with your fingers.
- Bake: Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set. If the indentations puff up during baking, gently press them again immediately after removing the cookies from the oven.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Fill with Nutella: Transfer the Nutella to a piping bag or a small zip-top bag with the corner snipped off. Pipe approximately 1 teaspoon into the center of each cooled cookie. Allow the filling to settle before serving.
Notes
- Use softened butter: The butter should be soft but not melted so the cookies hold their shape while baking.
- Measure flour carefully: Spoon and level the flour to avoid dry or crumbly cookies.
- Don’t overmix: Mix the dough only until combined to keep the cookies tender.
- Make a deep enough indent: Use your thumb or the back of a small measuring spoon to create a well that will hold the Nutella after baking.
- Cool completely before filling: Warm cookies can cause the Nutella to melt and become runny.
- Use a piping bag for neat filling: Piping the Nutella gives the cookies a cleaner, more polished appearance.
- Warm Nutella slightly if needed: If it’s too thick to pipe, microwave it for just a few seconds until easier to handle.
- Storage: Store in an airtight container at room temperature for up to 3–4 days.
- Make ahead: The cookie dough can be refrigerated for up to 24 hours before shaping and baking.
Abi Guna says
These Nutella Thumbprint Cookies are one of my favorite easy treats to make! They’re buttery, tender, and filled with just the right amount of creamy Nutella in the center, simple, delicious, and always a crowd-pleaser.