For a delicious treat that is sure to bring smiles to your family and friends, give these easy Nutella Thumbprint Cookies a try! They are super easy to make and only require ingredients you probably already have in your fridge and pantry. Give them a try, and they are sure to become a family staple.
Thumbprint cookies are a staple of bake sales and cookie swaps, and adding Nutella makes them even more irresistible.
Neither kids nor adults can resist the nutty chocolate goodness of these cookies.
Try them once, and you will make them again and again.
- Flour: Use all-purpose flour for this recipe. Gluten-free flour may work, but I have not tested this option.
- Salt: Fine salt is best in baking - there really isn't a substitute.
- Baking soda & baking powder: For the best results, make sure you use fresh baking soda and powder.
- Butter: You'll need unsalted butter for this recipe so that the salt content can be controlled. If you only have salted butter on hand, you can use it, but omit the additional ½ teaspoon of salt called for in the recipe.
- Sugar: This recipe was tested with white sugar. If you use a sugar alternative, the results may be different.
- Cream cheese: This ingredient helps to keep the cookies moist and tender. I recommend full-fat cream cheese.
- Egg: Use a large egg for this recipe.
- Vanilla extract: A good quality vanilla extract will give the cookies the best flavor, but any vanilla extract will work.
- Nutella: If your nutella has been in the fridge, you may need to microwave it a bit longer before adding it to your thumbprint Nutella cookies.
Tips & Tricks
- The name for thumbprint cookies comes from the fact that the thumb was traditionally used to make the indent for the filling. You can certainly do this (and it is fun for children), but a teaspoon measure sprayed with cooking spray is also a great option. It will give you a consistent size and shape for each cookie.
- The dough can be made ahead of time and refrigerated for up to 3 days. Just bring it to room temperature before shaping it into balls and adding the filling to your thumbprint cookies with nutella.
- These cookies freeze well, so make a double batch and enjoy them all month long!
Tools Needed to Make
As an amazon associate, I earn from qualifying sales.
Store leftover hazelnut thumbprint cookies with nutella in an airtight container for up to four days.
To freeze, arrange the cooked and cooled cookies on a parchment-lined baking sheet and allow them to freeze solid.
Transfer to a freezer-safe container and store for up to three months.
How to Make
First, start by letting the refrigerated ingredients for this chocolate Nutella thumbprint cookies recipe come to room temperature.
Next, preheat your oven and prep your baking sheets by lining them with parchment paper.
If you don't have parchment paper, grease your cookie sheets or line them with a silicone mat.
Whisk together the flour, salt, baking soda, and baking powder in a medium bowl.
In the bowl of your stand mixer (or using a hand mixer), beat together the butter and sugar for 3 minutes at medium speed.
Add the cream cheese, and beat for another minute. Scrape down the sides of the bowl as needed.
Add the egg and vanilla, and beat for another minute. Again, scrape down the sides of the bowl as needed.
Reduce the speed to low, and add the flour a little at a time. Beat until just incorporated.
Refrigerate the dough for 30 minutes (this step is important).
Scoop the dough using a small cookie scoop and roll it into balls. Place on the prepared baking sheets.
Use your thumb (or a teaspoon measure) to make an indent in each cookie.
Bake for 10 minutes.
Meanwhile, microwave the Nutella in a small bowl for 30 seconds. Stir well until smooth and pourable.
Transfer the Nutella to a zip-top bag, and snip off one corner to use as a piping bag.
Remove the cookies from the oven, and use a teaspoon to reshape the indentations if necessary.
Fill each indentation with Nutella, and return to the oven. Bake for another 12-15 minutes until golden brown.
Allow to cool on the cookie sheets for 10 minutes before transferring to a wire rack to cool completely.
More Must-Try Cookie Recipes
- White Chocolate Raspberry Cookies are sweet, tart, and so satisfying. This cookie works just as well for an after-school snack as it does for a holiday cookie swap.
- Want to make delicious cookies without using your oven? These Air Fryer Sugar Cookies accomplish just that!
- Oatmeal Cranberry Cookies are my oldest-sons all-time favorite cookie, and I think you will love them too.
- Air Fryer Oatmeal Cookies are so easy to make and never fail to satisfy.
Nutella Thumbprint Cookies
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 3 ounces cream cheese at room temperature
- 1 large egg at room temperature
- 2 teaspoon vanilla extract
- ½ cup Nutella
- Preheat your oven to 350° F.
- Line your baking sheets with parchment paper.
- Whisk together the flour, salt, baking soda, and baking powder in a medium bowl.
- In the bowl of a stand mixer, beat together the butter and sugar for 3 minutes at medium speed.
- Add the cream cheese, and beat for another minute.
- Add the egg and vanilla, and beat for another minute.
- Reduce the speed to low, and add the flour a little at a time. Beat until just incorporated.
- Refrigerate the dough for 30 minutes.
- Use a small cookie scoop to measure out the cookies.
- Roll into balls and place on the cookie sheet.
- Make an indentation in the center of each cookie using a teaspoon measure or your thumb.
- Bake for 10 minutes.
- Meanwhile, microwave the Nutella for 30 seconds, and then stir well.
- Transfer to a zip-top bag, then snip a corner hole. (You could also use a piping bag.)
- Remove the cookies from the oven, and reshape the indentations with a teaspoon.
- Fill the indentations with Nutella.
- Bake for another 12 to 15 minutes, until golden brown.
- Cool for 10 minutes on the cookie sheet, then transfer to a wire rack to cool completely.