Nutella Thumbprint Cookies
If you've ever stood over the kitchen counter eating Nutella straight from the jar with a spoon (no judgment here), then these cookies were made for you. Nutella Thumbprint Cookies take everything you love about a classic butter cookie and give it a rich, hazelnut-chocolate center that makes them genuinely hard to stop eating. They look bakery-worthy, but the truth is they come together in under 30 minutes with ingredients you probably already have.
Ingredients
- 1 cup (226g) Unsalted butter Softened to room temperature
- ½ cup Brown sugar Light or dark both work
- ¼ cup White granulated sugar Plus extra for rolling
- 1 large Egg Room temperature
- 1 ½ tsp Vanilla extract Pure preferred
- ¼ tsp Almond extract Optional but recommended
- 2 cups (240g) All-purpose flour Spooned and leveled, or weighed
- 1 ½ tsp Cornstarch Keeps cookies soft and thick
- ½ tsp Baking powder Make sure it's fresh
- ¼ tsp Salt
- ¾ cup Nutella Or any chocolate hazelnut spread
Instructions
- Step 1 — Cream butter and sugars Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and white sugar together on medium-high speed for about 3 full minutes until the mixture is noticeably lighter in color and fluffy in texture. Don't cut this step short — proper creaming is what keeps these cookies from going flat.Step 2 — Add wet ingredients Add the egg, vanilla extract, and almond extract to the creamed butter mixture. Beat until everything is fully combined and smooth, scraping down the sides of the bowl as needed.Step 3 — Mix dry ingredients In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined.Step 4 — Combine Add the flour mixture to the butter mixture in three additions, mixing on low speed just until incorporated after each addition. Once all the flour is mixed in, gently press the dough together if it looks slightly crumbly — it will come together smoothly.Step 5 — Shape and press (before chilling!) Using a 1½-tablespoon cookie scoop, portion the dough into balls. Roll each ball in granulated sugar to coat. Use the back of a round teaspoon measuring spoon to press a deep, clean well into the center of each ball. Do this step before refrigerating — pressing cold dough will crack the edges.Step 6 — Chill Place the shaped and pressed cookie dough balls on a plate or tray. Refrigerate for 30 minutes. This step is key to preventing the cookies from spreading in the oven.Step 7 — Preheat and bake Preheat your oven to 350°F (175°C). Arrange chilled cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 9–10 minutes, until the edges are just set and the bottoms are lightly golden. They may look slightly underdone in the center — that's perfect.Step 8 — Fill with Nutella Remove cookies from the oven and let them sit on the baking sheet for 5–7 minutes. Spoon approximately 1 teaspoon of Nutella into the center well of each cookie. The warmth of the cookie will help the Nutella settle in and melt slightly. Add sprinkles or a drizzle of melted chocolate if desired.Step 9 — Cool completely Transfer the filled cookies to a wire rack and let them cool completely before storing or serving.
Notes
- Press before you chill — always form and press the thumbprint indentation into the dough balls before refrigerating. Pressing cold dough causes cracks around the edges.
- Butter temperature matters — it should be soft enough to leave a finger indent, but not shiny or greasy. Overly soft butter causes cookies to spread too thin.
- Weigh your flour when possible. Too much flour makes dry, dense cookies; too little causes spreading. If you don't have a scale, spoon flour into the measuring cup and level off the top — never scoop directly.
- Filling swaps: Nutella can be replaced with biscoff spread, chocolate peanut butter, vanilla almond butter, sunflower seed butter (nut-free option), or classic jam for a traditional thumbprint.
- Make it festive: Roll dough in colored sugar or top filled cookies with seasonal sprinkles to match any holiday.
- Gluten-free option: Substitute a 1:1 gluten-free all-purpose baking flour for an equally delicious result.
- Storage: Room temperature in an airtight container for up to 5 days. Freeze baked cookies for up to 3 months (flash freeze first). Freeze raw shaped dough for up to 3 months.