These Nutella Thumbprint Cookies are soft, buttery, and filled with creamy chocolate-hazelnut goodness. The cookie base is tender and lightly sweet, while the center is filled with rich Nutella that melts perfectly into each bite.
This simple cookie recipe is perfect for holidays, parties, or whenever you’re craving a quick homemade treat. With just a few ingredients and easy steps, you can bake a batch of these irresistible cookies that everyone will love.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ¾ cups | |
| Unsalted butter | ¾ cup | Softened |
| Granulated sugar | ½ cup | |
| Brown sugar | ¼ cup | Adds softness |
| Egg yolk | 1 | Room temperature |
| Vanilla extract | 1 teaspoon | |
| Salt | ¼ teaspoon | |
| Nutella | ½ cup | For filling |
| Powdered sugar | Optional | For garnish |
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Cookie Dough
In a mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolk and vanilla extract and mix until smooth.
3. Add Dry Ingredients
Gradually mix in flour and salt until a soft dough forms.
4. Shape the Cookies
Roll the dough into 1-inch balls and place them on the prepared baking sheet.
5. Create the Thumbprint
Press your thumb or the back of a spoon gently into the center of each cookie to create a small well.
6. Fill with Nutella
Spoon about ½ teaspoon of Nutella into each indentation.
7. Bake
Bake for 10–12 minutes until the edges are lightly golden and the cookies remain soft.
8. Cool and Serve
Allow the cookies to cool on a wire rack. Dust lightly with powdered sugar if desired.
Tips for the Best Nutella Thumbprint Cookies
- Chill the dough for 20 minutes if it becomes too soft.
- Use a teaspoon to neatly fill the cookie centers.
- Add chopped hazelnuts for extra crunch.
- Slightly warm Nutella for easier filling.
Storage
- Room Temperature: Store in an airtight container for up to 4–5 days.
- Freezer: Freeze baked cookies for up to 2 months.
