Name: Nutella Thumbprint Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: Approximately 24 cookies
Ingredients: 2¼ cups all-purpose flour (282g); 1 tablespoon cornstarch (8g); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ⅓ cup hazelnuts, finely chopped (50g); ½ cup unsalted butter, room temperature (113g); 8 oz cream cheese, room temperature (226g); 1½ cups granulated sugar (300g); 1 whole egg, room temperature; 1 egg yolk, room temperature; 2 teaspoons vanilla bean paste or extract; ⅓ cup hazelnuts, finely chopped (50g); 1 tablespoon granulated sugar; Nutella, for filling centers

Nutella Thumbprint Cookies are more than just a sweet treat; they’re a nostalgic hug in every bite. Imagin extracte tender, buttery shortbread dough, perfectly cradling a molten pocket of rich, hazelnut-chocolate bliss. It’s no wonder these delightful cookies have captured the hearts (and taste buds!) of so many. There’s an undeniable magic in the simplicity of their creation and the explosion of flavor they deliver. What sets these Nutella Thumbprint Cookies apart is that perfect textural contrast – the slight crum extractble of the cookie giving way to the smooth, intensely satisfying warmth of the Nutella. They’re the ideal accompaniment to a steaming cup of coffee, a comforting addition to any holiday cookie platter, or simply a fantastic way to brighten an ordinary afternoon. Get ready to experience pure joy with every perfectly formed, hazelnut-kissed indentation.

Ingredients:

2¼ cups all-purpose flour (282g)
1 tablespoon cornstarch (8g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup hazelnuts, finely chopped (50g)
½ cup unsalted butter, room temperature (113g)
8 oz cream cheese, room temperature (226g)
1½ cups granulated sugar (300g)
1 whole egg, room temperature
1 egg yolk, room temperature
2 teaspoons vanilla bean paste or extract
⅓ cup hazelnuts, finely chopped (50g)
1 tablespoon granulated sugar
Nutella, for filling centers

Preparing the Dough

In a medium bowl, whisk together the dry ingredients: 2¼ cups of all-purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. The cornstarch is a little secret weapon here, helping to create a wonderfully tender and melt-in-your-mouth cookie texture. Make sure everything is evenly distributed for consistent results. Set this bowl aside for now.
In a large bowl, begin extract by creaming together the softened unsalted butter and the room-temperature cream cheese. This is a crucial step for achieving a rich and creamy cookie dough. Using softened ingredients ensures they blend smoothly without any lumps. Beat them together with an electric mixer on medium speed until the mixture is light, fluffy, and well combined, which should take about 2-3 minutes. Gradually add the 1½ cups of granulated sugar to the creamed butter and cream cheese mixture. Continue beating until the mixture is pnon-alcoholic ale and airy, scraping down the sides of the bowl as needed. This aeration is key to a cookie that’s light and holds its shape.
Now, it’s time to add the eggs and vanilla. Beat in the whole egg and then the egg yolk, one at a time, ensuring each is fully incorporated before adding the next. After adding both eggs, mix in the 2 teaspoons of vanilla bean paste or extract. If you’re using vanilla extract, give it a good sniff – it should smell wonderfully fragrant. The vanilla adds a lovely depth of flavor that complements both the nutty notes and the chocolatey Nutella.
Gradually add the dry ingredients from step 1 to the wet ingredients in the large bowl, mixing on low speed until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, leading to tougher cookies. Once you no longer see streaks of dry flour, stop mixing. Gently fold in the first portion of ⅓ cup of finely chopped hazelnuts. These will provide a delightful crunch and earthy flavor that pairs perfectly with the Nutella. The dough will be quite soft and sticky at this point.
To make handling the sticky dough easier, cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or until firm enough to scoop. Chilling the dough not only makes it easier to work with but also allows the flavors to meld and deepens the cookie’s texture. While the dough is chilling, prepare your baking sheets by lining them with parchment paper. This prevents sticking and makes for easy cleanup. Also, preheat your oven to 375°F (190°C).

Forming and Baking the Cookies

Once the dough has chilled and is firm, it’s time to form the cookies. Scoop rounded tablespoons of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets. You want them to have enough space to spread slightly during baking without touching.
Now for the signature thumbprint! Using the back of a lightly floured teaspoon or your thumb, gently press an indentation into the center of each dough ball. Aim to create a well that’s deep enough to hold a generous amount of Nutella, but be careful not to press all the way through the dough. This indentation is where the magic will happen.
In a small, shallow bowl, combine the second portion of ⅓ cup of finely chopped hazelnuts with the remaining 1 tablespoon of granulated sugar. This is for coating the edges of your cookies. Lightly roll the sides of each cookie dough ball (avoiding the thumbprint) in this hazelnut-sugar mixture. This adds an extra layer of crunch and flavor to the cookie’s exterior and looks beautiful.
Fill each indentation with a heaping teaspoon of Nutella. Don’t be shy; the Nutella will melt and spread slightly during baking, creating a gooey, irresistible center. Ensure the Nutella is distributed evenly within the wells.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still appear slightly soft. The Nutella will have softened and spread, but it shouldn’t look completely liquid. Keep a close eye on them as oven temperatures can vary.
Once baked, carefully remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This allows them to firm up slightly before you move them. Then, using a spatula, transfer the cookies to a wire rack to cool completely. As they cool, the Nutella will continue to set slightly, creating that perfect fudgy center. Enjoy your delicious Nutella Thumbprint Cookies!

Conclusion:

There you have it! These Nutella Thumbprint Cookies are a delightful treat that’s sure to impress. The combination of the buttery, tender cookie base and the rich, creamy Nutella filling creates a truly irresistible flavor and texture. They’re surprisingly simple to make, making them perfect for a fun baking project with family or for whipping up a batch for a special occasion. I encourage you to give these cookies a try – I’m confident they’ll become a new favorite!

For serving, these cookies are wonderful on their own, perhaps with a glass of cold milk or a warm cup of coffee. They also make a fantastic addition to any cookie platter or as a sweet ending to a meal. Don’t be afraid to experiment with variations – you could add a sprinkle of sea salt on top before baking for a sweet and salty contrast, or even drizzle them with melted chocolate for an extra touch of decadence.

Frequently Asked Questions:

How should I store Nutella Thumbprint Cookies?

Store your cooled Nutella Thumbprint Cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage; simply place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container.

Can I use a different chocolate hazelnut spread?

Absolutely! While the recipe is designed for Nutella, you can certainly use another brand of chocolate hazelnut spread. The flavor profile might vary slightly, but they should still be delicious!