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Nutella Thumbprint Cookies Recipe

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4.3 from 5 reviews

These Nutella Thumbprint Cookies are soft, chewy, and packed with a rich chocolate hazelnut center. A buttery cookie base is complemented with a generous dollop of Nutella, making it a perfect treat for holidays, parties, or any special occasion. The cookies are easy to make with simple ingredients and feature a delightful texture contrast between the tender cookie and creamy Nutella filling.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened (228 g, 2 sticks)
  • 3/4 cup white sugar (166 g)
  • 1/4 cup brown sugar (53 g)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tsp corn starch
  • 2 3/4 cups all-purpose flour, spooned and leveled (343 g)
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Filling and Topping

  • 3/4 cup Nutella or favorite chocolate hazelnut spread
  • Optional: sprinkles or melted white/dark chocolate for drizzle

Instructions

  1. Prepare the Butter and Sugars: Using an electric hand mixer or stand mixer, beat the softened butter along with the white and brown sugars on medium speed until the mixture turns light and fluffy, about 3 minutes. This step ensures the cookies will be tender and airy.
  2. Add Egg and Extracts: To the creamed butter and sugars, add the large egg, vanilla extract, and almond extract. Beat until everything is fully incorporated, ensuring a smooth and uniform dough base.
  3. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, corn starch, baking powder, and salt. This evenly distributes the leavening and thickening agents throughout the flour.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients, about one-third at a time, mixing on low speed just until combined after each addition. Avoid overmixing to keep the cookies tender. Once all flour is incorporated, if needed, use your hands to gently bring the dough together into a cohesive ball.
  5. Shape and Chill Dough Balls: Portion the dough into balls weighing approximately 1 1/2 tablespoons or 22 grams each. Roll each ball in sugar to coat, then press an indentation in the center using the back of a teaspoon or your thumb to create the classic thumbprint shape. Place the shaped dough balls on a parchment-lined baking sheet and chill for 30 minutes to prevent excessive spreading during baking.
  6. Bake: Preheat your oven to 350°F (175°C). Bake the chilled cookie dough balls for 9 to 10 minutes, or until the edges are set and the bottoms turn a light golden brown. The centers should remain pale to maintain softness.
  7. Add Nutella and Finish Cooling: Remove the cookies from the oven and let them cool on the baking sheet for 5 to 7 minutes. Then, carefully spoon about 1 teaspoon of Nutella into each thumbprint indentation. Optionally, add sprinkles or drizzle melted white or dark chocolate over the top. Transfer cookies to a wire rack and cool completely before serving.

Notes

  • To keep the cookies from cracking, chilling the dough balls before baking is essential.
  • Use room temperature butter for easier creaming and better texture.
  • If Nutella is too thick, warm it slightly to make spreading easier.
  • For a festive touch, decorate with sprinkles or a drizzle of melted chocolate after adding the Nutella.
  • Store these cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Find it online: https://marthatasty.com/nutella-thumbprint-cookies-recipe/