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Nutella thumbprint cookies make a delicious twist on the classic thumbprint cookie! Rich chocolate thumbprint cookies drizzled with chocolate and filled with Nutella (chocolate hazelnut spread) are a must bake for chocolate lovers (and perfect with a glass of milk!).

Nutella Thumbprint Cookies
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How to Make Nutella Thumbprint Cookies

Make Dough – Beat butter, sugar, and salt in a mixer at medium speed until light and fluffy. Beat in vanilla, egg, and egg yolk until combined. Whisk together dry ingredients in a bowl and gradually add on low speed, mixing just until incorporated and dough comes together in large pieces (scrape down the bowl with a spatula as needed).

Shape Cookies – While the dough is still soft, roll into 1-inch balls and roll in granulated sugar to coat. Place 2 inches apart on parchment-lined baking sheets and make an indentation in the center of each one with the back of a 1/2 teaspoon.

Chill – This dough must be briefly chilled before baking to prevent the cookies from overspreading in the oven. Transfer baking sheets to the refrigerator and chill for at least 45 minutes before baking. While the dough chills, preheat oven to 350°F.

Bake – Bake cookies for 14-15 minutes, rotating baking sheets after 10 minutes, until cookies are set. Cool completely on baking sheets.

Chocolate Drizzle – Place chocolate chips in a microwave-safe bowl and heat in 10-second bursts, stirring until melted and smooth. Drizzle melted chocolate over cookies and let set.

Nutella Filling – Pipe or spoon Nutella (chocolate hazelnut spread) in the center of each thumbprint cookie.

Nutella Thumbprint Cookies

Make Ahead Thumbprint Cookies

Roll dough into 1-inch balls, roll in sugar, and place on baking sheets. Make an indentation in the center of each one with the back of a 1/2 teaspoon. Freeze flat for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Bake directly from the freezer, adding 1-2 minutes to baking time.

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Nutella Thumbprint Cookies

Nutella Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 14 minutes
  • Total Time: 54 minutes
  • Yield: 22 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Nutella thumbprint cookies make the best holiday cookie! You’ll love these easy chocolate thumbprint cookies filled with Nutella!


Ingredients

Cookies

  • 3/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 large egg plus 1 egg yolk
  • 1 3/4 cups flour
  • 1/3 cup unsweetened cocoa
  • 3 tsp cornstarch

Rolling

  • 1/4 cup sugar

Topping

  • 1/2 cup semisweet chocolate chips
  • 3/4 cup Nutella

Instructions

  1. Beat butter, sugar, and salt in a large mixer bowl at medium speed until light and fluffy. Add vanilla, egg, and egg yolk. Beat until combined. Whisk together flour, cocoa, and cornstarch in a medium bowl. Reduce speed to low and gradually add flour mixture just until incorporated and dough comes together in large pieces (scrape down bowl as needed).
  2. Line two baking sheets with parchment paper and place sugar in a shallow bowl. Roll dough into 1-inch balls, then roll sugar to coat. Place 2 inches apart on prepared baking sheets and make an indentation in the center of each one with the back of a 1/2 teaspoon. Chill thumbprints for 45 minutes. While dough chills, preheat oven to 350°F.
  3. Bake cookies for 10 minutes. Rotate baking sheets and return to the oven, baking another 4 to 5 minutes, or set. While cookies are cooling on baking sheets, gently press the centers again to make an indentation. Let cookies cool completely.
  4. Place chocolate chips in a glass bowl and microwave in 10-second bursts, stirring until melted and smooth. Drizzle chocolate over cookies, then let set.
  5. Spoon or pipe Nutella in the center of  each cookie. Store thumbprints in a single layer at room temperature.


Notes

The equipment section above contains affiliate links to products I use and love!

Make Ahead: Roll dough into 1-inch balls, roll in sugar, and place on baking sheets. Make an indentation in the center of each one with the back of a 1/2 teaspoon. Freeze flat for 1 hour, then transfer to an airtight container in the freeze for up to 2 months. Bake directly from the freezer, adding 1-2 minutes to baking time.

More chocolate hazelnut recipes to try:

Nutella Stuffed Chocolate Cookies
Chocolate Hazelnut Star Bread
Chocolate Hazelnut Linzer Cookies

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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8 Comments

  1. If you love Nutella, these will hit your sweet spot FOR SURE! Made a batch for Christmas dinner (which was about 20 or so cookies) and they were eaten very quickly. The recipe is simple and the result is amazing.






  2. Can I make the dough ahead of time and chill as a disc in the fridge until ready to use (most likely within 24-48 hrs.)?






    1. Hi Margaret, yes you can make the dough in advance. When you’re ready to bake, let stand at room temperature for about 45 minutes before rolling into balls.

    1. Hi Joyce, yes these cookies freeze well (freeze flat on a parchment-lined baking sheet, then you can transfer to a single layer in a container or ziplock bag).