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Nutella Thumbprint Cookies

Nutella Thumbprint Cookies

  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 14 minutes
  • Total Time: 54 minutes
  • Yield: 22 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


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



  • 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


  • 1/4 cup sugar


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


  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.


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.

Keywords: Nutella, Chocolate, Hazelnut, Thumbprint Cookies, Holiday Cookies