Chocolate Nutella cookie dough + Nutella swirl topping = the ultimate decadent comfort cookie. That's right, these Nutella thumbprint cookies are chewy, ooey, gooey, and perfect for a quick treat since they bake in just 10 minutes!
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Thumbprint cookies get their name because the little dent on top for the filling looks like you pressed your thumb in it. However, while squishing your thumb in dough is undeniably satisfying, I find the best way to indent it is with the back of a small rounded spoon.
So why Nutella? Well, that creamy chocolate hazelnut spread speaks to me, and it says, "indulgent comfort."
In fact, I once made Nutella-stuffed cookies with my friends in college, and I’m not even going to lie to you guys - I ate EIGHT in the span of one hour! They were that delicious!! So how could I not be inspired by those addictive cookies to make these equally yummy Nutella thumbprint cookies?
Are you as obsessed with the flavor of chocolate + hazelnut as me? If you answered correctly with a resounding YES, then be sure to also try my chocolate hazelnut loaf cake and puff pastry chocolate twists.
Nutella Overload
Growing up in Germany, Nutella on toast was one of my favorite after school snacks. Which is why when I set out to make these cookies, I wanted to load them up with as much of the creamy chocolate hazelnut spread as possible!
If I'm being honest, these are really double-Nutella cookies, with it mixed into the dough and swirled on top! Because why not? (:
Hungry for more thumbprint cookies? Try my jam thumbprint cookies and peanut butter thumbprint cookies!
Tips on Baking with Nutella
- Brands: You can use any chocolate hazelnut spread. I usually use an off-brand jar, since it's cheaper.
- Creamy: I find that the slightly more processed versions have a creamier texture. And while the natural, organic brands taste ahhmazing, they often have a slightly grainier, thicker texture.
- Spreadable: If your chocolate hazelnut spread is too thick or hard to spread onto the baked cookies, you can soften it in the microwave.
Let's Bake Nutella Thumbprint Cookies!
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Beat the softened butter and brown sugar with a large spoon.
2. Mix in the egg, vanilla extract, salt, and Nutella until it’s smooth.
3. Mix in the flour and cocoa powder until it forms a soft dough. Chill for 1 hour.
5. Press a dent in the top of each cookie.
7. Spoon the Nutella onto each cookie.
4. Shape into small balls about 1½ inches in diameter. Arrange on a baking sheet.
6. Bake then re-press the dents on top.
8. Cool completely, then enjoy your cookies!!
Make it Bakery-Worthy
For an aesthetic finishing touch, swirl the back of your spoon on the Nutella to make a pretty swirl design towards the center, rather than it looking haphazardly blobbed on.
Carissa's Cookie Tips
- Chilling the dough is a must. If you try to bake the cookies right away, they'll spread too much in the oven.
- I tested this recipe by adding the Nutella onto the cookie dough then baking it. But this made the Nutella topping look dry and not as full and gooey, so wait to add that topping until after the cookies are baked.
- This recipe uses nearly a full 12 ounce jar of chocolate hazelnut spread, so make sure you have enough before you get started.
- Since cocoa powder has a stubborn tendency of clumping up, sift it into your dough to avoid lumps.
- Be careful not to overbake your cookies. Since they're already so dark, you can't tell once they're done by the color. Err on the side of underbaking them (they'll be chewy and soft) rather than overbaking (resulting in crispy, dry cookies).
Storing Tip
I'm willing to bet that your Nutella thumbprint cookies won't last more than a day or two, since they're so freaking delicious!
However, in case you're wondering, they do stay soft and chewy for up to several days. Just be sure to store them in an airtight container at room temperature so they don't dry out.
Gimme More Cookies!
Looking for more easy drop cookie recipes like this? Try these:
Nutella Thumbprint Cookies
Ingredients
- 8 tablespoon unsalted butter, softened to room temperature (1 stick)
- ½ cup brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt (use table salt or fine sea salt)
- 1 cup smooth chocolate hazelnut spread, divided (like Nutella)
- 2 Tablespoons unsweetened cocoa powder
- 1½ cups all purpose flour
Instructions
- In a large mixing bowl, beat the softened butter and brown sugar with a large wooden spoon until it’s creamy.
- Add in the egg, vanilla extract, salt, and ½ cup of Nutella. Mix with your spoon until it’s smooth.
- Add the flour and cocoa powder and mix until it forms a cohesive, soft dough. Cover your mixing bowl with plastic wrap and refrigerate for at least 1 hour in the fridge.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Shape the dough into small balls about 1½ inches in diameter. Place them evenly spread out on your prepared baking sheet.Use the back of a teaspoon or the end of a wooden spoon to form a round dent in the top of each cookie.
- Bake for 10 to 13 minutes until the cookies are baked.As soon as the cookies come out of the oven, re-press the indentations in the top with your spoon while they’re still warm.
- Spoon the remaining Nutella into the dent on each cookie, making sure each one is filled to the top. (If the spread is too thick, warm it in the microwave for about 20 seconds to soften it.) Optional: top with chopped nuts.
- Transfer the cookies to a cooling rack to cool completely. Enjoy!!
Notes
- If your chocolate hazelnut spread is too thick or hard to spread onto the baked cookies, you can soften it in the microwave. Place it in a microwave-safe bowl and microwave it on 20 second intervals, stirring each time, until it’s a soft, spreadable consistency. Just be careful not to microwave it too long, otherwise the chocolate in the spread could cause it to “seize” and become super hard and brittle.
- Since cocoa powder has a stubborn tendency of clumping up, sift it into your dough to avoid lumps.
- Chilling the dough is a must. If you try to bake the cookies right away, they'll spread too much in the oven.
- If you add the Nutella topping before baking the cookies, it'll end up looking dry and hard, so wait to add it after the cookies come out of the oven.
- Be careful not to overbake your cookies. Since they're already so dark, you can't tell once they're done by the color. Err on the side of underbaking them (they'll be chewy and soft) rather than overbaking (resulting in crispy, dry cookies).
- Store completely cooled cookies in an airtight container at room temperature for up to a few days.
Lina
I made this for my chocolate addict husband and he loved it! The more chocolate the better