Nutella Thumbprint Cookies
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!
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.
Nutrition
Serving: 1 cookieCalories: 301kcalCarbohydrates: 37gProtein: 4gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 116mgPotassium: 151mgFiber: 2gSugar: 23gVitamin A: 254IUCalcium: 42mgIron: 2mg
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