Nutella Thumbprint Cookies are made of a simple chocolate cookie dough (no chill needed)- rolled into balls and imprinted with your thumb. They’re filled with a generous spoonful of Nutella!
Nutella has secret healing powers. And it tastes better than anything you’ll find in your medicine cabinet! I’m kidding of course, but it certainly doesn’t hurt to use chocolate for healing once in a while. These are some delicious cookies, and they’ve been known to cheer people up!
- all purpose flour
- powdered sugar
- unsweetened cocoa powder
- egg yolks
- vanilla extract
How to make Nutella Thumbprint Cookies:
The complete, printable recipe is at the end of this post.
If you spoon the Nutella in just right, you’ll get a pretty little swirl in your chocolate thumbprint cookie. It’s best to store these in an even layer in an airtight container. Enjoy!
RecipeGirl reader reviews of these cookies:
I made these last night and my friend’s comment was: “These are like chocolate exploding in your mouth–it gets everywhere. I feel like a dog with peanut butter. MORE!” Awesome. Well done. 🙂
Absolutely delicious. Probably one of the easiest/quickest rcookie recipes that are this good. I mixed it up a bit and did a few of the cookies with peanut butter/nutella swirl. Made them on a game day and they were gone in 20 minutes! Thank you for this recipe!
Two of the best things in life – nutella and cookies. Yum. Best recipe ever.
The Best Chocolate Cookie Recipes:
- Chewy Gooey Flourless Chocolate Cookies
- 7-Minute Chocolate Cookies
- Crumbl Dark Dream Cookies
- Chocolate Overload Cookies
- Dark Chocolate Crackles
Nutella Thumbprint Cookies
- 1 cup all purpose flour
- 1 cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup (1 stick) butter, softened
- 2 large egg yolks
- ½ teaspoon vanilla extract
- ⅔ cup Nutella (or another chocolate hazelnut spread)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silpat mats (or spray with nonstick spray).
- In a medium bowl, whisk together the flour, sugar, cocoa and salt.
- In a separate, larger bowl, use an electric mixer to beat the butter until it’s light and fluffy (about 2 minutes). Add the egg yolks and vanilla and beat well. Mix in the flour mixture at low speed, until just combined.
- Turn the dough out onto a sheet of wax paper and knead a few times until it is smooth and shiny. Shape the dough into 24 (1-inch) balls. Arrange the balls 1-inch apart on the prepared baking sheets. Press your thumb into the center of each cookie, leaving an indentation.
- Bake one cookie sheet at a time for 10 minutes. Remove the cookies from the pans and cool completely on wire racks.
- Spoon a generous teaspoonful of Nutella into the center of each cooled cookie. It's best to store them in a single layer in a covered container.