Description
Delightfully soft and chewy Nutella Thumbprint Cookies featuring a buttery dough filled with a rich, chocolatey Nutella center. These cookies are perfect for any occasion, providing a delightful combination of textures and a sweet treat that’s sure to satisfy Nutella lovers.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened (228 g, 2 sticks)
- 3/4 cup white sugar (166 g)
- 1/4 cup brown sugar (53 g)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tsp corn starch
- 2 3/4 cups all-purpose flour, spooned and leveled (343 g)
- 1/2 tsp baking powder
- 1/4 tsp salt
Filling
- 3/4 cup Nutella (or preferred chocolate hazelnut spread)
Instructions
- Cream Butter and Sugars: Using an electric hand mixer or stand mixer, beat the softened butter along with white and brown sugars until the mixture becomes light and fluffy, which should take about 3 minutes. This step ensures a smooth and airy cookie base.
- Add Eggs and Extracts: Mix in the egg, vanilla, and almond extract until fully incorporated into the creamed butter and sugar mixture, creating a uniform dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, corn starch, baking powder, and salt. Gradually add this flour mixture to the wet ingredients in thirds, mixing just until combined each time. Avoid overmixing to keep the cookies tender.
- Form Cookie Dough Balls: Shape the dough into approximately 1 1/2 tablespoon (22 grams) balls. Roll each ball into sugar to coat, then use the back of a rounded teaspoon to press a thumbprint indentation in the center. You may also use your thumb directly for this step.
- Chill the Dough: Refrigerate the prepared cookie dough balls on a parchment-lined baking sheet for about 30 minutes. Chilling helps prevent cracking and maintains shape during baking.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the chilled cookie dough on the lined sheet for 9-10 minutes, or until the edges are set and bottoms turn a light golden brown while centers remain soft.
- Add Nutella Filling: Allow the cookies to cool for 5-7 minutes on the baking sheet, then spoon about 1 teaspoon of Nutella into each thumbprint indentation. Optionally, decorate with sprinkles or drizzle with white or dark chocolate for added flair.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving to allow the filling to set properly.
Notes
- These soft and chewy cookies are an ideal treat for Nutella enthusiasts.
- The buttery cookie base pairs perfectly with the rich, chocolate-hazelnut center.
- Add sprinkles or chocolate drizzle for a festive touch.
- Perfect for holiday exchanges, gifts, or just a sweet indulgence anytime.
Nutrition
- Serving Size: 1 cookie
- Calories: 138 kcal
- Sugar: 9 g
- Sodium: 22 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
