Name: Nutella Thumbprint Cookies-Irresistible Chocolate Hazelnut Treats
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: Approximately 24 cookies
Ingredients: 2¼ cups all-purpose flour; 1 tablespoon cornstarch; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ⅓ cup hazelnuts, finely chopped; ½ cup unsalted butter, softened; 8 oz cream cheese, softened; 1½ cups granulated sugar; 1 whole egg; 1 egg yolk; 2 teaspoons vanilla bean paste or pure vanilla extract; ⅓ cup hazelnuts, finely chopped (for topping); 1 tablespoon granulated sugar (for topping); Nutella, for filling the centers

Nutella Thumbprint Cookies are more than just a delightful treat; they’re a warm hug in cookie form, a nostalgic reminder of childhood kitchens, and a guaranteed crowd-pleaser for any occasion. There’s something inherently magical about the combination of a perfectly baked, tender cookie and that iconic, luscious hazelnut cocoa spread. What truly sets these Nutella Thumbprint Cookies apart is the delightful contrast in textures: the slightly crisp edges of the cookie giving way to a soft, buttery interior, all cradling a molten heart of sweet, chocolatey goodness. They’re surprisingly simple to make, yet possess an elegance that makes them feel incredibly special. Whether you’re baking them for a holiday gathering, a thoughtful gift, or just a cozy afternoon indulgence, these cookies promise pure joy with every bite. Get ready to fall in love with this classic for a reason!

Ingredients:

2¼ cups all-purpose flour (282g)
1 tablespoon cornstarch (8g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup hazelnuts, finely chopped (50g)
½ cup unsalted butter, softened to room temperature (113g)
8 oz cream cheese, softened to room temperature (226g)
1½ cups granulated sugar (300g)
1 whole egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla bean paste or pure vanilla extract
⅓ cup hazelnuts, finely chopped (for topping) (50g)
1 tablespoon granulated sugar (for topping)
Nutella, for filling the centers

Preparing the Dough

The foundation of our delicious Nutella Thumbprint Cookies is a rich and tender dough. We’ll start by whisking together our dry ingredients to ensure everything is evenly distributed. In a medium-sized bowl, combine the 2¼ cups of all-purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. The cornstarch is a little secret ingredient that contributes to a wonderfully soft texture, making these cookies extra melt-in-your-mouth. Give these dry ingredients a good whisk to aerate them and break up any clumps. In a separate, larger bowl, we’ll begin extract creaming the fats and sugar. This is where the magic happens for a smooth and cohesive dough. Ensure your unsalted butter and cream cheese are truly at room temperature – this is crucial for proper emulsification and a smooth, lump-free dough. If they’re too cold, your dough might be tough, and if they’re too warm and melted, it can lead to greasy cookies. Add the ½ cup of softened unsalted butter and the 8 oz of softened cream cheese to the large bowl. Beat these together with an electric mixer on medium speed until they are light, fluffy, and well combined. This process incorporates air, which will help our cookies rise slightly and give them a pleasant crum extractb. Next, gradually add the 1½ cups of granulated sugar to the butter and cream cheese mixture, continuing to beat until the mixture is pnon-alcoholic ale and creamy. This can take a few minutes, so be patient! This step ensures the sugar dissolves properly, preventing a grainy texture in the finished cookies. Once the sugar is fully incorporated, it’s time to add the eggs. Beat in the 1 whole egg and the 1 egg yolk, one at a time, mixing well after each addition until fully blended. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly. Finally, stir in the 2 teaspoons of vanilla bean paste or extract. The vanilla bean paste will give you those lovely little speckles and a more intense vanilla flavor, but a good quality extract works beautifully too.

Combining and Chilling the Dough

Now, it’s time to bring our dry and wet ingredients together to form the cookie dough. Gradually add the whisked dry ingredients from the first bowl to the wet ingredients in the larger bowl. Mix on low speed, or stir gently with a sturdy spatula, just until the flour is incorporated. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. We want a rum extractder crumb, so mixing just until no dry streaks of flour remain is ideal. Once the dough is mostly combined, it’s time to add the first portion of our delicious chopped hazelnuts. Gently fold in the ⅓ cup of finely chopped hazelnuts. These add a lovely nutty crunch and complementary flavor to the Nutella that will go in the center. The dough will be soft at this point, and it might feel a bit sticky. This is perfectly normal. To make it easier to handle and to allow the flavors to meld, we need to chill the dough. Divide the dough into two equal portions. Place each portion onto a piece of plastic wrap, flatten them into discs, and wrap them tightly. Refrigerate the dough for at least 2 hours, or preferably overnight. Chilling is a critical step for thumbprint cookies. It firms up the butter and cream cheese, making the dough much easier to roll and shape without it becoming overly sticky or spreading too much during baking. This chilling period also allows the flavors to deepen and marry, leading to a more delicious cookie. Don’t skip this step!

Forming and Baking the Cookies

Once the dough has been thoroughly chilled and is firm to the touch, it’s time to shape our cookies. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and makes for easy cleanup. Take one disc of chilled dough out of the refrigerator and let it sit at room temperature for about 5-10 minutes if it’s too hard to work with. Scoop out about 1 to 1.5 tablespoon-sized portions of dough (a medium cookie scoop works well for uniformity). Roll each portion gently between your palms to form a smooth ball. Place the dough balls about 2 inches apart on the prepared baking sheets. Now for the “thumbprint” part! Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball, creating a small well. Be careful not to press all the way through to the bottom of the cookie. The indentation should be deep enough to hold a good amount of Nutella. For the topping, in a small bowl, combine the remaining ⅓ cup of finely chopped hazelnuts with the 1 tablespoon of granulated sugar. You can lightly press the edges of each cookie into this hazelnut-sugar mixture for extra flavor and texture, or simply sprinkle a little on top if you prefer. This adds a delightful crunch and a hint of sweetness that perfectly complements the gooey Nutella filling. Repeat this process with the remaining dough, placing the shaped cookies on the baking sheets.

Filling and Finishing

Before we bake, it’s time to fill those beautiful indentations with our star ingredient: Nutella. Spoon about ½ to 1 teaspoon of Nutella into the center of each cookie’s indentation. You don’t want to overfill, as it will bubble up and potentially overflow during baking, but you want enough to get that satisfying burst of chocolate-hazelnut goodness in every bite. As the cookies bake, the Nutella will soften and spread slightly, creating a luscious filling. Now, our cookies are ready for the oven. Bake in the preheated 350°F (175°C) oven for 12 to 15 minutes. You’re looking for the edges of the cookies to be lightly golden brown and the centers to still appear slightly soft. They will continue to set up as they cool. Avoid overbaking, as this can make the cookies dry. Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes. This allows them to firm up enough to be moved without breaking. Then, carefully transfer the cookies to a wire rack to cool completely. This is also a good time to check on your Nutella filling – if any have oozed out a little too much, you can gently nudge it back in with a spoon while the cookies are still warm. Enjoy these delightful Nutella Thumbprint Cookies!

Conclusion:

You’ve now mastered the art of creating delightful Nutella Thumbprint Cookies! This recipe brings together the comforting sweetness of a classic cookie with the irresistible allure of Nutella, making them a guaranteed crowd-pleaser. Whether you’re a seasoned baker or just starting out, these cookies are surprisingly forgiving and incredibly rewarding to make. The delicate balance of buttery cookie and rich chocolate-hazelnut filling is simply divine.

For serving suggestions, these Nutella Thumbprint Cookies are perfect with a glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert. They also make for a wonderful homemade gift, beautifully presented in a cookie tin.

Don’t be afraid to explore variations! You can add a sprinkle of sea salt on top before baking for a sophisticated sweet and salty contrast, or stir in some finely chopped toasted hazelnuts into the cookie dough for an extra nutty crunch. Experiment with different colored sprinkles pressed into the top of the Nutella for a festive touch.

I encourage you to try this recipe and share the joy of these delicious Nutella Thumbprint Cookies with your loved ones. Happy baking!

FAQs:

Why do my Nutella Thumbprint Cookies crack when baking?

Cracking can occur if the dough is overworked, leading to a tough cookie, or if the oven temperature is too high, causing the cookies to bake too quickly on the outside. Ensure your butter is softened but not melted, and avoid overmixing the dough after adding the flour. Also, check your oven’s temperature with an oven thermometer if you suspect it might be inaccurate.

Can I make these cookies ahead of time?

Absolutely! Nutella Thumbprint Cookies can be baked and stored in an airtight container at room temperature for up to 3-4 days. They often taste even better the next day as the flavors meld together. For longer storage, you can freeze the baked cookies for up to 2 months.