Name: Nutella Thumbprint Cookies - Easy Homemade Delight
Prep time: 30 min
Cook time: 12 min
Total time: 54 min
Yield: Approximately 24 cookies
Ingredients: 2¼ cups all-purpose flour (282g); 1 tablespoon cornstarch (8g); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 3 cup hazelnuts, finely chopped (50g); ½ cup unsalted butter, room temperature (113g); 8 oz cream cheese, room temperature (226g); 1½ cups granulated sugar (300g); 1 whole egg, room temperature; 1 egg yolk, room temperature; 2 teaspoons vanilla bean paste or extract; 3 cup hazelnuts, finely chopped (50g); 1 tablespoon granulated sugar; Nutella, for filling centers

Nutella Thumbprint Cookies are undeniably one of the most delightful treats to grace any cookie platter. There’s something intrinsically joyous about biting into a soft, buttery cookie with that signature indentation, only to discover a molten, sweet core of pure chocolate-hazelnut bliss. People absolutely adore these cookies, and it’s easy to see why. They offer that perfect balance of comforting familiarity and decadent indulgence. Whether you’re a seasoned baker or just starting out, these Nutella Thumbprint Cookies are incredibly satisfying to make and even more so to devour. What truly sets them apart is the simple yet brilliant combination of a tender, crum extractbly cookie base and the irresistible richness of Nutella, baked to perfection right in the center. It’s a classic for a reason, promising smiles with every single bite.

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, room temperature (113g)
8 oz cream cheese, room temperature (226g)
1½ cups granulated sugar (300g)
1 whole egg, room temperature
1 egg yolk, room temperature
2 teaspoons vanilla bean paste or extract
⅓ cup hazelnuts, finely chopped (50g)
1 tablespoon granulated sugar
Nutella, for filling centers

Preparing the Cookie Dough

The first step in creating these delightful Nutella Thumbprint Cookies is to prepare our dry ingredients. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and fine sea salt. Whisking ensures that all the leavening agents and salt are evenly distributed throughout the flour, which will lead to consistently puffed and seasoned cookies. Once combined, set this mixture aside. In a separate small bowl, toss the first portion of finely chopped hazelnuts with the 1 tablespoon of granulated sugar. This will create a slightly crunchy, caramelized coating for the hazelnuts that will add a wonderful texture to the cookie dough. Set these aside as well; they will be incorporated later.

Now, let’s move on to the wet ingredients. In a large mixing bowl, cream together the room-temperature unsalted butter and the softened cream cheese. This is a crucial step for achieving a tender cookie. Use an electric mixer on medium speed until the mixture is light and fluffy, with no lumps of cream cheese remaining. Gradually add the 1½ cups of granulated sugar to the butter and cream cheese mixture, continuing to beat until it’s well combined and the sugar has mostly dissolved. Next, beat in the whole egg and the egg yolk, one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the vanilla bean paste or extract. The vanilla bean paste, with its visible flecks of vanilla, will give a more intense flavor and beautiful appearance, but a good quality vanilla extract will work perfectly too.

Incorporating Dry Ingredients and Hazelnuts

With the wet ingredients perfectly blended, it’s time to bring the dry ingredients and the first addition of hazelnuts into the fold. Gradually add the reserved dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour too much, resulting in tough cookies. Stop mixing as soon as you no longer see streaks of dry flour. Now, gently fold in the sugared, chopped hazelnuts using a rubber spatula. This ensures they are evenly distributed throughout the dough without breaking them down too much. The dough will be soft and somewhat sticky at this point.

Chilling and Shaping the Cookies

To make handling the dough easier and to allow the flavors to meld, chilling the dough is a vital step. Cover the mixing bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling will firm up the butter and cream cheese, making the dough less sticky and easier to roll. Once chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough and roll them into balls. You can use a cookie scoop for uniformity. Place the dough balls about 2 inches apart on the prepared baking sheets.

Creating the Thumbprint and Filling

This is where the “thumbprint” magic happens! Once the dough balls are on the baking sheets, gently press your thumb or the back of a small spoon into the center of each ball, creating an indentation. Be careful not to press all the way through to the bottom of the cookie. The indentation should be deep enough to hold the Nutella filling. Now, it’s time to add the final touch of hazelnuts. Take the second portion of finely chopped hazelnuts and sprinkle them around the edges of the thumbprint indentations. This adds a lovely crunch and a beautiful visual appeal to the finished cookies. If the dough starts to get too soft while you’re working, return it to the refrigerator for a few minutes to firm up again.

Baking and Filling with Nutella

Place the baking sheets in the preheated oven. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers are set but still appear slightly soft. The cookies will continue to set as they cool. Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are entirely cool, it’s time for the star ingredient: Nutella! Spoon a small amount of Nutella into each thumbprint indentation. You can use a small spoon or a piping bag for a neater finish. If the Nutella seems too stiff, you can warm it very slightly in a microwave-safe bowl for just a few seconds to make it more pliable for filling. These Nutella Thumbprint Cookies are best enjoyed within a few days of baking, and can be stored in an airtight container at room temperature.

Conclusion:

And there you have it – a delightful journey into creating these absolutely irresistible Nutella Thumbprint Cookies! We’ve walked through each step, from creaming the butter and sugar to that perfect, slightly cracked surface revealing the warm, gooey Nutella center. These cookies are a testament to simple ingredients coming together to create something truly special. They are the perfect treat for any occasion, from a casual afternoon tea to a festive holiday gathering. Don’t be afraid to get creative with your decorating; a sprinkle of sea salt or a drizzle of melted chocolate can elevate them even further. We truly hope you enjoy baking and, even more so, devouring these wonderful Nutella Thumbprint Cookies. Happy baking!

Frequently Asked Questions:

Can I make these Nutella Thumbprint Cookies ahead of time?

Absolutely! You can prepare the cookie dough and store it in the refrigerator for up to 2 days before baking. You can also freeze the unbaked cookie dough balls for up to 3 months. Simply thaw them overnight in the refrigerator before proceeding with the thumbprint indentation and filling. Baked cookies will stay fresh in an airtight container at room temperature for about 3-4 days.

What if I don’t have Nutella? Can I use a different filling?

While Nutella is the star of these cookies, you can certainly experiment with other fillings! Smooth peanut butter, a good quality dulce de leche, or even a thick fruit jam (like raspberry or apricot) would be delicious. Just be mindful of the consistency – you want a filling that holds its shape somewhat during baking but still melts into a lovely gooiness.