Nutella thumbprint cookies

Nutella thumbprint cookies are delicious and tasty crumbly cookies, without eggs.

Easy to prepare, ideal for tea time or to munch at any time of day and, why not, at night!

Simple ingredients to create a truly irresistible cookie.

If you’re looking for more nutella cookies, I suggest these from my Italian blog. Read the recipe in Italian: Biscotti al cacao ripieni di nutella /Cocoa cookies filled with nutella.

You might also be interested:

Puff pastry and nutella sweets

Grandma’s Italian Shortbread Cookies

Italian nutella tart (crostata alla nutella)

Nutella thumbprint cookies

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Cooking time12 Minutes
  • Serving4
  • Cooking methodOven
  • CuisineItalian

Ingredients for Nutella thumbprint cookies

120 g unsalted butter (softened to room temperature)
100 g sugar
20 g bitter cocoa powder
160 g flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 pinch salt
q.s. Nutella® (to fill)
colored sprinkles (for garnish)


1 Bowl
1 Electric hand mixer
1 Spatula
1 Baking Tray

How to prepare Nutella thumbprint cookies

Prepare the dough

In a bowl put the softened butter, add the sugar and the essence.

Whisk with Electric hand mixer until the mixture is light and fluffy.

After that add the sifted bitter cocoa and incorporate well.

Separately, sift the flour with the baking powder, baking soda and pinch of salt.

Combine the dry ingredients with the butter and sugar mixture, mixing thoroughly with a spatula.

How to form cookies

With the mixture obtained, using two teaspoons, form small balls the size of a tangerine.

Round off each mound of dough by rolling them between the palms of your hands.

Nutella thumbprint cookies

Place the balls on a baking tray covered with baking paper.

Then, with your finger, press in the center to form a hollow deep enough but do not go so far as to pierce the base.

Nutella thumbprint cookies

How to bake Nutella thumbprint cookies

Bake the cookies in a preheated oven, in static mode, at 350°F (180°C) for about 12-15 minutes.

If you have a fan oven, bake at 320°F (160°C) for about 10-12 minutes.

But check the baking because not all ovens are the same.

When you take the cookies out of the oven, they will still be a little soft and should be so.

If necessary, press on the hollow to define the shape with a teaspoon.

Filling with Nutella

Allow the cookies to cool completely on a wire rack.

When cool, fill the hollow with Nutella using a teaspoon.

Decorate with colored sprinkles and enjoy these delights.

Nutella thumbprint cookies

If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.

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Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.

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