Made with a hazelnut sugar coating & full of Nutella, these Nutella thumbprint cookies have a soft cookie base, crunchy hazelnuts, and a center of gooey chocolate hazelnut spread.

If you are a Nutella lover, you are going to adore these Nutella thumbprint cookies! A thumbprint cookie is basically a cookie that you indent then add filling to. In this case, we have a cream-cheese based, super soft cookie with a hazelnut coating and soft Nutella center.

Ingredient notes and substitutions

See the recipe card at the end of this post for the full ingredient list.

  • Cream cheese is used in the cookie dough for a super soft & chewy cookie base. Full-fat cream cheese is preferred.
  • Nutella is the star ingredient! The center full of gooey Nutella (or another chocolate hazelnut spread) makes these cookies incredibly addicting.
  • Hazelnuts are used in the cookie dough and for the sugar coating, giving the cookies a sweet & nutty crunch!

Step by step instructions

See the recipe card at the end of this post for the full recipe instructions.

STEP 1: Whisk together the dry ingredients. Whisk together the flour, cornstarch, baking powder, baking soda, salt, and ground hazelnuts. Set aside.

STEP 2: Combine the wet ingredients. Beat together the butter and cream cheese until smooth. Add the granulated sugar and beat until combined and fluffy. Add the egg, egg yolk, and vanilla and mix until fully incorporated.

STEP 3: Mix together the wet & dry ingredients. Pour the dry ingredients into the wet ingredients and beat until a dough forms.

STEP 4: Chill the dough. Cover the bowl tightly and put in the fridge to chill for 2-3 hours.

STEP 5: Make the cookie coating. In a small bowl, combine the hazelnuts & granulated sugar. Scoop and roll the dough in between your palms until smooth. Drop the ball of dough into the hazelnut sugar mixture and toss until coated.

STEP 6: Bake! Space the cookie dough 2-3 inches apart on a baking sheet lined with parchment paper. Bake for 8-10 minutes at 350 degrees F until puffy and the edges are set.

STEP 7: Fill the cookies. Press the bottom of a rounded teaspoon into the tops of the cookies to make an indent. Fill with Nutella.

Cookie baking tips

  • Use a kitchen scale. Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup!
  • Don’t skip the chill time! Chilling the dough gives the ingredients a chance to emulsify and develop flavor while also reducing spread.
  • I love using a cookie scoop – it makes the process of scooping cookies much easier and cleaner! The exact cookie scoop I used is linked below!
  • Cookie scoot for perfectly round cookies. Take something circular and gently scoot the cookies after they are removed from the oven. This makes the cookies the perfect circular shape. You can use a cookie cutter, mug, a glass storage container, etc.
  • Fill with a piping bag. For ease, I like to fill the indent in the cookie with Nutella using a piping bag! It is easier to control, and neater if you are trying to make aesthetically pleasing looking cookies.

3/4 oz cookie scoop FEATURED PRODUCT

I love this cookie scoop brand – I have a few different sizes. They are dishwasher safe, don’t rust, and are sturdy. I have had them for years and they are still in great condition! For these cookies, I specifically used a 3/4 oz scoop.

Cookie scoop

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

Have you tried this recipe?

I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! 

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Yield: 30 cookies

Nutella Thumbprint Cookies

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Author: Jess Italiano
Made with a hazelnut sugar coating & center full of Nutella, these Nutella thumbprint cookies have a soft cookie base, crunchy hazelnuts, and a center of gooey chocolate hazelnut spread.
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Ingredients
 

  • 282 grams (2 1/4 cups) all purpose flour
  • 8 grams (1 tablespoon) cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 50 grams (1/3 cup) hazelnuts, finely chopped or ground in a food processor
  • 113 grams (1/2 cup) unsalted butter, room temperature
  • 226 grams (1 package) cream cheese, room temperature
  • 300 grams (1 1/2 cups) granulated sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla bean paste or extract

Coating

  • 50 grams (1/3 cup) hazelnuts, finely chopped or ground in a food processor
  • 1 tablespoon granulated sugar

Instructions
 

  • Whisk together the flour, cornstarch, baking powder, baking soda, salt, and ground hazelnuts. Set aside.
    282 grams all purpose flour, 8 grams cornstarch, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 50 grams hazelnuts
  • Separately, beat together the butter and cream cheese until smooth. Add the granulated sugar and beat until combined and fluffy.
    113 grams unsalted butter, 226 grams cream cheese, 300 grams granulated sugar
  • Add the egg, egg yolk, and vanilla and mix until fully incorporated.
    1 egg, 1 egg yolk, 2 teaspoons vanilla bean paste or extract
  • Pour the dry ingredients into the wet ingredients and beat until a dough forms. Cover the bowl tightly and put in the fridge to chill for 2-3 hours.
  • Once ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  • In a small bowl, combine the hazelnuts & granulated sugar. Using a small cookie scoop (mine was a 3/4 oz cookie scoop, ~25 grams of dough per cookie), scoop and roll the dough in between your palms until smooth. Drop the ball of dough into the hazelnut sugar mixture and toss until coated.
    50 grams hazelnuts, 1 tablespoon granulated sugar
  • Space the cookie dough 2-3 inches apart on the prepared baking sheet. Bake for 8-9 minutes until puffy and the edges are set.
  • Let cool for 2 minutes on the pan. Then, press the bottom of a rounded teaspoon into the tops of the cookies to make an indent. Leave to cool for an additional 2-3 minutes before transferring to a cooling rack.
  • Fill the indent in the cookie with Nutella. Enjoy warm or wait until cooled to room temperature.
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