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Make delicious Nutella Thumbprint Cookies with a soft center within minutes using just a few ingredients. These easy 3-ingredient Nutella cookies are quick to prepare and are a perfect choice for upcoming cookie exchanges and the holiday season. Jump to Recipe
Whether you need to fill your Christmas cookie plate or you have unexpected visitors, these straightforward chocolate Nutella thumbprint cookies with a melty dollop of Nutella in the middle of the cookies are the ideal solution when you need an easy cookie recipe.
These Nutella thumbprint cookies have become one of my favorite cookie recipes in no time. Nutella lovers, these are the easiest way to get your fix – well other than eating a spoonful of Nutella straight from the jar!
They have just the right consistency – wonderfully chocolatey and they can be either soft or crispy, depending on your preference. And can we talk about that delicious soft core of melty Nutella in the center of the cookie?
You can prepare these Nutella cookies in less than 30 minutes, including baking time, and they are true 3-ingredient cookies; you only need chocolate hazelnut spread, an egg, and flour. I will add an optional 1/4 cup of butter for those who want these extra rich. Adding a pinch of salt is also recommended to enhance the chocolate flavor.
Usually, I’m skeptical about recipes with very few ingredients, but these cookies are truly delicious. To ensure they turn out perfectly, I opted for a higher fat content and omitted additional sugar. I experimented with various ingredient ratios, and this one yielded the best results.
You don’t need cookie cutters for this recipe. You can simply scoop small portions with your hands, roll them into balls, and then use the handle of a wooden spoon or your finger to create a well in the center of each cookie.
In terms of taste and texture, these Nutella cookies are reminiscent of brownies, a bit like my Nutella Brownies, making them a delight for true chocoholics.
Just like with brownies, it’s crucial not to overbake these Nutella cookies; they should still be soft when you take them out of the oven. Depending on whether you extend or reduce the baking time, the cookies will be either crispy like a classic thumbprint recipe or softer.
Every oven is slightly different and may not heat evenly, so it’s a good idea to check a minute or two earlier to avoid overbaking. Immediately after baking, they must still be somewhat soft because they will firm up a bit with time, and storing them for several days could make them dry.
Here’s how to make Nutella Cookies:
- Start by mixing the room temperature egg with the Nutella using the paddle attachment on medium speed for about a minute using a hand mixer, and add a pinch of salt.
- Then, add the flour and (optional) melted butter, and combine everything briefly on low speed until a dough forms. Wrap the dough in plastic wrap and refrigerate it for 10 minutes.
- Meanwhile, preheat the oven to 175 degrees Celsius (345 degrees Fahrenheit). Divide the dough into 15-20 portions and shape them into balls.
- Place the balls on cookie sheets lined with parchment paper, slightly flatten them, and use a wooden spoon handle or your finger to create small deep wells in the center of each cookie. Bake cookies for about 10 minutes.
- As they are already brown you cannot watch out for them to get golden brown here so set a timer. They should still be soft when you take them out and transfer them onto a wire rack.
- After they’ve cooled, put some Nutella into a mini piping bag or a small freezer bag with the tip cut off, and pipe a bit of Nutella spread into each well.
If stored in an airtight container, the cookies will become softer over time, while they’ll become crisper in a metal or cookie tin. You can counteract this by adding an apple slice.
For best results, store them with similar cookies, such as my German Chocolate Hazelnut Cookies. In a Tupperware container, these cookies will keep for about 3 days. If you want them to be stackable, add the Nutella filling to the wells before baking, or you can freeze them.
Looking for a delicious twist?
- Make these a peanut butter cookie, by using peanut butter instead of Nutella for the core or fill them with melted chocolate.
- You could also sprinkle them with chopped hazelnuts once done baking.
- You could also add some vanilla extract if needed
For more amazing delicious recipes for classic cookies and biscuits from Germany, check out my baking book, “Traditional German Christmas Recipes.”
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites.
Easy Nutella Thumbprint Cookies Recipe
Make delicious Nutella Thumbprint Cookies with a soft center within minutes using just a few ingredients. These easy 4-ingredient Nutella cookies are quick to prepare and are a perfect choice for upcoming cookie exchanges and the holiday season.
- 1 cup Nutella or any hazelnut spread 250g
- 2.5 tablespoons melted butter 30g - optional
- 1 cup all-purpose flour 130g
- 1 large egg at room temperature
- pinch of salt optional but recommended
- 1/4 cup Nutella for decoration(60g)
In a bowl, mix the egg and Nutella (or hazelnut spread) for about a minute using a hand mixer. Add a pinch of salt.
Then, add the flour and the (optional) melted butter, and knead everything briefly until it forms a homogeneous dough.
Wrap the dough in plastic wrap and refrigerate it for 10 minutes. In the meantime, preheat the oven to 175 degrees Celsius (345 degrees Fahrenheit).
Divide the dough into 15-20 portions and shape them into balls. Place the balls on a baking sheet lined with parchment paper, slightly flatten them, and use the handle of a wooden spoon or your finger to create small, deep wells in the center of each cookie.
Bake the cookies for about 10 minutes; they should still be soft when you take them out.
After they've cooled, put some Nutella (or hazelnut spread) into a mini piping bag or a small freezer bag with the tip cut off, and pipe a bit of Nutella into each well.