Nutella thumbprint cookies are delicious, creamy and crunchy cookies loaded with Nutella and easy to make with just 3 ingredients!
These Nutella thumbprint cookies are super popular in Italy, where they also go by the name of “Nutellotti” cookies.
Made with just 3 ingredients, they’re so unbelievably easy to make you can even ask your kids to help out – my 5-year-old loves making them with me 🙂
Whenever possible I like to use my homemade Nutella recipe for making these cookies, because it’s packed with good-for-you ingredients.
However, it’s absolutely OK to use the classic Nutella we all love or any other brand of chocolate hazelnut spread.
Whatever you use, I promise these cookies will surely be a hit.
All the good reasons to make a batch or two during the weekend. I hope you enjoy giving this fun version of Nutella biscuits a try!
And if you like Nutella desserts, you’ll also probably like my popular 2-Ingredient Nutella cake and these delicious 3-Ingredient Nutella brownies.
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Nutella cookies ingredients
These thumbprint cookies with Nutella are made with 3 simple ingredients you probably have in your kitchen already!
- Nutella – You can use Nutella or any other brand of chocolate hazelnut spread. For even better results, try this homemade Nutella.
- Flour – A little all-purpose flour acts as a binding agent and helps the dough come together.
- Egg – A single whole egg acts as a binding agent while also adding richness and flavor to the dough.
TOPPINGS
Once your cookies are ready, you can top them with all your favorite ingredients. Here are a few toppings I recommend:
- Hazelnuts: chopped hazelnuts, briefly toasted or roasted, add such an incredible flavor to these cookies.
- Pistachio: chopped pistachio add a lovely sweet and crunchy note.
- Coconut flakes: chocolate and coconut go so well together (these homemade Bounty bars are the proof!).
How to make Nutella thumbprint cookies
Learn how to make these easy Nutella thumbprint cookies at home!
Follow the step-by-step photo instructions below for a quick overview, and scroll down until the end of the post for the full printable recipe.
STEP 1. Mix Nutella, flour, and egg in a bowl until combined.
STEP 2. Knead the dough for a few minutes until soft and easy to work with.
STEP 3. Form small even balls between the palms of your hands. Refrigerate for 30 minutes.
STEP 4. Make a hole in the center of each ball, using the back of a measuring spoon or your thumb, then bake for 12 minutes.
Let them cool completely, then fill each cookie with Nutella, top with chopped hazelnuts and serve.
Storage tips
You can store these Italian Nutella cookies in an airtight container for up to 3 days at room temperature.
You can freeze the baked cookies without the filling. Store them in an airtight container, they will keep well in the freezer for up to 1 month.
Whenever needed, thaw them in the fridge overnight, and top them with chocolate spread and chopped hazelnuts before serving.
More cookie recipes to try
If you liked these easy Nutella cookies, why don’t try these delicious cookie recipes too?
Did You Try This Recipe?
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Recipe
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Nutella thumbprint cookies are delicious, creamy and crunchy cookies loaded with Nutella and easy to make with just 3 ingredients!
Serving: 18
Calories: 126kcal
Ingredients
- 180 g Nutella, approx ½ US cup + 2 tbsp
- 140 g all-purpose flour, approx 1 US cup
- 1 egg
To decorate:
- 2 tablespoon hazelnuts, chopped (optional)
- 6 tablespoon Nutella
Instructions
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In a large bowl whisk together the Nutella and egg until combined. Add in the sifted flour, and knead until combined into a smooth soft dough.
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Divide the dough into small pieces (about 18 g/ 0.5 oz) then roll each piece between the palms of your hands to form small even balls. Arrange the cookie balls over a baking sheet lined with parchment paper.
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Make a hole in the center of each ball, using the back of a measuring spoon, a whisk or your thumb. Refrigerate the prepared cookies for 30 minutes.
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Preheat oven to 350°F / 170℃.
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Place the cookies in the oven and bake for 12 minutes. Remove them from the oven and allow them to cool completely.
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To decorate the Nutella thumbprint cookies, transfer the Nutella in a piping bag or use a spoon to fill each cookie center with Nutella. Top with chopped hazelnuts and serve.
Notes
Ingredient notes:
- Nutella: make sure it is at room temperature. If it’s fridge cold, place it in the microwave for a few seconds, until softened but not warmed.
- Flour: for best results, weigh and then sift the flour into the baking bowl, this will make sure there are no lumps in the dough.
Baking notes:
Make sure you refrigerate the unbaked cookies for the best results. I do not recommend refrigerating the dough, as it will be harder to work with.
It’s possible to add the Nutella filling and hazelnuts before baking the cookies. Keep an eye on the cookies while they bake, and follow the baking time precisely, this will prevent the Nutella filling from drying too much.
Nutrition
Calories: 126kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 10mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
