Nutella Butter Cookies are soft butter cookies topped with a dollop of Nutella. These simple thumbprint cookies are easy to make whenever you need a small batch cookie recipe!
Homemade Nutella thumbprint cookies
These Nutella Butter Cookies are just like traditional thumbprint cookies but swap the berry jam for deliciously sweet Nutella! The chocolate spread paired with soft butter cookies is a match made in heaven.
Nutella stuffed cookies are so easy to love because they’re:
- Made with really simple ingredients.
- Perfect for both kids and adults.
- Perfect for the chocolate lovers in your life!
You can whip up a batch ahead of time and keep them in the fridge or freezer before the bake sale, holiday cookie exchange, or for your own secret stash. No one will be able to resist the chocolatey and buttery goodness!
How to make Nutella butter cookies
Beat all of the ingredients (except the flour) together in a mixing bowl. Start mixing in a little flour at a time until a cookie dough forms.
Place a lid or a layer of plastic on top of the bowl with the dough and let it chill in the fridge.
Scoop small balls of cookie dough out of the bowl and place them on your prepared cookie sheet.
Use a spoon to slightly press down each cookie. Create a small well in the middle of the cookies using the spoon. Drop a little Nutella into each well.
Bake the cookies until the edges begin to turn golden brown. Let them cool, then serve!
One Dozen Cookies Recipe
Only need a dozen cookies? Or only trust yourself with a dozen? Trust me, I understand. Although this recipe as written makes 2 dozen cookies, it’s a perfect 1 dozen cookie recipe. All you need to do is half the recipe and bake as instructed.
Tips and variations
- Add toppings – Chopped hazelnuts or peanuts on top of the Nutella would give the cookies a fun crunch.
- Roll the cookie dough balls – Rolling the cookie balls in granulated sugar, chopped nuts, or cinnamon sugar before baking will add to the texture, presentation, and flavor.
- Not a fan of Nutella? Swap it for chocolate peanut butter, regular peanut butter, or another nut or seed butter you love.
- Gluten free butter cookies – Substitute the all purpose flour for a 1:1 gluten free flour blend.
How long do they last?
These Nutella thumbprint cookies will last for about 3 days when kept in an airtight container at room temperature or up to 1 week in the fridge. But good luck not eating them all in 1 day. 🙂
Can you freeze Nutella cookies?
Yes! You can freeze both the unbaked and baked cookies:
- To freeze the raw cookies dough: Roll the cookie dough balls and place them on a lined baking dish. Press them down with a spoon and form the well. Freeze the cookies until solid, then transfer to a sealed container or ziplock bags and freeze for up to 3 months. Let them thaw before adding the Nutella and baking.
- To freeze the baked cookies: Bake the cookies without the Nutella in the center. Store them in a sealed container or ziplock bag for up to 3 months. Let them thaw at room temperature before adding a dollop of Nutella to each cookie, then serve!
Looking for more holiday cookie recipes?
- Peanut Butter Blossom Cookies
- Soft Gingerbread Cookies
- Snowball Cookies
- Christmas M&M Cookies
- Chocolate Chow Mein Noodle Cookies
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Nutella Butter CookiesPrint
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cup nutella
- Add butter, sugar, egg, salt and vanilla in a bowl. Use a electric hand mixer and mix until smooth. Add flour, a little at a time, and continue mixing until a cookie dough forms.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees. Line two cookie sheets with parchment paper or silicone baking mats.
- Drop rounded tablespoons of the dough onto the cookie sheets about 2 inches apart and use a spoon to press gently into each cookie. Use the top of the spoon to press a small well into the center of each cookie.
- Drop 1 teaspoon of nutella into each well of the cookie.
- Bake for 10-12 minutes, or until edges of cookies turn golden brown. Remove from oven and allow to cool for 10 minutes.
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