Nutella Thumbprint Cookies

What better way to spread the love than to bake a batch of Nutella cookies?

Even as a kid, I was always on the fence about Nutella.  I find the chocolate hazelnut spread to be insanely sweet and can often stomach no more than a spoonful.  Other people seem to go bananas over it, though!  So much so that there have even been reports of Nutella heists around the globe - no kidding.

In my inner circle, no person better embodies Nutella-mania than my longtime best bud Stephanie.  So when she invited me over for dinner recently, I figured what better time to use the rest of the Nutella lying around in my pantry than the present.

Steph's a swell baker who usually takes on far more serious projects like baking cakes and pies.  I'm just a cautious dabbler who likes to stick to non-committal items like cupcakes and cookies, so I needed to make sure these were the best Nutella cookies ever.  I wanted the Nutella to be at the very core of the cookie, not blended in with it.  Lo and behold, there were already hundreds of recipes for Nutella Thumbprints that existed on the Internet.  So I adapted this one below (Note: It didn't make very much, so unless you are looking to bake a small batch of cookies, I'd say double the recipe) : 

Steph and her thumbprints: Joy only Nutella could create.

Nutella Thumbprint Cookies:
Original recipe adapted from


1/2 a cup of soft butter
1/2 cup of brown sugar
1 large egg yolk
1 cup of flour, plus 2 tbsp of flour
1/4 tsp of salt
1 tsp of vanilla extract
Enough Nutella to fill the centers of the cookies
* The recipe says to add 1/2 a cup of chopped chocolate in the mix but I omitted it cause it was already sweet enough for me.

Preheat oven to 350 degrees F (or 325 if your oven is as hot as mine) and set out two baking sheets lined with aluminum foil

1. In a bowl, cream together your soft butter and your sugar until it appears smooth and light.
2. Add just the yolk of one egg to your bowl and mix until fully incorporated.  Add your salt and vanilla.
3. Add your flour and mix with a large wooden spoon, or an electric mixer on low if you are a sissy, until your dough is formed.  It should be substantial without feeling too floury.  I added a dash of milk to my first batch because it felt a little flour heavy.
4. Roll your cookies into balls on the cookie sheets and flatten a little with your hand.
5. Next, gently press your thumb into each of them to make a thumbprint.
6. Fill each cookie with a small scoop of Nutella, obviously.
7. Put the cookies on their sheets in the freezer for about 10 minutes so that they keep their shapes when baking.
8. Bake for 12-15 minutes, until they are golden brown on the bottom.

Now sit back and watch people get overly-excited about something that literally took you no time at all to bake.  It's like getting praise for the homework assignment you completed the morning of... excellent *rubs hands together*.