Preheat the oven to 350° and line 12 cupcake molds with liners. Portion the dough into 1/3 cup-size balls, alternatively, use a 2.5-ounce scoop. Working one ball at a time, press your thumb into the center of the dough to form a deep indentation. Spoon about 1 tablespoon of the sprinkles or Nutella into the cavity and seal the cookie dough around the sprinkles, then transfer to the prepared cupcake pan. Repeat with the remaining cookie dough and sprinkles. Bake for 10 minutes, until golden brown and crisp around the edge. Transfer the cupcake pans to a baking rack and let cool completely.