Chocolate Hazelnut Thumbprint Cookies

Why You’ll Love This Recipe

These cookies combine deep chocolate flavor with the nutty crunch of hazelnuts and a creamy, indulgent center. The thumbprint shape makes them visually stunning and ideal for gifting or special occasions. Plus, they’re easy to customize with different fillings.

Ingredients

1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 cup hazelnuts, finely chopped (for rolling)
1/2 cup chocolate hazelnut spread (such as Nutella)
Extra whole hazelnuts for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.
5. Shape dough into 1-inch balls. Roll each ball in the finely chopped hazelnuts, pressing lightly so the nuts stick.
6. Place on the prepared baking sheet about 2 inches apart. Use your thumb or the back of a small spoon to press an indentation into the center of each cookie.
7. Bake for 10–12 minutes, or until set.
8. Remove from oven and, if needed, gently press the indentations again while cookies are still warm. Let cool completely on a wire rack.
9. Once cooled, fill each indentation with about 1 teaspoon of chocolate hazelnut spread. Garnish with a whole hazelnut if desired.

Servings and timing

Servings: About 24 cookies
Prep time: 20 minutes
Bake time: 10–12 minutes
Cool and fill time: 15 minutes

Variations

• Different fillings: Swap Nutella for caramel sauce, raspberry jam, or peanut butter.
• Extra chocolate: Drizzle melted dark or white chocolate over the filled cookies.
• Spiced nuts: Use cinnamon- or cocoa-dusted hazelnuts for a flavor twist.
• Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unfilled cookies for up to 2 months and fill after thawing. No reheating is necessary enjoy them as-is.

FAQs

Can I use other nuts instead of hazelnuts?

Yes almonds, pecans, or walnuts work well.

Do I need to toast the hazelnuts first?

Toasting enhances flavor, but it’s optional.

Can I make the dough ahead of time?

Yes refrigerate up to 2 days or freeze up to 1 month.

How do I prevent the cookies from spreading too much?

Chill the shaped dough balls for 15–20 minutes before baking.

Can I use salted butter?

Yes reduce added salt to 1/4 teaspoon.

What’s the best way to make uniform indentations?

Use a measuring teaspoon for even, neat centers.

Can I double the recipe?

Absolutely just bake in batches.

Do I fill the cookies before or after baking?

Always after baking and cooling to keep the filling soft and shiny.

Will they still taste good without the nut coating?

Yes the texture will be slightly different but still delicious.

Can I make these vegan?

Yes use vegan butter and a dairy-free chocolate spread.

Conclusion

Chocolate Hazelnut Thumbprint Cookies are a beautiful and decadent treat, marrying the richness of cocoa, the crunch of hazelnuts, and the creaminess of Nutella. Perfect for celebrations, holiday cookie trays, or anytime you need an impressive yet easy dessert.

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