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Chocolate Hazelnut Thumbprint Cookies

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Rich cocoa cookies coated in chopped hazelnuts, baked until tender, and filled with creamy chocolate hazelnut spread perfect for gifting, holidays, or indulgent snacking.

Ingredients

1 cup (2 sticks) unsalted butter, softened

2/3 cup granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

1/2 cup cocoa powder

1/2 tsp salt

1/2 cup finely chopped hazelnuts (for rolling)

1/2 cup chocolate hazelnut spread (e.g., Nutella)

Whole hazelnuts for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and sugar in a large mixing bowl until light and fluffy. Mix in vanilla extract.
  3. In another bowl, whisk flour, cocoa powder, and salt. Gradually add dry ingredients to the butter mixture, mixing until dough forms.
  4. Shape dough into 1-inch balls. Roll each ball in chopped hazelnuts, pressing lightly so they stick.
  5. Arrange on baking sheet, spacing 2 inches apart. Use your thumb or the back of a small spoon to press an indentation into each ball.
  6. Bake for 10–12 minutes until set. If needed, gently press indentations again while warm. Cool completely on a wire rack.
  7. Fill each indentation with about 1 tsp chocolate hazelnut spread. Garnish with a whole hazelnut if desired.

Notes

For extra flavor, toast hazelnuts before chopping.

To prevent excess spreading, chill shaped dough for 15–20 minutes before baking.

Unfilled cookies freeze well for up to 2 months—fill after thawing.

Swap Nutella with caramel, jam, or peanut butter for variation.

Nutrition

Find it online: https://justsosavory.com/chocolate-hazelnut-thumbprint-cookies/