These Chocolate Hazelnut Thumbprint Cookies are rich, buttery, and filled with creamy chocolate hazelnut spread for the perfect indulgent bite. With a crisp yet tender hazelnut cookie base and a luscious Nutella-style filling, these cookies are perfect for the holidays, special occasions, or just when you crave a deliciously nutty chocolate treat!
Why You’ll Love This Recipe
- Nutty & Chocolatey – A delicious blend of toasted hazelnuts and creamy chocolate.
- Perfect Texture – Crisp edges with a soft, melt-in-your-mouth center.
- Easy to Make – Simple ingredients and minimal prep time.
- Customizable – Fill with Nutella, ganache, or caramel for different flavors.
- Great for Any Occasion – Ideal for holiday cookie trays or everyday treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- All-purpose flour
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- Egg yolk
- Vanilla extract
- Toasted hazelnuts (finely ground)
- Salt
For the Chocolate Filling:
- Nutella or chocolate hazelnut spread
- Dark or milk chocolate (optional, for extra richness)
- Heavy cream (if making ganache instead of Nutella filling)
Optional Toppings:
- Chopped hazelnuts
- Powdered sugar dusting
- Drizzle of melted chocolate
Directions
Make the Cookie Dough:
- Preheat Oven – Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Toast & Grind Hazelnuts – If using whole hazelnuts, toast them in the oven for 8 minutes, then rub off skins and finely grind.
- Cream Butter & Sugars – In a bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients – Mix in egg yolk and vanilla extract.
- Mix Dry Ingredients – Stir in flour, ground hazelnuts, and salt until a dough forms.
Shape & Bake the Cookies:
- Form Dough Balls – Scoop and roll dough into 1-inch balls, then place on the baking sheet.
- Make Thumbprints – Press the center of each ball with your thumb or a spoon to create a well.
- Bake – Bake for 10-12 minutes until lightly golden. If needed, gently press the centers again after baking.
- Cool – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Fill with Chocolate:
- Melt Chocolate (Optional) – If using a ganache filling, melt chocolate with heavy cream and stir until smooth.
- Fill the Cookies – Spoon Nutella or ganache into the center of each cooled cookie.
- Garnish – Sprinkle with chopped hazelnuts, drizzle with chocolate, or dust with powdered sugar.
Serve & Enjoy:
- Let Set – Allow the filling to firm up before serving.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Variations
- Double Chocolate Version – Add 2 tbsp cocoa powder to the dough for extra chocolate flavor.
- Salted Caramel Thumbprints – Fill with caramel and sprinkle with flaky sea salt.
- Almond Twist – Swap hazelnuts for ground almonds and almond butter filling.
- White Chocolate Drizzle – Top with melted white chocolate for contrast.
- Gluten-Free Option – Use a gluten-free 1:1 flour blend.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezing: Freeze baked cookies (unfilled) for up to 3 months; fill after thawing.
- Reheating: Let refrigerated cookies sit at room temperature before serving.
FAQs
Can I use store-bought hazelnut flour?
Yes! It saves time and works perfectly in this recipe.
Why did my cookies crack?
If the dough is too dry, add a teaspoon of milk to soften it before rolling.
Can I make these cookies ahead of time?
Yes! Bake them in advance and fill them just before serving.
How do I prevent the filling from melting?
Let cookies cool completely before filling, and avoid storing them in a warm place.
Can I use a different nut?
Yes! Almonds, pecans, or walnuts work well as substitutes.
How do I keep the cookies from spreading too much?
Chill the dough for 30 minutes before baking to help maintain shape.
What’s the best way to shape thumbprints?
Use the back of a spoon or a small measuring spoon for even wells.
Can I make a ganache instead of Nutella filling?
Yes! Mix melted chocolate with heavy cream for a smooth ganache.
Can I add espresso powder for extra depth?
Yes! A teaspoon of espresso powder enhances the chocolate flavor.
Do these cookies stay soft?
Yes! The brown sugar keeps them soft, but they firm up slightly after filling.
Conclusion
These Chocolate Hazelnut Thumbprint Cookies are a decadent, nutty, and chocolatey treat that’s perfect for any occasion. With a crisp yet tender hazelnut cookie base and a rich chocolate filling, every bite is pure indulgence. Try them today and enjoy a bakery-style treat at home!
PrintChocolate Hazelnut Thumbprint Cookies
These Chocolate Hazelnut Thumbprint Cookies are buttery, nutty, and filled with creamy Nutella or homemade chocolate hazelnut spread. They’re easy to make and have a melt-in-your-mouth texture with a rich chocolatey center. Perfect for holiday baking, tea time, or as a sweet treat with coffee!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, European
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup finely chopped toasted hazelnuts
For the Filling:
- ½ cup Nutella or homemade chocolate hazelnut spread
- ¼ cup chopped toasted hazelnuts (for garnish, optional)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter & Sugars: In a bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add Egg & Vanilla: Mix in the egg and vanilla extract until combined.
- Combine Dry Ingredients: In another bowl, whisk together flour, salt, baking powder, and finely chopped hazelnuts.
- Form the Dough: Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Shape Cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Make Thumbprints: Use your thumb or a teaspoon to create an indent in the center of each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and gently press down again to deepen the thumbprint. Let cool completely.
- Fill with Chocolate Hazelnut Spread: Spoon or pipe Nutella into each thumbprint.
- Garnish & Serve: Sprinkle with extra chopped hazelnuts or a dusting of powdered sugar for a festive touch.
Notes
- Want extra crunch? Roll the cookie dough balls in crushed hazelnuts before baking.
- For a softer center, fill the cookies while still slightly warm.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.