Chocolate Hazelnut Thumbprint Cookies

Name: Chocolate Hazelnut Thumbprint Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 egg yolk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup hazelnut spread (like Nutella); Chopped hazelnuts for garnish (optional)

Highlighted under: Oven Ideas

I’ve always been a fan of cookies that combine textures and flavors, and these Chocolate Hazelnut Thumbprint Cookies hit all the right notes. The rich chocolate cookie cradles a luscious hazelnut filling, and the thumbprint creates the perfect pocket for a burst of flavor. These cookies are not only a treat for the taste buds but also a visual delight with their beautiful presentation. Whether you serve them at a gathering or enjoy them with a cup of coffee, they are bound to impress anyone who tries them.

Created by

Verity Langdon

Last updated on 2026-01-13T04:43:35.155Z

When I first made these thumbprint cookies, I was blown away by how the flavors melded together. The nutty undertones of hazelnuts paired seamlessly with the richness of chocolate, elevating a simple cookie to something truly special. I experimented with different fillings, but the classic hazelnut cream won my heart, adding an indulgent touch that was hard to resist.

My kids absolutely adored helping shape the cookies and fill them with the creamy goodness. It's a fun activity to do together, and the end result is both rewarding and delicious. I recommend chilling the dough for a bit before baking to achieve that perfect chewy texture!

Why You'll Love These Cookies
Decadent chocolate flavor with a delightful crunch
Luscious hazelnut filling that adds a unique twist
Perfect for sharing during special occasions or holidays

The Perfect Chocolate Cookie Base

The success of these Chocolate Hazelnut Thumbprint Cookies begins with the cookie dough itself. Using a combination of granulated sugar and brown sugar not only provides a nice balance of sweetness but also adds depth of flavor. Brown sugar, with its molasses content, contributes a slight caramel note that complements the rich cocoa powder. When creaming the butter and sugars, aim for a light and fluffy texture; this aeration helps the cookies rise beautifully while contributing to a tender crumb.

It's important to handle the dough gently when combining the dry and wet ingredients. Overmixing can lead to tough cookies. Stop mixing as soon as you no longer see dry flour; it’s okay if the dough looks slightly crumbly. This will ensure your cookies maintain a delightful texture that contrasts beautifully with the creamy hazelnut filling.

Creating the Ideal Thumbprint

Making the thumbprint is a crucial step in this recipe. I recommend lightly greasing your thumb or using the back of a teaspoon to press into the cookie dough. This prevents sticking and allows for a cleaner indentation. Aim for a depth that will hold a generous amount of hazelnut spread without compromising the shape of the cookie. A well-formed thumbprint will ensure your filling doesn’t overflow while baking, which can create a messy situation on your baking sheet.

As you fill the thumbprints, be mindful not to overfill them. A small scoop of hazelnut spread is usually sufficient, as the filling tends to spread slightly during baking. This careful balancing act will result in cookies that look beautifully topped without the filling spilling over the edges.

Storing and Serving Suggestions

Once baked and cooled, these cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week. If you’d like to make them ahead, you can freeze the unbaked dough. Simply form the cookie balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a zip-top bag, and they can be stored for up to three months. When ready to bake, there's no need to thaw; just add a couple of extra minutes to your baking time.

For a delightful serving idea, consider pairing these cookies with a scoop of vanilla ice cream. The cold creaminess pairs wonderfully with the warm chocolate and hazelnut combination. Additionally, a light dusting of powdered sugar or a drizzle of melted chocolate on top makes for an elegant presentation, perfect for impressing guests at a gathering.

Ingredients

Gather the following ingredients to create these delicious cookies:

For the Cookies

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Filling

1/2 cup hazelnut spread (like Nutella)
Chopped hazelnuts for garnish (optional)

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to create chocolate hazelnut thumbprint cookies:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the Dough

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg yolk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.

Shape the Cookies

Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, leaving space in between each. Use your thumb to make a small indentation in the center of each cookie.

Fill the Cookies

Fill each indentation with hazelnut spread, and optionally sprinkle with chopped hazelnuts.

Bake the Cookies

Bake in the preheated oven for 12-15 minutes. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delightful cookies fresh or store them in an airtight container!

Pro Tips

For extra flavor, you can add a hint of instant coffee to the cookie dough. It complements the chocolate beautifully!

Troubleshooting Common Issues

If your cookies spread too much during baking, it could be due to overly warm butter in the dough. Always ensure your butter is softened—at room temperature, but not melting—before creaming it with the sugars. You can also chill the dough in the refrigerator for about 30 minutes before shaping and baking, which helps prevent excessive spreading.

On the other hand, if your cookies turn out too dry, you might have overbaked them. Keep an eye on the baking time and check for doneness by looking for edges that are just firm and a center that still appears slightly soft. The cookies will continue to cook a little after being removed from the oven, achieving the perfect texture.

Ingredient Substitutions

If you're looking for a dairy-free option, substitute the unsalted butter with a plant-based butter alternative. Additionally, using a vegan egg replacer can maintain moisture in the dough. Be sure to choose a hazelnut spread that aligns with your dietary needs, as there are dairy-free versions available on the market.

For those with nut allergies, you can replace the hazelnut spread with a sunflower seed spread or a chocolate spread that suits your preference. This variation still allows you to enjoy the thumbprint cookie experience without compromising on taste.

Variations to Try

Feel free to experiment with different filling options! A raspberry or strawberry jam can provide a tangy contrast to the rich chocolate cookie. You can also try using almond butter or peanut butter for a different flavor profile that still complements the chocolate base beautifully.

For a festive twist, add spices like cinnamon or a hint of espresso powder to the cookie dough for an extra kick. This can elevate the overall flavor and provide an interesting twist to the classic recipe, making it suitable for various occasions.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate for the cookies?

Yes, using milk chocolate will give the cookies a sweeter flavor profile.

→ How long do these cookies stay fresh?

They can last up to a week stored in an airtight container at room temperature.

→ Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to 3 months. Just thaw it in the fridge before baking.

→ What can I use instead of hazelnut spread?

You can substitute with any nut butter, such as almond or peanut butter, if you prefer.