Chocolate hazelnut thumbprint cookies are the perfect blend of rich, indulgent flavors and simple, festive charm. These cookies feature a soft, buttery base that’s delicately sweet, with a generous thumbprint indentation filled with smooth, melted chocolate and topped with chopped hazelnuts. They’re perfect for the holidays or any occasion where you want to add a touch of elegance to your cookie tray.
The dough for these thumbprint cookies is rich and slightly crisp at the edges, with a melt-in-your-mouth texture that balances the chocolate and hazelnut fillings. Ground hazelnuts or hazelnut flour can be added to the dough itself to bring that nutty flavor into every bite. The dough is rolled into small balls, then gently pressed in the center to create the thumbprint indentation.
Once baked, the cookies are filled with a luscious chocolate ganache or melted chocolate, which creates a rich, creamy center. To elevate the nutty flavor, each cookie is sprinkled with finely chopped hazelnuts, adding both texture and crunch. The hazelnuts also bring a beautiful contrast to the smooth chocolate, making every bite an irresistible combination of flavors and textures.
What makes these cookies so delightful is the balance between the buttery, slightly sweet base, the creamy chocolate center, and the crunch of the hazelnuts. They’re rich without being overwhelming, and the nuttiness pairs beautifully with the chocolate.
These cookies are perfect for holiday baking, but they also make a thoughtful homemade gift for friends and family. Pack them in a tin, and you’ve got a sweet, homemade treat that’s bound to impress. Whether for a holiday cookie exchange, a special occasion, or just a cozy afternoon treat, chocolate hazelnut thumbprint cookies are a true crowd-pleaser. They’re the perfect combination of rich flavors and festive spirit in a simple yet stunning cookie.
Chocolate Hazelnut Thumbprint Cookies are a fantastic choice for any special occasion or celebration. These cookies not only taste amazing but also add a touch of elegance to the dessert table. Their unique appearance and combination of flavors make them a delightful treat that is sure to impress your guests.
Whether you are hosting a dinner party, a holiday gathering, or simply want to treat yourself to something extraordinary, these cookies are the perfect choice.
Get ready to bake up a batch of these popular and delicious Chocolate Hazelnut Thumbprint Cookies and delight your taste buds with each bite!
Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 egg yolk large
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1/2 cup hazelnuts toasted and finely chopped
- 1/2 cup chocolate-hazelnut spread such as Nutella
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg yolk, milk, and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Place hazelnuts in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll in the chopped hazelnuts to coat.
- Place the dough balls onto the prepared baking sheets. Use your thumb to make an indentation in the center of each ball.
- Bake for 10-12 minutes, or until set. Remove from the oven and let cool for 5 minutes.
- While the cookies are still warm, spoon the chocolate-hazelnut spread into the indentations. Let cool completely before serving.
This looks too hard for me and I don’t have hazelnuts. Can I skip them?
Why would you bake at 350? That seems too low. I usually do 400 for cookies.
I dunno, man. 400 sounds better for crispiness. 350 seems too low for me. I’d give it a try tho.
Baking at 350°F is pretty standard for cookies. It lets them bake evenly without burning. Trust the recipe!
I always use butter flavored crisco instead of butter, worked fine!
These are cute but I found rolling the dough into balls annoying (it stuck to my hands). Once I chilled the dough 20 minutes, it got way easier.
Not impressed. The dough was too crumbly and didn’t hold together well. Maybe I did something wrong?
350°F seems a bit low—mine barely browned in 12 minutes. I ended up cranking the broiler for like 30 seconds (yeah, I know) and that fixed it. Still yummy.
I’ve noticed 350°F can be a little forgiving—mine take closer to 12–14 min for real set-up. Broiler for 30 seconds is totally the right save, haha.
These cookies are simply amazing! The chocolate and hazelnut combo is to die for. My kids loved them! ❤️
Cookies? With hazelnuts?? Amazing! But can you replace butter with something else? Trying to be healthy.
But butter gives it flavor! Why change it?
You can try using coconut oil or applesauce instead of butter! It might change the texture a bit but still tasty!
Is it just me or do hazelnuts taste kinda weird? I skipped that part. Still tasty!
Yum! Gonna bake these for Christmas! 🎄
These sound amazing! Perfect for the holidays! Can’t wait to try them myself! 🎅
Sounds good but isn’t hazelnut spread too sweet? I like my cookies more plain.
I’m not much of a baker but these were easy! Will make again!
Delicious! gonna make these again for the holidays! ☃️
Made these for my daughter’s school bake sale. They loved it! But I used almond butter instead of hazelnuts. Close enough?
Almond butter is a great substitute! I’m sure the kids loved them. Good job!
I dunno, almond butter seems kinda different from hazelnuts. Maybe they weren’t as good?
These cookies were a hit at the party! So easy to make and delicious!
Delish! The hazelnuts give it a nice crunch. My kids helped make them and they loved eating them too!
My dough felt a bit dry until I mixed a little longer—then it came together. Also, I pressed the thumb too hard and some cookies cracked, so go gentle with the indent.
Not great for me. Seemed too rich. My husband liked them though.
I think they’re delicious! You might just need to balance them with a cup of coffee or something. My daughter loves them!
Ok but why does it say 5 minutes cool—thats not enough if you’re gonna spoon hot spread? I let them cool a little more and the Nutella set faster. Tasty, just picky.
Not gonna lie I messed up and forgot to toast the hazelnuts… still good, just not as nutty. Next time I won’t skip that.
I mean… hazelnuts not toasted is kinda like coffee without caffeine 😂 But glad they were still good. I always toast them like 8-10 min, then chop—no big deal.
Honestly this sounds like my kind of save. Toasting really bumps the nutty flavor, but if you still liked them, that’s a win. Next time just don’t skip it—easy fix.
Couldn’t find hazelnuts so I used peanuts… they didn’t look pretty but tasted okay. Next time, I’ll follow the recipe better.