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 tried to make the hazelnut “coating” and it clumped up because my dough was sticky. Maybe I should’ve added a touch more flour. Lesson learned.
I’ve had the same thing happen with nut coatings. Quick fix: toast the hazelnuts well and chill the dough 20–30 mins before rolling. Also, don’t add too much extra flour or they get dry.
That makes sense—if the dough was sticky, the hazelnuts probably wouldn’t roll cleanly and would clump. Adding a tiny bit more flour (or chilling the dough) usually fixes that. Great catch!
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!
Kids ate them instantly. I chilled the dough 20 minutes before rolling and that helped them not spread. Great holiday cookie vibe.
Is it just me or do hazelnuts taste kinda weird? I skipped that part. Still tasty!
The dough was a little crumbly for me at step 4, so I added 1 tsp more milk. After that it behaved. Chocolate-hazelnut filling is the star.
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!
These came out SO good—rich chocolate smell, and the hazelnut coating tastes fancy. I might reduce the sugar slightly next time, but overall 10/10.
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!
The instructions are simple, but my dough wouldn’t really “roll into balls” at first. I added a tiny splash more milk and it came together.
Happened to me too! At first mine was more crumbly than “ball-able,” but one extra tiny splash of milk fixed it and they baked up great.
I think the problem is the cocoa—it’s too dry. I had to add WAY more milk than a “tiny splash” or it just won’t form balls. Also are we sure it’s 2/3 cup sugar? Seems like a lot for thumbprints.
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.
Thumbprint cookies are overrated. These were okay, but the Nutella amount felt like a gamble—some bites were basically just chocolate blobs.
These spread too much for me—my indentations puffed up while baking. Maybe I pressed too shallow? Any tips?
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.
Not gonna lie, I didn’t toast the hazelnuts and they still tasted fine, but the cookie texture felt a bit flat. Toasting next time for sure.
I always toast mine—makes a huge difference in the nutty flavor. Also, did you chill the dough? That can help with the texture being a bit flatter.
Couldn’t find hazelnuts so I used peanuts… they didn’t look pretty but tasted okay. Next time, I’ll follow the recipe better.
These are dangerously good. The thumbprint + Nutella combo is perfect and the hazelnuts give such a nice crunch. I baked mine for like 11 minutes and they turned out great.
These cookies are amazing! I made them for a party and everyone loved them. Will definitely make again!
Yummy in my tummy! 😋👌 Best cookies ever.
These cookies are life! I made them for a party and everyone loved them! 🎉
I dunno about the hazelnuts… are they really necessary? I might skip them next time.
I mean, who would put my thumb on the cookie? What if I accidentally mess it up? 😂
These cookies are amazing! So rich and chocolatey! I added a pinch of cinnamon for extra flavor.
Nutella thumbs—love it.
Honestly, I’m not a hazelnut person, so I subbed almonds. The cookies still tasted chocolatey and rich, and the thumbprint method worked perfectly.
Cookies! Yum!
Too much work for cookies. Might just buy cookie dough next time.
I get it, sometimes all the steps seem too much! But trust me, these cookies are worth it. 🍪
Followed the recipe exactly but they turned out flat. What’s up with that?
These came out so cute and rich! The hazelnuts toasted perfectly and the centers set nicely after cooling.
Not sure why, but my cookies were dry. I might’ve overbaked them (10-12 mins turned into 15 for me). Also I accidentally used hazelnut meal instead of chopped nuts—still okay, just different.
These came out dangerously good. The hazelnut coating is super fragrant, and the little chocolate wells make them feel fancy. I added the spread a minute earlier and it just melted in—perfect.
I really didn’t understand the need for that milk in the recipe. Maybe it could just be left out.
I actually think the milk adds a nice moisture to the cookies! Maybe give it a try before omitting it completely.
Milk?? In cookies? Seems weird to me. I never heard of such thing. I don’t think it’s needed at all!
Honestly, they didn’t taste as good as I thought. Maybe it’s the cocoa? 😕
I’m sorry to hear that! Maybe you overcooked them? The cocoa should add a nice flavor, but sometimes it’s tricky to get it right.
I used almond extract instead of vanilla because I had it. Not bad, just different. Honestly, still would make again.
I was skeptical at first, but then I made these. Sooo good! Just wish the hazelnuts were easier to grind.
The thumbprint part worked great… until I burned a batch because I got distracted. 10–12 min is real time, not a suggestion 😅
YUMMY!!! Made them for my kids and they ate them all in one day. Going to make again!
I tried to ‘toast’ hazelnuts in a dry pan and I think I burned them 😅 so the topping tasted off. If your nuts are fresh and properly toasted, I bet this is great.
Mm these were so good! My kids helped and loved the Nutella part!
Just made these today. So easy and so tasty! Perfect with a cup of coffee ☕.
These cookies are absolutely delicious! I can’t get enough of that chocolate-hazelnut filling.
Mine spread a little and my indents disappeared… I think my butter was too soft. Still tasted amazing though. Next time I’ll chill longer and maybe bake 1 minute less.
My thumbprints cracked lol. I had to redo some, but it’s kinda rustic, so whatever. The cocoa flavor is rich and they smell amazing while baking.
Mine were kinda dry at 12 minutes… maybe I overbaked. The centers didn’t stay glossy either because I waited too long to fill them. Lesson learned.
I was skeptical at first, but these turned out really good. My dough was a bit crumbly though. Any tips for next time?
I don’t know, sometimes cookies can be tricky. Mine always end up flat. Maybe you should just try not to overmix? Just a thought.
If your dough is crumbly, maybe try adding a bit more butter or milk next time. It helps with the moisture! Glad they turned out good though! 😊
I followed it pretty much exactly, but mine spread a bit and the thumbprints weren’t super deep. Still tasty though—like cookie meets brownie.
Wait, can you use peanut butter instead of Nutella? Asking for a friend.
Yeah, peanut butter will work but it won’t taste the same. Nutella is sweeter and creamier. Your friend might wanna try it but don’t expect the exact flavor!
Too sweet for my taste! I think the sugar can be cut down a little. Didn’t really taste the hazelnuts.
I found the sweetness just right! Maybe it depends on your taste buds? And the hazelnuts were great for me!
I followed the recipe pretty closely, but my dough was a little dry—maybe my cocoa was extra thick? Still, the flavor is rich and chocolatey.
Sounds delicious! If your cocoa was extra thick, that would definitely dry the dough. A tiny splash more milk (like 1/2 tsp at a time) usually brings it back.
These cookies are ok but why is it called thumbprint? I think it’s misleading, you should just call them chocolate balls.
I’m skeptical about only using an egg yolk—won’t it be too crumbly? Mine was a little fragile, but the Nutella trick saved it.
Hmm mine did get crumbly too 😅 I used one yolk like the recipe says and it felt dry. I think my butter wasn’t soft enough or I overmixed after adding flour. Still good tho—Nutella covered the flaws lol.
I get the skepticism, but I think the butter + sugar creaming does a lot of the binding. Also chilling (if you do it) helps them stay together. My batch was totally fine and not crumbly at all.
I followed the recipe pretty closely, but mine spread a lot and the indents almost disappeared. Could my butter have been too soft? Still tasty though.
Not gonna lie, mine spread a bit and the indentations didn’t hold as well. I think I overbeated the butter/sugar or my butter was too soft. Still tasted amazing though.
Mine spread too the first time. I think it’s the butter temp—if it’s even a little too warm, they kinda melt outward. Next time try chilling the dough and also don’t beat the butter/sugar too long.
Ugh I’m sorry your indentations didn’t hold! That definitely tracks with over-soft butter—thumbprints rely on a firmer dough. I’ve started chilling the dough 20-30 min before rolling and it helps a lot.
Not sure about the 1/3 cup cocoa + 2/3 cup sugar combo. It tastes a touch bitter to me. Next time I’ll reduce cocoa slightly or add a pinch more vanilla.
I burnt mine. Ugh. 😩 Followed the time but they got too hard. Maybe my oven is off? Next time I’m gonna watch them closer.
Hmmm, I thought thumbprint cookies had jam?? Not sure about chocolate-hazelnut spread.
Super chocolaty! I love them! Perfect for my chocolate cravings.
Not gonna lie, I was skeptical about the ratio. 2/3 cup sugar seems like a lot with cocoa, but it balanced out nicely. Cookies came out sweet without tasting bitter.
I followed the recipe but they didn’t come out right. Too dry, I think. Maybe I messed up.
I find that if cookies are too dry, it might be due to overbaking or not enough fat. Maybe try checking your oven temperature?
Five stars because they taste like store-bought but better. Also my thumbprints didn’t crack—so yeah, science works.
Five stars for the thumbprint science 😂 Mine didn’t crack either—maybe because I chilled the dough a bit longer like you. The Nutella filling is perfect.
I tried these and mine turned out… kinda flat? I followed everything, but 2/3 cup sugar felt like a lot. Still tasted good though—more like chewy brownie cookies than classic thumbprints.
The chocolate-hazelnut filling spread a little over the edges because my thumb dents weren’t deep enough. Taste was great, presentation just needed practice.
Totally relate—those thumb dents are trickier than they look 😅 Glad the taste came out great though! Next time, I’ll try pressing a bit deeper (and maybe with a steadier hand) so the filling stays put.
Looks like a portioning issue more than the recipe. If the dough balls were slightly bigger, the dent won’t hold. I usually flatten mine a hair more before indenting and it works better.
Hazelnuts? I used almonds because that’s what I had. Still turned out good, but I think hazelnuts are better.
I tried making these, but I didn’t have hazelnuts, so I used almonds instead. Still turned out pretty good, but I think hazelnuts would be better.
I dunno. Hazelnuts are kinda essential for that chocolate-hazelnut vibe, right? But if you liked them, that’s cool!
Almonds work great too! They give it a unique flavor. Glad you enjoyed them! 😋
I only had regular hazelnut meal, not finely chopped toasted hazelnuts, so I used that. Still worked, but the coating wasn’t as crunchy. Flavor is legit.
meh. I followed it and they didn’t impress my family. Too much cocoa taste maybe? Also I burned the first tray because I watched the wrong timer 😅
That cocoa taste might be it, yeah. These are definitely more chocolate-forward cookies. Also thumbprint + Nutella can feel a bit intense if people expect super-sweet. Maybe let them cool longer so the filling sets?
Oof, burning the first tray is so relatable 😅 Sorry they didn’t wow your family. I wonder if 1/3 cup cocoa is just a bit much for their tastes—next time you could try a little less cocoa or add a touch more vanilla.
Wow, so simple! I used store-bought chopped hazelnuts and still nailed the look. The warm Nutella step is key—wait less than I did.
Totally agree—the warm Nutella step makes it sink in nicely. I did 10 minutes and then filled right away too. Delicious!
Thumbprint cookies are my weakness 😅 but I felt like 10–12 minutes was a bit short—mine were softer than expected. Still tasty though.
I added some sea salt on top after baking and it was a game-changer! Sweet and salty! Yum!
I never thought of adding sea salt to cookies! That’s brilliant! Can’t wait to try it.
Way too sweet for me. The cookie part is great but the Nutella overwhelms everything—like dessert on dessert. Maybe I’d do a thinner layer next time.
350°F seems ok but my cookies took more like 14 minutes to set. Also my thumb indentations cracked a bit—maybe my butter was too soft?
I don’t usually bake with egg yolks only, but wow—great texture. The dough is rich and the chocolate-hazelnut center is perfect. Easy directions too.
I don’t know, they taste kinda blah. Maybe I did something wrong but I followed the recipe.
Next time, I’ll add more sugar!
I think you nailed it! Adding more sugar might just do the trick. These cookies are supposed to be sweet and chocolatey! Next time you’ll crush it!
I dunno, but I added a pinch of cinnamon once and it was delish! Maybe try that instead of just sugar? Just a thought!
Nice balance of cocoa and nutty sweetness. I used chopped roasted almonds because that’s what I had and they were still tasty, but hazelnuts are definitely the move.
Totally agree—hazelnuts really make these shine. I love the thumbprint + Nutella combo too. 🙌
I was worried they’d spread too much, but they stayed pretty neat. Used slightly less cocoa (personal taste) and it still worked. Sweet spot!
Nice! I was also worried about spread, but thumbprints usually behave well if the dough is chilled. Glad the cocoa tweak worked too.
I had trouble with the dough. It was too dry? Or maybe I mixed it too long? IDK. Gave it a 3.
Just roll it more or mix it less, it’s not rocket science! I think you’re overthinking it, lol.
I had the same issue! The dough seemed a bit crumbly for me too. Maybe try adding a bit more milk next time? 👍
Pretty solid recipe. I used a little extra milk because my dough felt dry, and they still baked up great. Would make again.
These were good, but I think 350F is kinda too hot? Mine spread a lot and the thumb dents almost disappeared. I also used almond flour once and it tasted weird… maybe that was just me 😅
Nice! I love thumbprints like this—so chocolatey but still a little buttery. Extra milk is a smart fix when dough feels dry. Did you adjust baking time at all or keep it 10–12?
These came out so good—rich, chocolatey, and the hazelnut coating is such a nice texture. I used a slightly darker cocoa and the flavor popped. Definitely making again!
Thumbprint cookies are my weakness 😅. I used store-bought Nutella (of course) and the hazelnut coating was crunchy. Definitely five stars in my book.
Omg same—thumbprints are dangerously good 😅 Your crunchy hazelnut coating sounds perfect with the gooey center!
The cocoa flavor is strong (in a good way). I used 70% dark cocoa powder and it was intense—almost brownie-like. Love it.
Yes!! That intense cocoa/brownie vibe is exactly what I aim for with these. Glad the 70% worked for you!
I think the egg yolk amount is too low? The dough didn’t really bind for me, more like cookie sand. Maybe my butter was too warm. Still ate them though.