Chocolate Hazelnut Thumbprint Cookies

These Chocolate Hazelnut Thumbprint Cookies are a decadent treat made for special moments—or anytime you’re craving a rich, buttery cookie with a chocolatey center. With a tender shortbread base rolled in sugar and a luscious chocolate hazelnut filling, every bite is melt-in-your-mouth perfection. They’re easy to make, gorgeous to serve, and ideal for holidays, cookie exchanges, or an indulgent afternoon snack.

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Why You’ll Love This Recipe
Chocolate + Hazelnut – A timeless flavor combo that feels indulgent and festive.
Perfect Texture – Crisp on the outside, soft and buttery on the inside.
Easy to Make – Simple ingredients and fun to assemble.
Great for Gifting – These cookies stay fresh and look beautiful in treat boxes.
Customizable – Fill with your favorite chocolate spread or nut butter.

Ingredients You’ll Need

For the Cookie Dough:

• 1 cup unsalted butter, softened
• ½ cup granulated sugar (plus extra for rolling)
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp salt
• ¾ cup finely chopped toasted hazelnuts

For the Filling:

• ½ cup chocolate hazelnut spread (like Nutella or a dairy-free version)
• Optional: extra chopped hazelnuts for garnish

Tools You’ll Need
Mixing bowls
Electric hand or stand mixer
Baking sheets
Parchment paper
Small cookie scoop or tablespoon
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Toast the Hazelnuts

1. Preheat your oven to 350°F (175°C).
2. Spread hazelnuts on a baking sheet and toast for 8–10 minutes.
3. Let cool, then finely chop or pulse in a food processor. Set aside.

Step 2: Make the Dough

1. In a large bowl, beat the softened butter and ½ cup sugar until light and creamy, about 2–3 minutes.
2. Add the egg yolk and vanilla, and mix until smooth.
3. In a separate bowl, whisk together flour, salt, and ½ cup chopped hazelnuts.
4. Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
5. Chill the dough for 30 minutes to make shaping easier.

Step 3: Shape the Cookies

1. Scoop 1 tablespoon of dough and roll it into a ball.
2. Roll each ball in granulated sugar, then in the remaining ¼ cup of hazelnuts (optional for extra crunch).
3. Place 2 inches apart on a parchment-lined baking sheet.
4. Gently press a thumb or the back of a small spoon into the center of each to create an indent.

Step 4: Bake

1. Bake at 350°F for 12–14 minutes, or until edges are just turning golden.
2. If the centers puff up, re-press the indentation while the cookies are still warm.
3. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Fill with Chocolate Hazelnut Spread

1. Once cooled, spoon or pipe about ½ teaspoon of chocolate hazelnut spread into each cookie’s center.
2. Garnish with a sprinkle of chopped hazelnuts if desired.
3. Let sit at room temperature or refrigerate briefly to help the filling set.

Tips for Success
Chill the Dough – Prevents spreading and helps hold the thumbprint shape.
Use Room Temperature Butter – Makes creaming easier and creates a smooth dough.
Toast the Nuts – Enhances flavor and adds delicious crunch.
Neat Filling – Use a piping bag or sandwich bag with the tip snipped off for clean filling.

Serving Suggestions
Holiday Dessert Platter – Pair with shortbread, sugar cookies, or biscotti.
Coffee or Espresso – The rich chocolate and nut flavor pairs perfectly.
Gift Baskets – Wrap in parchment and tie with twine for a beautiful edible gift.

How to Store & Freeze

Storing:
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerate: Store longer in the fridge—just bring to room temp before serving.

Freezing:
Freeze unfilled cookies in a single layer, then transfer to a container for up to 2 months.
Thaw and fill before serving, or freeze filled cookies with parchment between layers.

Frequently Asked Questions

1. Can I use other nuts instead of hazelnuts?
Yes! Try almonds, pecans, or walnuts—just toast and chop them finely.

2. Can I use a different filling?
Definitely. Jam, caramel, peanut butter, or melted dark chocolate all work great.

3. How can I make them dairy-free?
Use plant-based butter and a dairy-free chocolate hazelnut spread.

4. Can I make the dough ahead of time?
Yes. Wrap and chill for up to 2 days before baking.

5. What if I don’t have a piping bag?
Use a small spoon or a zip-top bag with the corner snipped off.

Final Thoughts
These Chocolate Hazelnut Thumbprint Cookies are a bakery-worthy treat that’s surprisingly simple to make at home. With buttery, nutty cookies and rich chocolate centers, they’re perfect for the holidays—or anytime you need a sweet bite of indulgence. Make a batch, share them (or don’t), and enjoy every chocolatey, nutty moment.

Try them out and tag your delicious results—I’d love to see your version!

Preparation Time: 20 minutes
Chill Time: 30 minutes
Cooking Time: 14 minutes
Cuisine: American

Nutritional Information (Per Cookie – based on 24 cookies):
Calories: 155 | Protein: 2g | Carbohydrates: 13g | Fat: 10g | Fiber: 1g | Sugar: 7g | Sodium: 60mg

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