Name: Chocolate Hazelnut Thumbprint Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: European
Ingredients: 200 g all-purpose flour; 30 g Dutch processed cocoa powder; 1/4 tsp salt; 115 g powdered sugar; 250 g unsalted butter, softened; 1 egg yolk; 40 g milk; 2 tsp vanilla extract; 125 g finely chopped hazelnuts, toasted; 100 g chocolate hazelnut spread

If you’re anything like me and adore a cookie that’s both sweet and a little nutty, you’re going to fall head over heels for this Chocolate Hazelnut Thumbprint Cookies Recipe. It’s got that perfect balance of soft, crumbly dough with a rich chocolatey center that just melts in your mouth. Whenever I make them, my kitchen fills with the most irresistible aroma of toasted hazelnuts and cocoa — pure comfort in cookie form.

This recipe shines especially during cozy evenings or special gatherings because it’s not just about the flavor; it’s also about the fun of making those thumbprint wells and filling them with luscious chocolate hazelnut spread. Plus, they’re super easy to customize, making them a go-to when I want something impressive but fuss-free. Trust me, you’ll want to bookmark this Chocolate Hazelnut Thumbprint Cookies Recipe for any time you crave a little homemade happiness.

Ingredients You’ll Need

These ingredients work beautifully together to create a cookie that’s tender, flavorful, and just chewy enough around the edges. A quick tip: toast your hazelnuts well for that deep, nutty flavor that takes these cookies to the next level!

All-purpose flour: This forms the base of your cookie dough, giving it structure without being too heavy.
Dutch processed cocoa powder: Adds a rich chocolate flavor with a smooth, mellow finish.
Salt: Balances the sweetness and enhances all the other flavors.
Unsalted butter: Use quality butter for that creamy, rich taste and perfect texture.
Egg yolk: Helps bind the dough and adds a silky richness.
Milk: Just enough to bring the dough together while keeping it tender.
Powdered sugar: Gives a finer sweetness and melts smoothly in the dough.
Vanilla extract: A splash for warmth and depth in every bite.
Finely chopped toasted hazelnuts: Toast them yourself to amplify their flavor — trust me, it’s worth the extra step.
Chocolate hazelnut spread: The star of the show, filling each thumbprint with gooey chocolaty goodness.

Variations

One of my favorite things about this Chocolate Hazelnut Thumbprint Cookies Recipe is how easy it is to adjust to your own tastes or dietary needs. Don’t hesitate to make it your own!

Nut-Free Variation: Swap the hazelnuts for finely chopped pretzels or oats if you’re allergic or just want a different crunch. I did this once for a friend’s party, and it was a hit!
Vegan Version: Use a plant-based butter and substitute the egg yolk with a flax egg. It’s slightly different but still delicious and perfect if you’re dairy-free.
Different Spread: Try raspberry jam or salted caramel in place of the chocolate hazelnut spread for a fruity or buttery twist I often make around holidays.
Extra Chocolate: Add mini chocolate chips into the dough if you want more chocolate bursts, a little trick I picked up to please chocoholics like me.

How to Make Chocolate Hazelnut Thumbprint Cookies Recipe

Step 1: Toast and Chop Your Hazelnuts

Start by tossing your hazelnuts in a hot, dry skillet for about 5-7 minutes, shaking frequently until the skins blister and the nuts smell warm and toasty. Let them cool completely, then rub off any loose skins on a clean kitchen towel and finely chop. This step isn’t just a side task — it’s what unlocks that deep hazelnut flavor I can’t get enough of!

Step 2: Combine Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, and salt. Sifting helps avoid lumps and ensures even mixing, which means a smoother dough and a prettier cookie — trust me, it makes a difference.

Step 3: Cream Butter, Sugar, and Egg Yolk

Using a hand mixer or stand mixer, beat the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes. Add the egg yolk and vanilla extract, continuing to mix until well combined. This process gives your cookies that tender crumb without being greasy.

Step 4: Bring It All Together

Gradually add the dry ingredients and milk to the butter mixture, mixing just until everything comes together — careful not to overmix. Fold in the chopped toasted hazelnuts with a spatula to distribute them evenly without breaking your batter down.

Step 5: Shape and Thumbprint the Cookies

Chill the dough for about 30 minutes if it feels too soft to handle — this helps keep the cookies from spreading too much while baking. Then, roll the dough into walnut-sized balls and place them on a baking sheet lined with parchment paper. Using your thumb (or a small spoon handle), gently press a well into the center of each ball, being careful not to press all the way through.

Step 6: Bake and Fill

Bake the cookies at 350°F (175°C) for about 12-15 minutes — the edges should be set, but the centers still soft. Once out of the oven, while the cookies are warm, fill each thumbprint with a small dollop of chocolate hazelnut spread. It will soften and melt slightly into that perfect chocolatey center we all crave.

How to Serve Chocolate Hazelnut Thumbprint Cookies Recipe

The image shows close-up of round chocolate cookies covered with chopped nuts on the outside layer, giving them a rough texture with light brown and beige nut pieces. The center of each cookie has a smooth, glossy dark chocolate dollop that is thick and swirled in a circular motion. The cookies are arranged on a white marbled surface, filling the frame with some cookies partially visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a bit of chopped toasted hazelnuts or a tiny pinch of flaky sea salt over the chocolate filling. It adds a nice texture contrast and brings out the nutty sweetness even more. Sometimes, just a dusting of powdered sugar works wonders if you want a classic, elegant look.

Side Dishes

Pair these cookies with a warm cup of coffee or your favorite black tea for a cozy afternoon snack. They’re also wonderful alongside a scoop of vanilla ice cream if you want to go all out for dessert. On holiday mornings, I sometimes set them next to a glass of cold milk for the kids — it’s a guaranteed hit!

Creative Ways to Present

For parties, I arrange the cookies on a pretty platter lined with parchment and garnish with sprigs of fresh rosemary or edible flowers for a festive touch. I’ve also packaged them in small gift boxes with a ribbon — they make the sweetest homemade presents that friends always rave about.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store these cookies in an airtight container at room temperature. They keep wonderfully fresh for up to a week—but honestly, they rarely last that long in my house! Make sure to layer them with parchment paper to prevent sticking and maintain that perfect thumbprint shape.

Freezing

This Chocolate Hazelnut Thumbprint Cookies Recipe freezes really well. I usually freeze the shaped, unbaked dough balls on a tray first, then transfer them to a freezer-safe bag. When I want fresh cookies, I just bake them straight from frozen—adding a couple extra minutes to the bake time. It’s a fantastic way to always have a batch on hand for unexpected guests.

Reheating

If you want to warm up leftover cookies, pop them in a 300°F (150°C) oven for 5-7 minutes. This refreshes their texture beautifully without melting the chocolate filling too much. Avoid microwaving, as it can make the texture a bit rubbery and overly soft.

FAQs

Can I use store-bought roasted hazelnuts for this recipe?

Absolutely! Store-bought roasted hazelnuts work fine if they’re fresh and flavorful. However, toasting raw hazelnuts yourself releases more aroma and flavor, giving your cookies that extra-special touch. Just keep an eye on them while toasting to avoid burning.
What chocolate hazelnut spread do you recommend?

I’m a fan of classic brands like Nutella, but feel free to use any good quality chocolate hazelnut spread you love. Some small-batch options have more intense flavor and less sugar, which can make the cookies even better—experiment and see what you enjoy most!
Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend that’s suitable for baking. Just make sure it includes xanthan gum or another binder to maintain the dough’s texture. The cookies might be a bit more delicate but still delicious.
How do I prevent the cookie from spreading too much during baking?

Chilling the dough for about 30 minutes before baking helps the cookies hold their shape. Also, avoid using melted butter and measure your flour accurately to keep the dough firm enough to keep those cute thumbprints intact.
Can I prepare these cookies in advance?

Definitely! You can shape and press your thumbprints in the dough, then cover and refrigerate up to 24 hours before baking. Alternatively, freeze the shaped dough for longer storage. Just add the chocolate hazelnut spread filling right after baking for the best texture.

Final Thoughts

This Chocolate Hazelnut Thumbprint Cookies Recipe has become one of my absolute favorites, especially when I want a treat that feels both special and approachable. They’re straightforward to make but deliver a little moment of indulgence with every bite. I’m confident you’ll love making—and more importantly, eating—these just as much as I do. So go ahead, grab those hazelnuts and get baking. Your future self with a plate of warm cookies will thank you!