Hi, I’m Lina. As a busy mom, I love cookie recipes that feel nostalgic but still a little elevated. These Chocolate Hazelnut Thumbprint Cookies are exactly that, soft, buttery cookies rolled in toasted hazelnuts, baked to golden perfection, and filled with rich chocolate hazelnut spread. They’re melt-in-your-mouth delicious and come together easily for holidays, bake sales, or cozy afternoons with family.
If you love chocolatey comfort recipes like these, you’ll also adore my Banana Chocolate Chip Cookies or my Air Fryer Cookies Recipes. Both are simple, satisfying, and guaranteed to bring everyone to the kitchen.
Why You’ll Love This Recipe
- Perfect texture: Buttery, crisp edges and soft centers.
- Chocolate hazelnut bliss: Like Nutella in cookie form!
- Holiday ready: Beautiful on cookie trays or dessert tables.
- Kid-friendly: Fun to roll, press, and fill.
- Easy ingredients: Pantry staples and one bowl needed.
- Freezer-friendly: Make ahead for stress-free baking.
- Crowd-pleaser: Classic, cozy, and irresistible every time.
Ingredients Breakdown
Butter: Unsalted, softened, the base of that melt-in-your-mouth texture.
Sugar: Granulated for sweetness and slight crispness.
Egg yolk: Adds richness and helps bind the dough.
Vanilla extract: Brings warmth and enhances flavor.
All-purpose flour: Keeps the cookies tender and light.
Salt: Balances sweetness.
Hazelnuts: Finely chopped and toasted for texture and aroma.
Chocolate hazelnut spread: Nutella or your favorite brand for that glossy, creamy center.
Step-by-Step Cooking Guide
- Preheat the oven:
Set to 350°F (175°C). Line baking sheets with parchment paper. - Make the dough:
In a large bowl, cream together butter and sugar until light and fluffy. Mix in egg yolk and vanilla. Gradually add flour and salt until the dough forms. - Shape the cookies:
Roll dough into 1-inch balls. Roll each ball in chopped hazelnuts to coat. - Make the thumbprint:
Press the center of each cookie gently with your thumb or the back of a teaspoon. - Bake:
Bake for 12–14 minutes, until the edges are lightly golden. Let cool on the pan for 5 minutes before transferring to a rack. - Fill the centers:
Spoon or pipe a small amount of chocolate hazelnut spread into each cookie’s indentation. - Finish and serve:
Let the filling set slightly before serving. Sprinkle with flaky salt or drizzle with melted chocolate for a fancier look.
Tips, Variations & Add-Ons
- No hazelnuts? Try almonds, pecans, or walnuts for a twist.
- Add crunch: Stir in mini chocolate chips or chopped nuts into the dough.
- Make it festive: Roll cookies in holiday sprinkles instead of nuts.
- Extra shine: Dust cooled cookies with powdered sugar before filling.
- Flavored fillings: Swap Nutella for caramel, jam, or peanut butter.
- Make ahead: Dough can be refrigerated for up to 2 days before baking.
- Gift idea: Pack in cellophane bags with a holiday ribbon, perfect for neighbors or teachers.
Serving Suggestions
These Chocolate Hazelnut Thumbprint Cookies are delicious warm from the oven or cooled with their glossy centers set. They pair beautifully with:
- Homemade Sandwich Bread for a cozy baking day spread.
- High Protein Hot Chocolate for a creamy drink pairing.
- Banana Chocolate Chip Cookies for a cookie assortment platter.
They’re also perfect for cookie exchanges, holiday dessert tables, or just curling up with one and a cup of coffee.
Storage & Reheating
To store: Keep in an airtight container at room temperature for up to 5 days.
To freeze: Freeze unfilled cookies for up to 2 months. Fill after thawing.
To reheat: If desired, warm filled cookies for 5 minutes in a 300°F (150°C) oven for that just-baked aroma.
Helpful FAQs
Can I use Nutella straight from the jar?
Yes, it’s perfect for filling and sets nicely as it cools.
Can I make the dough ahead of time?
Absolutely. Wrap and refrigerate up to 48 hours or freeze up to 2 months.
Do I need to toast the hazelnuts?
Toasting enhances flavor and crunch, but it’s optional.
Can I use a different chocolate spread?
Yes, dark chocolate ganache or almond butter spread also works wonderfully.
Chocolate Hazelnut Thumbprint Cookies: Soft, Buttery & Indulgent
- Total Time: 29 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, buttery thumbprint cookies rolled in hazelnuts and filled with chocolate hazelnut spread, cozy, rich, and irresistible.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
3/4 cup chopped hazelnuts, toasted
1/2 cup chocolate hazelnut spread (Nutella)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Beat butter and sugar until light and creamy.
3. Add egg yolk and vanilla; mix until combined.
4. Add flour and salt; mix until dough forms.
5. Roll dough into 1-inch balls, coat in chopped hazelnuts.
6. Place on tray and press thumbprint in center.
7. Bake 12–14 minutes until edges are golden.
8. Cool, then fill each center with chocolate hazelnut spread.
Notes
Toast hazelnuts for deeper flavor.
Chill dough for 15 minutes before baking to prevent spreading.
Drizzle cookies with melted chocolate for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Conclusion
These Chocolate Hazelnut Thumbprint Cookies are a little bite of happiness, buttery, nutty, and filled with silky chocolate. They’re simple enough for a weekday bake but pretty enough for holiday gifting. The combination of toasted hazelnuts and creamy chocolate is timeless and comforting, the kind of treat that makes everyone linger in the kitchen just a little longer.