Chocolate Hazelnut Thumbprint Cookies

Chocolate Hazelnut Thumbprint Cookies combine the rich depth of cocoa with toasted hazelnut crunch in a way that reminds me of my favorite European bakery. I started making these during a particularly stressful December when I needed something that looked impressive but didn’t require complicated techniques.

The first time I made these Chocolate Hazelnut Thumbprint Cookies, I was skeptical about rolling the dough in nuts – it seemed like an extra step that might not matter. But that hazelnut coating transforms each bite, creating a textural contrast that makes the smooth chocolate center even more luxurious. What I love most about this recipe is how forgiving it is. Even when my kitchen is too warm and the dough gets slightly soft, these cookies still turn out beautifully with their distinctive thumbprint centers filled with rich chocolate hazelnut spread.

What You’ll Need for These Cookies

I’ve tested this recipe with both regular and Dutch-processed cocoa powder, and both work beautifully, though Dutch-processed gives a slightly richer color.

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 cup hazelnuts, finely chopped (for rolling)
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• Extra whole hazelnuts for garnish (optional)

How I Make These Step by Step

I recommend having your butter at true room temperature – it should give slightly when pressed but not be greasy or melted.

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper, leaving at least 2 inches between potential cookie placement spots.

Step 2: Using an electric mixer, cream the softened butter and granulated sugar together for 3-4 minutes until the mixture is noticeably lighter in color and fluffy in texture. The mixture should nearly double in volume. Beat in vanilla extract until just combined.

Step 3: In a separate bowl, whisk together flour, cocoa powder, and salt until no streaks of cocoa remain. This prevents pockets of bitter cocoa in your finished cookies.

Step 4: Add the dry ingredients to the butter mixture gradually, mixing on low speed just until combined. The dough should hold together when squeezed but not be sticky. If it feels too soft to roll, refrigerate for 15-20 minutes.

Step 5: Roll portions of dough into balls about 1 inch in diameter – I use a small cookie scoop for consistency. Roll each ball thoroughly in the chopped hazelnuts, pressing gently so the nuts adhere well.

Step 6: Place the nut-coated balls on your prepared baking sheets with 2 inches of space between each cookie. Using your thumb or the back of a 1/2-teaspoon measuring spoon, create an indentation about 1/4 to 1/2 inch deep in each cookie’s center.

Step 7: Bake for 12-14 minutes. The cookies are done when the edges look set and the surface appears dry but still gives slightly when gently pressed. They should not look wet or shiny.

Step 8: While the cookies are still warm from the oven (work quickly but carefully), re-press the indentations if they’ve puffed during baking. The cookies will be hot, so use the back of a spoon rather than your thumb.

Step 9: Fill each warm indentation with about 1/2 to 3/4 teaspoon of chocolate hazelnut spread. If using whole hazelnut garnishes, press them gently into the spread while it’s still warm.

Step 10: Let cookies cool on the baking sheets for 5-8 minutes until the spread sets slightly, then carefully transfer to a wire rack to cool completely.

Perfect Partners for These Cookies

The rich chocolate and hazelnut combination in these Chocolate Hazelnut Thumbprint Cookies pairs beautifully with both simple and sophisticated beverages.

Fresh Coffee or Espresso: The slight bitterness of coffee balances the sweet hazelnut spread perfectly, making these cookies ideal for afternoon coffee breaks or after-dinner treats.

Cold Whole Milk: A classic pairing that cleanses the palate between these rich, nutty bites and provides a cooling contrast to the chocolate intensity.

Black Tea or Chai: The warming spices in chai complement the hazelnut flavors, while black tea’s tannins cut through the cookie’s richness nicely.

Port or Dessert Wine: For special occasions, these cookies make an elegant ending to dinner when served alongside a small glass of port or sweet dessert wine.

Hot Chocolate with Marshmallows: Double down on the chocolate experience by serving these with premium hot chocolate – the textures and flavors complement each other perfectly.

Irresistible Holiday Treats to Perfect Your Cookie Collection

These Chocolate Hazelnut Thumbprint Cookies represent the perfect marriage of rich chocolate and nutty flavors, but why stop there? These complementary recipes will help you create a complete dessert spread that offers something special for every taste preference and occasion, from quick no-bake options to elegant showstoppers.

Add some sweet-salty magic to your cookie table with this Churro Saltine Toffee that transforms simple crackers into an addictive cinnamon-sugar treat perfect for gifting or parties. For times when you need quick satisfaction without any baking, try these Easy No-Bake Moose Farts – their chocolate-peanut butter combination complements your hazelnut cookies beautifully. Balance your sweet offerings with sophisticated Savory Christmas Cranberry Roll Ups that provide elegant appetizer options for your holiday entertaining. Create more bite-sized perfection with No Bake Pecan Pie Balls that capture beloved pie flavors in the same convenient, poppable format as your thumbprint cookies. When you want to create a truly impressive dessert centerpiece, this Dark Chocolate Peppermint Mousse Tart shares your cookies’ sophisticated chocolate profile while delivering restaurant-quality elegance that will wow every guest.

Keeping Your Cookies Fresh

Store your finished Chocolate Hazelnut Thumbprint Cookies in an airtight container at room temperature for up to 5 days. The cookies actually taste better after the first day as the flavors have time to meld together.

For make-ahead convenience, you can prepare the cookie dough up to 2 days in advance and keep it covered in the refrigerator. Let it come to room temperature for about 30 minutes before rolling and baking for easier handling.

These cookies freeze exceptionally well for up to 2 months. I recommend freezing them in a single layer first, then transferring to freezer bags once solid. Thaw at room temperature for 20-30 minutes before serving – they’ll taste just as fresh as the day you baked them.

Reader Questions About This Recipe

Time to Start Baking

These Chocolate Hazelnut Thumbprint Cookies prove that bakery-quality results don’t require professional skills or exotic ingredients. The combination of buttery cocoa dough, crunchy hazelnut coating, and smooth chocolate filling creates a memorable treat that works equally well for casual family dinners or elegant entertaining. Give this recipe a try this weekend – your kitchen will smell amazing and you’ll have gorgeous cookies to show for your efforts!

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