These Chocolate Hazelnut Thumbprint Cookies are the ultimate indulgence for cookie lovers. They’re soft, chewy, coated in crunchy toasted hazelnuts, and filled with a luscious pool of chocolate hazelnut spread. Perfect for holiday platters, gifting, or simply pairing with your afternoon coffee, these cookies are a chocolate dream come true. And the best part? You don’t even need to press them with your thumb — there’s a cleaner, easier method for that beautiful center well.
Learn more about other delicious chocolate creations in our Chocolate Hazelnut Crunch Cookies.
Why You’ll Love These Cookies
- Chewy texture – No dry, crumbly bites here. These stay soft and rich.
- Deep chocolate flavor – A mix of cocoa powder and melted chocolate for a full-bodied taste.
- Nutty crunch – Chopped toasted hazelnuts on the outside for a perfect contrast.
- Customizable filling – Use any spread or ganache you like.
- Great for gifting – They hold their shape and stay fresh for days.
Toasting Hazelnuts for Maximum Flavor
Toasting your hazelnuts is key to achieving that deep, nutty aroma.
Oven Method
- Preheat oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet.
- Bake for 15–20 minutes, shaking halfway.
- If skins remain, wrap warm hazelnuts in a clean kitchen towel and rub to loosen skins.
Blanching Method
- Boil hazelnuts in water for 15 minutes.
- Drain, remove skins by pinching.
- Toast skinned nuts in oven for 15 minutes.
Let them cool completely before chopping.
Ingredients for Chocolate Hazelnut Thumbprint Cookies
- 1 cup + 3 tbsp (200 g) all-purpose flour
- ¼ cup (30 g) Dutch-processed cocoa powder
- ¼ tsp salt
- 1 cup (250 g) unsalted butter, softened
- 1 large egg yolk
- 3 tbsp (40 g) milk
- 1 cup (115 g) powdered sugar
- 2 tsp pure vanilla extract
- 1 cup (125 g) finely chopped toasted hazelnuts
- ½ cup (100 g) high-quality chocolate hazelnut spread
Step-by-Step Instructions
- Prep – Preheat oven to 355°F (180°C). Line 2 large baking sheets with parchment paper.
- Mix dry ingredients – In a medium bowl, whisk together flour, cocoa powder, and salt.
- Cream butter and sugar – In a separate bowl, beat butter, powdered sugar, egg yolk, and milk until pale and fluffy (about 3 minutes).
- Form dough – Gradually add dry ingredients, mixing until combined.
- Shape cookies – Roll dough into 1½ tablespoon balls (about 30 total).
- Coat with hazelnuts – Roll each ball in chopped hazelnuts.
- Chill – Place on baking sheets and refrigerate for at least 2 hours.
- Bake – Bake one tray at a time for 8 minutes.
- Indent – Immediately press the center with a round-bottomed measuring spoon.
- Cool and fill – Once cool, pipe or spoon hazelnut spread into each indentation.
Tips for Perfect Thumbprint Cookies
- Chill the dough – Prevents cookies from spreading too much.
- Use a cookie cutter trick – Gently swirl a round cookie cutter around hot cookies to perfect their shape.
- Choose quality spread – Skip palm oil-heavy options; go for rich, artisan spreads.
Storage & Make-Ahead
- Store in an airtight container at room temperature for up to 4 days.
- Freeze unfilled cookies for up to 2 months. Thaw, then fill.
Variations
- Swap hazelnuts for pecans or almonds.
- Fill with salted caramel, peanut butter ganache, or berry jam.
- Dip in melted chocolate for an extra treat.
You Might Also Like
- Discover great ideas like our Pistachio Thumbprint Cookies.
- Don’t miss our festive Raspberry Pistachio Macarons.
- Looking for inspiration? Try our rich Chocolate Pistachio Cups.
- Check out our decadent Chocolate Hazelnut Crunch Cookies.
Conclusion
Chocolate Hazelnut Thumbprint Cookies are the perfect blend of rich chocolate, nutty crunch, and creamy filling. They’re easy to make, impressive to serve, and even better to eat. Whether you’re baking for the holidays or a simple weekend treat, these cookies deserve a spot in your kitchen.