Introduction

These chocolate hazelnut thumbprint cookies combine rich cocoa flavor with a crisp hazelnut coating and a gooey chocolate hazelnut center. Perfect for a special treat or holiday baking, they’re easy to make and irresistibly delicious.

A white bowl filled with multiple dark brown, rough textured scoops of chocolate dough, some showing visible small pieces inside. Inside the bowl, chocolate stains create dark streaks near the rim. Surrounding the bowl on a white marbled surface, there are scattered white flour patches, small light brown hazelnuts, and a few pieces of dark chocolate bars with one piece inside the bowl resting on the dough scoops. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
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)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
Step 3: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
Step 4: Gradually add the dry ingredients to the butter mixture, mixing until well combined. The dough should be firm and pliable.
Step 5: Roll the dough into balls about 1 inch in diameter. Roll each ball in the finely chopped hazelnuts until coated. Place the balls on the prepared baking sheets, spaced about 2 inches apart.
Step 6: Use your thumb or the back of a small spoon to press an indentation into the center of each cookie ball.
Step 7: Bake in the preheated oven for 12 to 14 minutes, until the cookies are set but not hard.
Step 8: Remove the cookies from the oven and, while still warm, re-press the indentations if they have puffed up. Spoon about a teaspoon of chocolate hazelnut spread into each indentation. Optionally, press a whole hazelnut into the spread for garnish.
Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a nut-free option, roll the dough balls in crushed graham crackers or coarse sugar instead of hazelnuts.
Use a flavored hazelnut spread, such as with coffee or dark chocolate notes, for an extra twist.
Chill the dough for 30 minutes before rolling to make handling easier and improve the cookie’s texture.
To toast the hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8 minutes until fragrant.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies without the chocolate filling and add it fresh after thawing. Reheat slightly before serving if desired to soften the filling.

How to Serve

The image shows multiple round cookies arranged closely on a white marbled surface. Each cookie has two clear layers: a rough outer layer made of crushed light brown nuts tightly packed around the edge, and a smooth, glossy dark brown chocolate center that is slightly concave. The texture of the nut layer is crunchy and uneven, providing a natural contrast to the shiny, smooth chocolate. Scattered pieces of nuts are visible around the cookies, adding an extra detail to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of hazelnuts?

Yes, almonds, pecans, or walnuts make great substitutes for the nut coating and garnish. Just chop them finely before rolling the dough balls.

What if I don’t have cocoa powder?

You can omit the cocoa powder for a vanilla version and add an extra 1/2 cup of all-purpose flour. The cookies will be less chocolatey but still delicious with the hazelnut spread center.