These Chocolate Hazelnut Thumbprint Cookies are rich, fudgy, and filled with creamy chocolate-hazelnut spread (such as Nutella!). They’re perfect for holiday cookie trays, weekend baking projects, or anytime you’re craving a chocolate-hazelnut fix. The cookies are soft in the center with slightly crisp edges, and the gooey filling makes them totally irresistible. If you love Nutella, try my Air Fryer Nutella Bombs next!
Ingredients & Substitutions
- Flour: All-purpose flour gives these cookies structure.
- Cocoa Powder: Dutch-processed cocoa powder creates a deep, chocolatey flavor. Regular unsweetened cocoa powder works too, but the cookies may be slightly lighter in color.
- Leavening & Salt: Baking powder keeps them from being too dense, and kosher salt balances the sweetness.
- Butter: Unsalted butter, softened; you can substitute salted butter, but reduce the kosher salt slightly.
- Sugar: A mix of light brown sugar and granulated sugar gives sweetness and a soft, chewy texture.
- Egg Yolks: Add richness and help bind the dough; save the egg whites for another recipe, like my fried ice cream!
- Vanilla: Boosts the chocolate flavor.
- Chocolate-Hazelnut Spread: Nutella is the classic choice, but any chocolate-hazelnut spread works. You can even swap in a salted caramel sauce or chocolate ganache for a different flavor.
- Toasted Hazelnuts (optional): Sprinkle on top for crunch and extra hazelnut flavor. Chopped pecans, almonds, or pistachios are tasty alternatives.
FAQs
Can I make the dough ahead of time?
Yes! You can chill the dough for up to 2 days before shaping and baking. Just let it sit at room temperature for 15 minutes before rolling into balls.
Can I use a different filling?
Definitely! Try salted caramel sauce, peanut butter, or a thick jam (like raspberry or cherry) for a fun flavor twist.
How do I keep the cookies soft?
Store them in an airtight container at room temperature with a slice of bread inside; the bread helps keep cookies chewy for longer.
Do I need to toast the hazelnuts?
Toasting really brings out the nutty flavor, but it’s optional. If you’re short on time, you can use raw chopped hazelnuts or skip them entirely; the cookies will still be delicious.
Variations
- Double Chocolate: Add ½ cup mini chocolate chips to the dough for extra chocolatey cookies.
- Sea Salt Finish: Sprinkle a little flaky sea salt on top of the Nutella for a sweet-salty contrast.
- White Chocolate Drizzle: Melt white chocolate and drizzle over the filled cookies for a pretty finish.
- Nut-Free: Skip the hazelnuts and use a chocolate spread made with sunflower seeds or almond butter.
How to Store Chocolate Hazelnut Thumbprint Cookies
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keep chilled for up to 1 week (especially if your kitchen is warm and you want the filling to stay firm).
Freezer: Store filled or unfilled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Chocolate Hazelnut Thumbprint Cookies
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ½ cup (60 g) Dutch-processed cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- ¾ cup (222 g) chocolate-hazelnut spread, like Nutella, divided
- ¼ cup finely chopped hazelnuts, toasted*, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, kosher salt, and baking powder. Set aside.
- In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy.
- Add light brown sugar and granulated sugar to the butter. Beat on medium speed until light and fluffy, about 2–3 minutes.
- Add the egg yolks and vanilla extract. Mix until fully incorporated.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed until the dough just comes together. Do not overmix.
- Scoop out tablespoon-sized portions of dough and roll into smooth balls using your hands. Place onto the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a ½ teaspoon measuring spoon to gently press an indentation into the center of each dough ball.
- Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the center. If the indentations puff up during baking, gently press them down again right after removing from the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are fully cooled, spoon a heaping teaspoon of Nutella into the center of each one.
- Sprinkle chopped toasted hazelnuts over the Nutella while it’s still soft so they stick.
- Let the filling set before serving or storing.
Notes
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Spread the nuts in a single layer on the baking sheet.
- Bake for 10-15 minutes, shaking the pan halfway through, until lightly golden.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are fudgy, rich, and the Nutella center makes them extra decadent. They taste like a bakery cookie.
Elizabeth
I love these cookies, especially with the toasted hazelnuts on top. Wow!
Bella
This is a delicious way to use Nutella, which I love. Yum!
Stephanie
Chewy in the center with just a little crisp on the edges, exactly how a thumbprint cookie should be.
