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Chocolate Hazelnut Thumbprint Cookies on a wooden table from overhead.
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Chocolate Hazelnut Thumbprint Cookies

These Chocolate Hazelnut Thumbprint Cookies are rich, fudgy, and filled with creamy chocolate-hazelnut spread (like Nutella!). They’re perfect for holiday cookie trays, weekend baking projects, or anytime you’re craving a chocolate-hazelnut fix.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Keyword: Chocolate Hazelnut Thumbprint Cookies
Servings: 32 cookies
Calories: 139kcal
Author: Amanda Rettke--iambaker.net

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

*How to Toast Hazelnuts
Toasting the hazelnuts is optional, but it really brings out their nutty, buttery flavor. Here’s how to do it:
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Spread the nuts in a single layer on the baking sheet.
  3. Bake for 10-15 minutes, shaking the pan halfway through, until lightly golden.

Nutrition

Serving: 1cookie | Calories: 139kcal