Description

These Chocolate Hazelnut Thumbprint Cookies are soft, buttery, and packed with roasted hazelnut flavor. Each cookie is rolled in chopped hazelnuts and filled with a luscious chocolate-hazelnut spread (like Nutella!). They’re easy to make and perfect for sharing!

Ingredients

Units Scale

For the Cookies:
1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped hazelnuts (for rolling)
For the Filling:
1/2 cup chocolate-hazelnut spread (like Nutella)
2 ounces dark chocolate, melted (optional, for drizzle)

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Instructions

Preheat & Prep:
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Make the Dough:
In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
Mix in egg yolks and vanilla extract.
Gradually add flour and salt, mixing until a soft dough forms.
Shape & Coat the Cookies:
Roll dough into 1-inch balls.
Roll each ball in chopped hazelnuts, pressing slightly so they stick.
Place on the baking sheet, about 2 inches apart.
Create the Thumbprints:
Use your thumb or the back of a spoon to gently press an indentation in the center of each cookie.
Bake:
Bake for 10–12 minutes, until cookies are set but not browned.
If the indentations puff up, press them down again gently while warm.
Let cookies cool completely.
Fill with Chocolate:
Spoon or pipe chocolate-hazelnut spread into the center of each cookie.
Drizzle with melted dark chocolate for extra indulgence (optional).

Notes

For extra crunch, toast hazelnuts before chopping.
Storage: Store in an airtight container at room temp for up to 5 days.
Variations: Try adding a pinch of cinnamon to the dough or a sprinkle of sea salt on top!
Recipe Details

Nutrition

Calories: ~160
Sugar: ~9g
Sodium: ~30mg
Fat: ~10g
Saturated Fat: ~5g
Unsaturated Fat: ~4g
Trans Fat: ~0g
Carbohydrates: ~16g
Fiber: ~1g
Protein: ~2g
Cholesterol: ~25mg