Modern Cookies marry timeless flavors with updated technique, and these Chocolate Hazelnut Thumbprint Cookies prove it. Crunchy hazelnut rims, a cocoa-kissed buttery dough, and a molten chocolate-hazelnut center—what’s not to love?
Introduction to the recipe
If you want a cookie that looks bakery-fancy but bakes up in your home kitchen, this one’s your new go-to. You get a tender, chocolatey shortbread rolled in chopped, toasted hazelnuts and filled with a glossy spoonful of chocolate-hazelnut spread. They pop on dessert tables, travel well in tins, and they pair perfectly with coffee. Ready to make a tray?
What makes these cookies so irresistible
Why do these stand out? Texture contrast sells the cookie: a buttery, cocoa dough, a toasty nut coating, and a silky, sweet center. That crunch vs. melt moment in your mouth? Chef’s kiss.
- Flavor balance: deep cocoa + nutty hazelnut + buttery base.
- Visual appeal: thumbprint wells filled with glossy spread look super polished.
- Versatility: swap fillings or toppings and the cookie morphs for any event.
- Giftability: they pack like a dream and feel handmade-gift special.
Want to wow a crowd at a party? These fit under Desserts Ideas For Party without trying too hard.
Ingredients — short descriptions
- Unsalted butter: Soft but not melting — gives structure and that melt-in-your-mouth feel.
- Granulated sugar: Sweetens and creates slight crunch.
- Egg yolk (or whole egg): Richness and binding.
- Vanilla extract: Rounds everything out; don’t skip it.
- Cocoa powder: Gives the dough its chocolate depth.
- All-purpose flour: The base that keeps shapes neat.
- Salt: Enhances sweetness and highlights the chocolate.
- Toasted, chopped hazelnuts: For rolling — toasty flavor and satisfying crunch.
- Chocolate-hazelnut spread (or ganache): The oozy center—use high-quality for best results.
Pro tip: toast hazelnuts in a 350°F oven 8–10 minutes and rub skins off with a towel. Toasting amps the flavor.
Simple how-to: make them step-by-step
- Make the dough: Cream butter and sugar until light. Beat in egg yolk and vanilla. Mix in cocoa, flour, and a pinch of salt until a soft dough forms.
- Chill: Wrap dough and chill at least 30 minutes — this firms it for shaping. Chilling = cleaner shapes + less spreading.
- Prep hazelnuts & filling: Chop and toast hazelnuts; set aside. Warm a jar of chocolate-hazelnut spread slightly so it’s spoonable, or make a quick ganache.
- Shape & roll: Scoop 1-tablespoon dough balls, roll in your palms, then press gently into chopped hazelnuts to coat. Place on a lined sheet.
- Create the thumbprint: Use your thumb or a rounded measuring spoon to make an indentation in each ball.
- Bake: 10–12 minutes at 350°F, until edges set but centers remain tender. Don’t overbake.
- Fill: Press indentations again while warm if needed; add a teaspoon of filling to each cookie. Cool completely.
Bold reminder: press the well again after baking to keep the center tidy and deep.
The story behind the recipe
This cookie combines two heritage ideas: the classic thumbprint (think jam-filled) and the evergreen duo of chocolate + hazelnut. I first mashed them together when I wanted a modern riff on a holiday cookie—something that felt nostalgic but also like an elevated café bite. Turns out friends prefer this over plain thumbprints and often request the jar recipe for the filling. IMO, a great cookie is part comfort, part show-off.
Pro tips for the best outcome
- Use room-temperature butter for even creaming.
- Chill the dough — it makes rolling and coating with nuts easier.
- Grind hazelnuts coarsely; too fine and they won’t add satisfying crunch.
- Spoon warm filling into cooled-ish cookies so it sits glossy instead of melting away.
- For uniform wells, use the back of a 1-tsp measuring spoon instead of your thumb.
- Bake on middle rack to prevent bottoms from browning too fast.
Big tip: toast your hazelnuts—it transforms the flavor from “meh” to “oh wow.”
Variations to try
- Jam swap: Fill with raspberry or apricot jam for a fruity twist—classic thumbprint vibes.
- Salted caramel: Use a dollop of caramel and finish with flaky sea salt for a gourmet edge.
- White chocolate & pistachio: Fill with white chocolate ganache and roll edges in chopped pistachios.
- Mini cup cookies: Make smaller rounds and you’ve created perfect Cup Cookies for tea parties.
- Nut-free: Roll in crushed pretzel or toasted coconut for texture if you need to avoid nuts.
- Decadent ganache: Instead of spread, pipe a rich ganache center for a more refined finish.
These swaps keep the same technique but remake the personality—fun, right?
Best way to serve
Serve these on a dessert platter with a mix of textures—think macarons, shortbreads, and a small bowl of extra chocolate-hazelnut spread for dipping. They pair beautifully with espresso (hello Coffee Snacks Ideas) or a lightly sweet wine. For holiday platters, alternate flavors (jam, chocolate, caramel) so your platter reads colorful and inviting.
Hosting a cookie swap? Label them as part of your Cookies Recipes Christmas Easy lineup—guests will actually believe you worked all day.
Quick tips for storage and leftovers
- Room temp: Store in an airtight tin for up to 5 days; keep layers separated with parchment.
- Refrigerate if warm filling used: If you filled them with soft ganache that needs chilling, pop the tin in the fridge.
- Freeze baked, unfrosted cookies: Flash-freeze on a tray then bag. Thaw and fill later.
- Make ahead: Bake and freeze without filling; thaw and fill for fresh-looking gifts.
Storage rule: fill just before gifting if you want pristine presentation.
FAQs — quick answers
Can I use other nuts?
Absolutely. Almonds and pecans both work well; adjust to taste.
What’s the best filling?
High-quality chocolate-hazelnut spread or a smooth ganache are top-tier. For a less sweet option, try dark-chocolate ganache.
How do I stop the nuts from falling off?
Press the nuts into slightly tacky dough and chill before baking—this helps them adhere.
Can I make these gluten-free?
Swap in a 1:1 gluten-free flour blend and chill longer to maintain structure.
Do these travel well?
Yes—pack them in single layers with parchment and they’ll survive gift-giving.
Why these fit into trending baking culture
These cookies hit a lot of current food trends: Trending Baked Goods that feel artisanal, visually appealing treats that photograph well for socials, and flavors that nod to classic European patisseries. They perform like Handmade Sweets—authentic, approachable, and sharable. If you run a small Keto Bakery-adjacent shop or a weekend market stall, these are crowd-pleasers.
Final thoughts
Chocolate Hazelnut Thumbprint Cookies give you a beautiful balance of rich chocolate, toasty nuts, and buttery cookie in every bite. They play well in cookie boxes, sit pretty on party platters, and satisfy craving-meter levels that ordinary cookies can’t touch. Whether you need Desserts Cookies for a special event, quick Coffee Snacks Ideas for guests, or simple Handmade Sweets to gift, these cookies deliver.
So—got hazelnuts on hand? Go toast, mix, press, and fill. You’ll end up with a tray that disappears fast and earns repeat requests. FYI: they freeze like champs, so make a double batch and stash extras. Happy baking!
Chocolate Hazelnut Thumbprint Cookies — Modern Cookies with a Nutty Center
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 cookies 1x
- Category: Dessert
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup hazelnuts, finely chopped (for rolling)
- 1/2 cup chocolate-hazelnut spread (e.g., Nutella)
- Optional: whole hazelnuts for decorating
Instructions
- Heat the oven & prep pans. Set the oven to 350°F (175°C). Line two baking sheets with parchment or silicone liners.
- Beat butter and sugar. In a large bowl, beat the softened butter with the granulated sugar until the mixture becomes pale and fluffy. Stir in the vanilla.
- Whisk the dry mix. In another bowl, combine the flour, cocoa powder, and salt, whisking to blend evenly.
- Form the dough. Add the dry ingredients to the butter mixture a little at a time, mixing until a smooth, slightly firm dough forms.
- Roll and coat. Portion the dough into roughly 1-inch rounds. Roll each piece between your palms into a smooth ball, then press it into the chopped hazelnuts so the exterior gets coated. Arrange the coated balls on the prepared sheets, leaving ~2 inches between them.
- Make the thumbprints. Press a shallow well into the center of each ball using your thumb or the back of a small spoon.
- Bake. Slide the trays into the oven and bake for 12–14 minutes. The cookies should set around the edges but remain tender in the middle.
- Fill while warm. If the indentations puff up during baking, press them again while cookies are still warm. Drop about 1 teaspoon of chocolate-hazelnut spread into each well. For a finishing touch, press a whole hazelnut into the filling, if you like.
- Cool and enjoy. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Quick tip: Toast the hazelnuts briefly (8–10 minutes at 350°F) before chopping for a deeper, nuttier flavor. Store baked cookies in an airtight container at room temperature for several days.
Nutrition
- Calories: 300kcal
