Soft buttery cookies rolled in toasted hazelnuts and filled with silky chocolate — a cozy, elegant twist on the classic thumbprint.
These Chocolate Hazelnut Thumbprints feel like the kind of cookie you'd find in a European café display case: buttery, nutty, melt-in-your-mouth soft, and filled with a luxurious pool of chocolate ganache (or Nutella if you want a shortcut!). They’re crisp at the edges, tender in the middle, and the hazelnut coating adds the perfect crunchy contrast.
They look beautiful on Christmas cookie trays, freeze wonderfully, and taste even better the next day as the flavors deepen. If you love Ferrero Rocher, Nutella, or anything chocolate-hazelnut, these will become your holiday signature cookie.
Let’s bake a batch of pure chocolate-hazelnut bliss. 🌰✨
🍫 Tools You’ll Need for Chocolate Hazelnut Thumbprints
These tools help create perfect, bakery-style thumbprints:
⭐ Why You’ll Love This Recipe
- Soft, buttery thumbprint base
- Toasted hazelnuts for flavor + crunch
- Rich chocolate ganache or Nutella filling
- Simple, elegant, bakery-style look
- Freezer-friendly & perfect for gifting
- No chilling required
🥣 Ingredients (with notes)
Cookies
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 large egg white — for rolling
- 1 cup finely chopped hazelnuts — toasted for extra flavor
Chocolate Filling
Option 1 (rich + glossy):
- 4 oz dark chocolate
- 2 tbsp heavy cream
Option 2 (quick):
- ½ cup Nutella
🍪 Step-by-Step Instructions
1. Preheat
Heat oven to 350°F (175°C).
Line baking sheets with parchment.
2. Make the dough
Beat butter and sugar until creamy and fluffy.
Add egg yolk and vanilla.
Mix in flour and salt until dough forms.
3. Shape
Roll dough into 1-inch balls.
4. Coat
Dip each ball in lightly beaten egg white, then roll in chopped hazelnuts.
5. Make indentation
Use your thumb or a small spoon to press a shallow well into each cookie.
6. Bake
Bake 12–14 minutes, until edges are lightly golden.
If wells puff, press again gently while warm.
7. Fill
For ganache: melt chocolate + cream, spoon into centers.
For Nutella: pipe or spoon directly once cookies cool.
🌟 Pro Tips for Success
- Finely chop hazelnuts so they stick evenly.
- Toast nuts first for deeper flavor.
- Re-indent the centers after baking if needed.
- For shiny, smooth filling, use ganache—not chocolate chips.
- Let cookies set before storing so the filling firms up.
🎨 Variations
- Ferrero Rocher Style: add ½ tsp hazelnut extract to dough
- White Chocolate Filling
- Raspberry Chocolate: add a tiny smear of raspberry jam under the chocolate
- Espresso Chocolate: add ½ tsp instant espresso to ganache
- Salted Chocolate: sprinkle flaky salt on top
🧊 Storage + Make-Ahead Tips
- Room temp: 4–5 days
- Fridge: 1 week
- Freeze baked cookies (unfilled): 2 months
- Freeze filled cookies: freeze flat first so filling stays neat
Chocolate Hazelnut Thumbprints
Buttery thumbprint cookies rolled in toasted hazelnuts and filled with chocolate ganache or Nutella. Soft, elegant, and holiday-perfect.
- 1 cup butter
- ½ cup sugar
- 1 egg yolk
- 1 tsp vanilla
- 2 cups flour
- ¼ tsp salt
- 1 egg white
- 1 cup finely chopped hazelnuts
- 4 oz dark chocolate
- 2 tbsp cream
- Preheat oven to 350°F (175°C).
- Beat butter and sugar.
- Add egg yolk and vanilla.
- Mix in flour and salt.
- Roll dough into balls.
- Dip in egg white, roll in hazelnuts.
- Make indentation; bake 12–14 minutes.
- Fill with chocolate ganache or Nutella.
❓ FAQ
Why did my cookies crack?
Cracks are normal and add charm! If excessive, dough was too cold.
Can I use different nuts?
Yes — pecans, almonds, or walnuts work too.
Can I skip the egg white step?
It helps the nuts stick, but you can press them firmly instead.
