
Crisp-edged, tender chocolate cookies rolled in hazelnuts and filled with a silky Nutella ganache—an elegant yet easy treat for holidays and everyday indulgence.

This batch of chocolate hazelnut thumbprint cookies quickly earned a spot among my most requested sweets. I first tested the combination on a rainy afternoon when I had a jar of Nutella on the counter and a bag of hazelnuts leftover from a holiday biscotti experiment. The marriage of cocoa-dark shortbread with the toasty crunch of chopped hazelnuts and a glossy Nutella center felt both decadent and familiar—like a grown-up version of a classic cookie from my childhood. Every bite gives you a crisp edge, a tender center, and a burst of creamy hazelnut chocolate in the thumbprint well.
I love these because they travel well and look special without much effort. The dough is easy to make in a stand mixer or by hand, and a long chill time improves texture and depth of flavor. When guests arrive, piping a shiny Nutella ganache into the cooled wells feels like the final flourish that turns simple cookies into something worth photographing. We often share these at neighborhood potlucks and holiday gatherings; they vanish first and friends always ask for the recipe.
In my kitchen these cookies became a family favorite the first time I made them for a small dinner party. Everyone asked what made them different, and when I said nutty coating plus Nutella they were surprised how such simple choices elevate a cookie. I enjoy the ritual of rolling each ball in hazelnuts then pressing the thumbprint; it feels calming and precise, like a small creative moment in a busy day.
My favorite part is how the ganache sits glossy in each well, like a tiny mirror of hazelnut chocolate. Friends often ask if the centers are piped ganache or melted Nutella; the cream makes it silkier and keeps it stable at room temperature. Making these taught me that small textural contrasts—crisp edge, soft middle, crunchy nut—make a cookie feel gourmet even when the technique is simple.
Store baked cookies in an airtight container at room temperature for up to three days. If filled with ganache, refrigeration will extend life to 7 days—place a sheet of parchment between layers to prevent sticking. For freezing, arrange baked but unfilled cookies on a tray, flash freeze until firm, then transfer to a freezer bag for up to three months. To serve from frozen, thaw in the refrigerator overnight, then bring to room temperature before piping the ganache so the filling holds its shape.
If you do not have hazelnuts, finely chopped almonds or pecans make an excellent substitute; almonds give a cleaner flavor while pecans add buttery depth. Swap Nutella for any chocolate-hazelnut spread or use equal parts chopped chocolate and hazelnut butter melted with cream for a less sweet filling. For a gluten-free option use a 1-to-1 gluten-free flour blend and reduce chilling slightly as gluten-free dough can firm more quickly. To make dairy-free, use a plant-based butter and a dairy-free chocolate spread with coconut cream in place of heavy cream.
These cookies look lovely on a platter garnished with lightly toasted whole hazelnuts and a dusting of cocoa. Serve with espresso or black tea to balance sweetness, or alongside a scoop of vanilla ice cream for an extra indulgent dessert. For holiday gatherings, arrange with shortbread and citrus cookies to create a varied cookie tray; the chocolate-hazelnut flavor pairs especially well with orange-scented confections.
Thumbprint-style cookies have a storied history across Europe, often filled with jam in Scandinavian and Central European traditions. The use of hazelnuts and a chocolate-hazelnut spread nods to Italian influences, with Nutella originating in Piedmont where hazelnuts are celebrated. This version blends a classic European technique with contemporary pantry flavors, bridging nostalgic home baking with modern convenience.
In winter add 1/4 teaspoon ground cinnamon or a pinch of orange zest to the dough for festive warmth. For spring and summer trade the Nutella ganache for a tart raspberry curd or lemon curd to brighten the flavor. In autumn, fold 1 tablespoon finely ground toasted hazelnut into the dough for extra nuttiness and sprinkle flaky sea salt on the filled wells to contrast the sweet ganache.
Make the dough up to 3 days ahead and keep it wrapped in the refrigerator, or shape the balls and freeze them on a tray before transferring to a bag for up to three months. Bake straight from frozen, adding 1 to 2 minutes to the baking time. The ganache can be prepared a day in advance and rewarmed gently if it firms. For batches, pipe ganache just before serving to maintain the glossy finish.
These cookies are a small luxury that prove a simple technique and a few quality ingredients go a long way. I hope you enjoy the process of making and sharing them as much as we do.
Chill the dough at least one hour to make shaping easier and to improve texture.
Toast hazelnuts at 350 degrees F for 5 to 8 minutes to deepen flavor and crunch.
If the ganache firms too much, warm it gently over a double boiler or microwave in 10 second bursts.
Use a 1 tablespoon cookie scoop for consistent sizing and even baking.
Press indentations again while cookies are warm if the wells puff up during baking.
This nourishing chocolate hazelnut thumbprint cookies (with nutella) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Chocolate Hazelnut Thumbprint Cookies (with Nutella) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl until evenly blended to ensure uniform texture.
Beat room temperature butter with brown and granulated sugars until pale and fluffy, about 2 to 3 minutes, to create a tender crumb.
Mix in the egg yolk, vanilla, and milk until smooth, scraping the bowl to ensure even incorporation.
With mixer on low, add dry ingredients in two additions and mix only until combined; press crumbs into a ball if needed.
Cover and refrigerate at least one hour or overnight to firm the dough and deepen flavor.
Scoop 1 tablespoon portions, roll into balls, then roll in chopped hazelnuts. Place on parchment-lined trays and press a well into each.
Refrigerate shaped cookies for 30 minutes to help them hold shape and retain a deep thumbprint during baking.
Preheat oven to 350 degrees F and bake 10 to 12 minutes until edges are set and centers slightly soft. Cool on sheets 5 minutes before transferring to a rack.
Heat cream until just simmering, pour over Nutella, let sit 5 minutes, then whisk until smooth and silky.
Pipe ganache into cooled wells and allow to set at room temperature or chill briefly to firm.
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This recipe looks amazing! Can't wait to try it.
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