Dessert

Decadent Chocolate Hazelnut Thumbprint Cookies

45 minutes Cook
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Few cookies deliver the perfect balance of crunch, chocolate, and nutty indulgence quite like Chocolate Hazelnut Thumbprint Cookies. Buttery, tender, and delicately crisp around the edges, these cookies are filled with a rich, creamy chocolate-hazelnut spread that melts in your mouth.

The magic begins with a classic buttery shortbread cookie base, gently pressed in the center to create a “thumbprint” well. That little cavity becomes a pocket of pure delight when filled with chocolate-hazelnut spread. Each bite offers a satisfying contrast between the soft, tender cookie, the slightly crisp edges, and the luscious, nutty filling.

Perfect for holidays, gifting, or a sweet treat with your coffee or tea, these thumbprint cookies are simple to make yet look and taste impressively indulgent. They prove that a humble cookie can feel luxurious with just a few thoughtful ingredients.

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Decadent Chocolate Hazelnut Thumbprint Cookies

Decadent Chocolate Hazelnut Thumbprint Cookies

humaira
prep time
15 minutes
cooking time
45 minutes
servings
18–24 cookies
total time
1 hour 10minutes

Equipment

  • Mixing bowls

  • Electric mixer or hand mixer

  • Whisk

  • Rubber spatula

  • Measuring cups

  • Measuring spoons

  • Baking sheet

  • Parchment paper

  • Teaspoon or thumb (for pressing centers)

  • Cooling rack

  • Small spoon or piping bag (for filling centers)

Ingredients

  • 1 cup (225 g) unsalted butter, softened

  • ½ cup (100 g) granulated sugar

  • 1 teaspoon vanilla extract

  • 2 cups (250 g) all-purpose flour

  • ¼ cup (25 g) unsweetened cocoa powder

  • ¼ teaspoon salt

  • ½ cup (120 g) chocolate-hazelnut spread (Nutella or similar)

  • Optional: chopped hazelnuts for garnish

Instructions

1

Prepare the Dough

In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract. Sift together flour, cocoa powder, and salt; gradually add to the butter mixture. Mix until a soft dough forms. Chill dough for 30 minutes for easier handling.
2

Shape the Cookies

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll dough into 1-inch balls and place on the baking sheet about 2 inches apart. Press your thumb (or the back of a teaspoon) into the center of each ball to create a well.
3

Bake and Fill

Bake cookies for 12–15 minutes, until edges are set but centers are soft. Let cookies cool slightly, then fill each thumbprint with chocolate-hazelnut spread. Optional: sprinkle with chopped hazelnuts for extra texture and visual appeal.
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