
Tender, cocoa-rich cookies rolled in toasted hazelnuts and filled with a silky Nutella ganache — a buttery bite that’s both elegant and comfortingly familiar.

This batch of chocolate hazelnut thumbprint cookies has been my go-to when I want something that feels a little special without being fussy. I first adapted this combination on a rainy afternoon when I had leftover hazelnuts and a jar of Nutella open on the counter. The result was an immediate hit: a tender cocoa cookie with a buttery crumb, a crunchy hazelnut rim and a glossy Nutella center that melts the moment you bite in. These cookies are at once nostalgic — evoking store-bought chocolate sandwich cookies — and homemade, with a rustic thumbprint that invites generous dollops of ganache.
I remember taking the first tray to a neighborhood potluck and watching everyone hover around the plate, offering compliments and asking for the recipe. The texture is what sells it: edges that are just set, a center that holds a soft press, and the contrast of smooth ganache and crunchy hazelnut. I love that the dough is forgiving; it chills well, can be portioned ahead, and even the busiest bakers can produce a beautiful tray without fuss. If you keep a jar of Nutella in your pantry, this recipe transforms it into something worthy of a celebration.
I’ve made these for holidays, small gatherings and quiet weeknight treats. Family members always comment that the Nutella filling tastes decadent, and friends often ask if the ganache is homemade chocolate — it’s simpler: just warm cream and Nutella. The balance of cocoa in the dough with the sweetness of the Ganache is what keeps people reaching for seconds.
My favorite thing about this combination is how the hazelnut flavor comes through three ways: the chopped nut rim, the Nutella filling and the subtle butter-nut undertone in the baked cookie. It’s a recipe that has turned casual visitors into bakers who ask for the recipe and bring their own jars of Nutella home after trying these.
Store cooled, filled cookies in an airtight container in the refrigerator for up to 5 days. If you prefer them softer, bring to room temperature before serving for 20–30 minutes. Unfilled baked cookies keep well at room temperature for 2–3 days in a sealed tin with parchment layers. For freezing: arrange shaped, unbaked cookies on a sheet tray and freeze until solid, then transfer to a zip-top bag for up to 3 months; bake from frozen, adding a minute or two to the bake time. Baked, unfilled cookies freeze well for up to 2 months; thaw before filling.
If you don’t have Nutella, use another chocolate-hazelnut spread or make a quick ganache by mixing 1/2 cup chopped chocolate with 1/4 cup cream and a pinch of salt. Substitute almond or pecan pieces for hazelnuts for a different texture and flavor; note that the flavor profile will shift away from hazelnut. For dairy-free: swap butter for a plant-based stick margarine and use a dairy-free chocolate spread and coconut cream for the ganache, though texture and flavor will change slightly. If you prefer a less sweet filling, thin plain dark chocolate ganache with a tablespoon less sugar or use 60–70% dark chocolate.
Present these cookies on a simple white platter with a dusting of cocoa or a few whole toasted hazelnuts as garnish. They pair beautifully with espresso, strong tea, or a glass of cold milk. For a party, arrange cookies around a small bowl of extra Nutella for dipping. For a festive touch, top each set ganache with a tiny sprinkle of sea salt or a sliver of toasted hazelnut. These are perfect as part of a cookie exchange, boxed gifts, or a dessert plate with sliced oranges.
Thumbprint-style cookies have roots in many baking traditions where a small indentation is filled with jam, caramel or chocolate. The idea of pairing hazelnuts with chocolate is an Italian and broader European flavor staple, popularized in modern times by commercially produced spreads that made that combination widely accessible. These cookies nod to traditional European holiday cookies but are adapted for a contemporary pantry — combining classic thumbprint technique with the global flavor phenomenon of chocolate-hazelnut spread.
In winter, serve these with a hint of orange zest in the dough or a sprinkle of cinnamon on the ganache for holiday warmth. In spring, swap the ganache for a lighter filling of chocolate-hazelnut mousse piped gently to keep the cookie airy. For summer gatherings, chill the filled cookies briefly and serve with a chilled coffee. For a festive twist, dip half the cookie in melted chocolate and sprinkle with crushed toasted hazelnuts or edible gold flakes for celebrations.
For make-ahead convenience, prepare the dough up to 3 days in advance and keep it wrapped in the fridge. Shape and freeze portions on a sheet tray; once solid, store in a bag and bake directly from frozen, adding a minute or two to the baking time. Bake several trays and freeze baked, unfilled cookies for quick dessert assembly—warm slightly and pipe the ganache when you need them. Use small disposable piping bags for easy cleanup when filling many cookies for events.
These cookies bring together technique and convenience: a simple dough, a short chill, a quick bake and a two-ingredient ganache that turns a jar of spread into something celebratory. They’re adaptable, forgiving and always welcome on the dessert table. I hope they become a favorite in your home too — share them, decorate them, and make the recipe your own.
Toast hazelnuts until lightly golden for maximum flavor before chopping and coating the cookies.
Chill dough and shaped cookies to prevent excessive spreading and ensure a neat thumbprint.
If indentations puff during baking, press them down gently while cookies are still warm for a clean well.
Use room-temperature butter for proper creaming; too cold or too melted affects texture.
Pipe the ganache when both cookies and ganache are cool enough to avoid sinking, but still workable.
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 the flour, cocoa powder, baking powder and salt in a medium bowl to ensure even distribution and to break up any clumps in the cocoa.
Beat room-temperature butter with brown and granulated sugar until light and fluffy, about 2–3 minutes, to incorporate air which creates a tender crumb.
Stir in the egg yolk, vanilla and milk until smooth, scraping the bowl to ensure even mixing while keeping the mixture thick and cohesive.
Mix dry ingredients into the butter mixture on low in two additions, then press the crumbly dough together, wrap and refrigerate for at least 1 hour or overnight for best handling.
Scoop 1 tablespoon portions, roll into balls, roll in chopped hazelnuts, place on a lined sheet and press a thumb indentation into each. Refrigerate shaped cookies 30 minutes to set the butter.
Bake at 350°F for 10–12 minutes until edges are set. If centers puff, press them gently while warm. Cool on the sheet 5 minutes then transfer to a rack to cool fully.
Heat cream until just simmering, pour over Nutella in a heatproof bowl, let rest 5 minutes then stir to a smooth ganache that will thicken as it cools.
Pipe or spoon the ganache into cooled cookie wells. Let set at room temperature or chill briefly for a firmer center before serving or storing.
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