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.

Ingredients

• All-purpose flour: Use 1 1/2 cups of spooned-and-leveled flour. I prefer King Arthur or another unbleached brand for consistent texture; measuring correctly keeps the cookies tender rather than dry.
• Cocoa powder: 1/2 cup of unsweetened cocoa adds deep chocolate flavor. A natural cocoa gives bright cocoa notes; Dutch-processed will mellow the acidity and darken color.
• Baking powder & sea salt: 1/2 teaspoon baking powder and 1/4 teaspoon fine sea salt help the dough lift slightly and balance sweetness—use fine salt for even distribution.
• Unsalted butter: 1/2 cup at room temperature (one stick). Properly softened butter yields a light, airy creamed base; avoid overly soft or melted butter to maintain structure.
• Sugars: 1/4 cup light brown sugar plus 1/2 cup granulated sugar for both moisture and crisp edges. Use packed brown sugar for consistent sweetness and slight caramel notes.
• Egg yolk, vanilla, milk: One large egg yolk, 1 teaspoon vanilla extract and 1 tablespoon milk bind the dough and add richness without adding extra liquid.
• Hazelnuts: 3/4 cup finely chopped, toasted hazelnuts for rolling. Toasting amplifies flavor—spread on a sheet and bake briefly at 350°F for 8 minutes, then cool before chopping.
• Nutella ganache: 1/2 cup Nutella and 1/4 cup heavy cream. Together these make a silky filling that sets up as it cools and retains the iconic hazelnut-chocolate flavor.

Instructions

Combine dry ingredients: In a medium bowl whisk together the 1 1/2 cups flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder and 1/4 teaspoon fine sea salt until evenly distributed. This ensures even leavening and prevents cocoa clumps that can create streaks in the dough. Cream butter and sugars: In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup room-temperature unsalted butter with 1/4 cup light brown sugar and 1/2 cup granulated sugar on medium speed for 2–3 minutes until the mixture is light and fluffy. Proper creaming incorporates air, helping the cookies develop a tender crumb and lift during baking. Add yolk and liquids: Mix in 1 large egg yolk, 1 teaspoon vanilla extract and 1 tablespoon milk until smooth, scraping down the bowl so everything is evenly combined. The yolk adds richness without the extra moisture of a full egg white, which can spread. Incorporate flour and chill: With the mixer on low, add the dry ingredients in two additions and mix just until combined. The dough will be crumbly—press it together with your hands to form a smooth ball, wrap tightly and refrigerate for at least 1 hour or overnight. Chilling firms the butter and prevents over-spreading while rounding into a nicer mound. Portion, roll and shape: Bring dough to room temperature for 10–15 minutes to ease scooping. Portion 1-tablespoon balls (about 20 grams each) and roll into smooth rounds, then roll each in 3/4 cup finely chopped toasted hazelnuts to coat the outside. Place on a parchment-lined baking sheet about 1 1/2 inches apart, then press an indentation in the center of each cookie with your thumb or the end of a wooden spoon. Refrigerate shaped cookies another 30 minutes to help them hold shape during baking. Bake and cool: Preheat oven to 350°F. Bake cookies 10–12 minutes until edges are set and centers remain slightly soft; if indentations puff up, gently press them down while the cookies are still warm. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before filling. Make the Nutella ganache: Place 1/2 cup Nutella in a heatproof bowl. Heat 1/4 cup heavy cream in a small saucepan until just simmering (do not boil). Pour the hot cream over Nutella and let sit 5 minutes, then stir until smooth. The mixture will be silkier and a bit softer than classic ganache and will thicken as it cools. Fill centers and set: Transfer ganache to a piping bag, snip the tip and pipe into cooled cookie centers. Let set at room temperature for at least 30 minutes, or refrigerate briefly if you prefer a firmer center. Store in an airtight container.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.