These chocolate hazelnut thumbprint cookies have chocolate cookie dough rolled in hazelnuts and topped with chocolate hazelnut spread. Turn simple ingredients into a sweet treat in less than 30 minutes! No need to chill the dough!
My favorite snack is a handful of nuts. My favorite are pecans but any nuts will do. My least favorite are probably Brazilian nuts if I have to name one.
Sometimes I step up my handful of nuts by throwing in some dark chocolate chips. Living on the guilty edge.
My daughter stepped in my footprints and start snacking on nuts. Peanuts and hazelnuts are her favorite and when she’s living on the guilty edge, she gets a spoonful of Nutella and sprinkles some nuts on top and call it a snack.
Well, these chocolate hazelnut thumbprint cookies are way better than any handful of nuts with chocolate chips.
Chocolate cookie dough, toasted nuts and chocolate cream – how can that not make you weak to your knees?
If you love nuts and chocolate together, you must bake a batch of these cookies. Like right now!
No, you don’t need to chill the cookie dough. That’s another reason I love these chocolate hazelnut thumbprint cookies so much! You can have 2 dozen cookies in 30 minutes!!!
For the cookie dough, you need basic cookie ingredients – butter, egg, sugar, flour and cocoa powder.
Once you have the dough roll the cookies in toasted nuts and bake. If you’re not a big fan of hazelnuts, you can use pecans, peanuts, macadamia nuts, almonds. Live life on the edge!
For the finishing touches, I used Nutella, but you can use any chocolate hazelnut spread, peanut butter, chocolate peanut butter spread. You have a couple of possibilities.
Chocolate Hazelnut Thumbprint Cookies
- ½ cup butter room temperature
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup all-purpose flour
- ⅓ cup unsweetened baking cocoa
- ¼ teaspoon salt
- ⅔ cup toasted hazelnuts finely chopped
- ⅔ cup chocolate hazelnut spread
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract, scraping the sides of the bowl with a spatula, if needed.
- With the mixer on the lowest speed, slowly add the sugar, flour, cocoa powder, and salt. Stir until just combined.
- Remove the cookie dough from the mixing bowl and place it on a sheet of parchment paper. Lightly knead it with your hands until smooth and shiny.
- With a small cookie dough scoop, drop cookie dough onto a sheet of parchment paper. Shape each cookie dough scoop into a ball.
- Place the chopped hazelnuts into a bowl and roll each ball into nuts, pressing gently.
- Arrange balls 1 inch apart on baking sheets lined with parchment paper.
- Press thumb into center of each cookie, leaving an indentation.
- Bake in preheated oven for 10-12 minutes.
- Remove cookies from the baking sheets and cool completely on wire racks.
- Pipe or spoon a little bit of the chocolate-hazelnut spread into the center of each cookie.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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