Chocolate Hazelnut Thumbprint Cookies

Prep Time 5 minutes
Cook Time 25 minutes
Servings 26 -30 cookies
Author Roxana
Course Dessert
Cuisine American
This recipe is so quick and easy, but results in cookies that are chocolaty, rich and decadent!


  • 1/2 cup butter room temperature
  • 1 egg room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened baking cocoa
  • 1/4 teaspoon salt
  • 2/3 cup toasted hazelnuts finely chopped
  • 2/3 cup chocolate hazelnut spread


  • Preheat oven to 350F. 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

Calories: 133, Carbohydrates: 14g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 16mg, Sodium: 60mg, Potassium: 77mg, Fiber: 1g, Sugar: 9g, Vitamin A: 118IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg