This batch of chocolate hazelnut thumbprint cookies has been my go-to for holidays, bake sales, and quiet Sunday afternoons at home. I first developed this version when I wanted something richer than a classic sugar cookie but still small enough to nibble with a cup of coffee. The dough is deeply chocolatey yet tender, the chopped hazelnut crust adds a toasty crunch, and the Nutella ganache filling brings a creamy, unmistakable hazelnut-chocolate flavor that people always ask about afterward.

I discovered this combination one winter when a jar of Nutella and a bag of hazelnuts were the only special ingredients left in my pantry. A few experiments later the proportions settled into what I share here: a dough that holds its thumbprint well, a short chilling time to keep the cookies compact, and a ganache that's silky without being too firm. These treats travel beautifully — I once brought a tin to a potluck and returned with an empty container and a few new recipe requests.

Ingredients

• All-purpose flour (1 1/2 cups): Spoon into the measuring cup and level for accuracy. This provides structure while keeping crumb tender. I prefer King Arthur or Pillsbury for consistent results.
• Cocoa powder (1/2 cup): Use unsweetened Dutch-process if you want a rounder, milder chocolate note; natural cocoa will give a brighter cocoa tang.
• Baking powder (1/2 teaspoon) & fine sea salt (1/4 teaspoon): Small amounts that balance rising and flavor — use fresh baking powder for the best lift.
• Unsalted butter (1/2 cup, room temperature): Use high-quality butter like Plugrá or Kerrygold for richer taste; room temperature ensures proper creaming with sugar.
• Light brown sugar (1/4 cup) & granulated sugar (1/2 cup): Brown sugar adds moisture and a hint of caramel; the granulated sugar gives crisp edges.
• Egg yolk (1 large), vanilla extract (1 teaspoon), milk (1 tablespoon): The yolk enriches the dough without adding extra liquid; vanilla and milk help with tenderness and flavor.
• Finely chopped hazelnuts (3/4 cup): Toast raw hazelnuts in a 350°F oven for 8–10 minutes, then chop finely for the best crunch and aroma. Skinned or unskinned both work; I like to remove skins for a cleaner appearance.
• Nutella (1/2 cup) & heavy cream (1/4 cup) for the ganache: Two ingredients make a silky filling; heat the cream and whisk into Nutella for a glossy, pipeable ganache.

Instructions

Prepare the dry mix:In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt until evenly combined. Sifting is optional but ideal if your cocoa has lumps. Set aside so the dry ingredients are ready when the creamed butter is finished.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 at medium speed for about 2–3 minutes. Beat until the mixture becomes lighter in color and slightly fluffy; this incorporates air and yields a tender bite.Add yolk and flavorings:Mix in 1 large egg yolk, 1 teaspoon vanilla extract, and 1 tablespoon milk until smooth, scraping down the bowl as needed. The mixture should look cohesive but not runny; the yolk adds richness without over-hydrating the dough.Combine dough:With the mixer on low speed, add the dry ingredients in two additions, mixing just until combined. The dough will appear crumbly; press it together with clean hands into a smooth ball. Overmixing develops gluten and will make the cookies tough.Chill:Cover the dough tightly and refrigerate for at least 1 hour, or overnight for best flavor and easier shaping. Chilling firms the butter, prevents excessive spreading, and deepens the cocoa flavor.Shape and coat:When ready to bake, let the dough sit at room temperature 10–15 minutes to soften slightly. Scoop 1 tablespoon portions (about 20 g each) and roll them into smooth balls. Roll each ball in 3/4 cup finely chopped toasted hazelnuts so the nuts adhere to the exterior.Make the thumbprint:Place cookies on a parchment-lined baking sheet. Press an indentation in the center of each cookie with your thumb or the handle end of a wooden spoon. Chill the shaped cookies in the refrigerator for another 30 minutes so they hold their shape during baking.Bake:Preheat oven to 350°F (177°C). Bake cookies for 10–12 minutes until the edges are set and centers remain slightly soft. If indentations puff during baking, press them gently again while warm. Cool on the sheet 5 minutes before transferring to a wire rack to cool completely.Prepare Nutella ganache:Place 1/2 cup Nutella into a heatproof bowl. In a small saucepan heat 1/4 cup heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the Nutella, let sit for 5 minutes, then stir until glossy and smooth. The mixture will be softer than classic ganache but firms as it cools.Fill centers:Transfer ganache to a small piping bag, snip the tip, and fill each cooled cookie indentation with a dollop of ganache. Let set at room temperature; if your kitchen is warm, refrigerate briefly to firm the centers.

Storage Tips

For short-term storage, place cooled, ganache-filled cookies in a single layer in an airtight container separated by parchment to avoid sticking; they keep best at room temperature for 2–3 days. For longer storage refrigerate up to a week, bringing to room temperature before serving to restore softness. Unbaked shaped cookies freeze well: flash-freeze on a tray, then transfer to a sealed bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the baking time and watching for edge set.

Ingredient Substitutions

If you don’t have Nutella, use another chocolate-hazelnut spread or an equal amount of chocolate chips combined with a tablespoon of hazelnut butter. For a dairy-free version, substitute vegan butter and use a plant-based cream (coconut cream works) for the ganache; texture will be slightly different. If hazelnuts are unavailable, finely chopped toasted almonds or pecans work, though flavor shifts away from the classic hazelnut-chocolate pairing.

Serving Suggestions

Serve these with espresso, strong coffee, or a nutty tea — the contrast of a small, intensely flavored cookie with a bold drink is lovely. Arrange on a platter with a dusting of sifted cocoa or a few toasted hazelnuts for garnish. They’re perfect for dessert plates paired with fresh berries or a scoop of vanilla ice cream for a celebratory finish.

Cultural Background

Thumbprint cookies have European origins and are often filled with jam or curds. This adaptation leans into the Italian chocolate-hazelnut tradition embodied by gianduja and modern brands like Nutella. Combining a short, buttery cookie with a nut-chocolate center nods to confections like Ferrero Rocher while staying simple enough for home baking.

Seasonal Adaptations

In winter add a pinch of ground cinnamon or a touch of orange zest to the dough for holiday warmth. For spring and summer, lighten the ganache by folding in a spoon of whipped cream for a mousse-like center. You can also dip half of each cookie in melted chocolate and sprinkle with extra chopped hazelnuts for a festive look.

Meal Prep Tips

Make the dough and ganache the day before an event: refrigerate the dough and chill the ganache in a covered bowl. On baking day, scoop, roll in nuts, shape, chill briefly, and bake. Hold cooled, unfilled cookies at room temperature, fill just before serving to prevent sogginess. Use small disposable piping bags for quick assembly if making many at once.

These small cookies are a joy to bake, share, and tweak — whether you keep them classic or add your own twist, they consistently earn compliments. Gather a few jars of hazelnuts and a jar of Nutella, and enjoy the simple pleasure of making something special at home.