
Buttery chocolate cookies rolled in hazelnuts and filled with a silky Nutella ganache — a small, elegant treat perfect for gifting or afternoon tea.

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.
My family always gravitates toward the ones with the biggest dollop of ganache; the contrast of slightly crisp edges and a soft center makes these disappear fast. Over time I learned to gently press the indentations before baking and immediately after coming out of the oven if they puff — that tip saved many batches.
My favorite part is the ritual of pressing each thumbprint and watching friends and kids choose the ones with the biggest hazelnut coating. A neighbor once said these tasted like a daintier Ferrero Rocher, which I took as the highest compliment.
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.
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.
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.
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.
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.
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.
Chill the shaped cookies before baking — it keeps the thumbprints defined and prevents excessive spread.
If the indentations puff during baking, gently press them down while still warm so the ganache sits neatly.
Toast hazelnuts first to bring out their oil and aroma; allow to cool before chopping to avoid a paste.
Use room-temperature butter for easy creaming but avoid letting it become greasy or overly soft.
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 until evenly mixed. Set aside so the dry mix is ready when the butter is creamed.
Beat room-temperature butter with light brown and granulated sugar on medium speed until light and fluffy, about 2–3 minutes, to incorporate air and create a tender texture.
Beat in the egg yolk, vanilla, and milk until smooth, scraping the bowl as needed. The mixture should be cohesive but not runny.
With the mixer on low, add the flour mixture in two additions and mix only until just combined. Press the crumbly dough into a ball by hand to avoid overworking.
Cover and refrigerate for at least 1 hour or overnight to firm the dough and improve flavor and handling.
Scoop 1 tablespoon portions, roll into balls, and roll each in finely chopped toasted hazelnuts. Place on a parchment-lined baking sheet and make thumb impressions.
Chill shaped cookies 30 minutes, preheat oven to 350°F, and bake for 10–12 minutes until edges set. Cool briefly on the sheet then transfer to a wire rack.
Heat the cream until just simmering, pour over Nutella, let sit 5 minutes, then whisk until silky. Pipe the ganache into cooled cookie centers and allow to set.
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