Chocolate Hazelnut Thumbprints

Chocolate Hazelnut Thumbprints are the kind of cookie that feels a little fancy but still totally doable at home, with a rich chocolate base, crunchy hazelnut coating, and a soft caramel-filled center.

Each bite delivers that perfect balance of deep cocoa flavor, nutty crunch and smooth sweetness, finished with a drizzle of milk chocolate on top – a fabulous Cookie Recipe!

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Whether you are baking for the holidays, a cookie swap or just because the craving hits, these thumbprints are guaranteed to stand out on the dessert table.

Why You’ll Love These Chocolate Hazelnut Thumbprints

• Rich chocolate flavor: Cocoa-infused cookies pair perfectly with creamy caramel and milk chocolate drizzle for an indulgent bite.
• Nutty crunch: Chopped hazelnuts add texture and a toasted, nutty contrast to the soft cookie base.
• Classic thumbprint charm: A caramel-filled center makes each cookie feel special and bakery-worthy.
• Great for sharing: These cookies look impressive on dessert trays and hold up well for gifting or gatherings.

These chocolate hazelnut thumbprints combine deep chocolate flavor, buttery crunch and a gooey center for a cookie that feels both classic and extra special.

What Goes with Chocolate Hazelnut Thumbprints

These rich, chocolatey cookies with a nutty twist pair beautifully with treats and drinks that complement their decadent flavor:

• Espresso or strong coffee: The bitterness balances the sweetness and enhances the chocolate notes.
• Hot chocolate or milk: Creamy beverages make a cozy and indulgent pairing.
• Fresh berries: Strawberries, raspberries, or blueberries add a bright, tart contrast.
• Vanilla or hazelnut ice cream: A scoop alongside the cookies adds creaminess and a complementary nutty flavor.
• Light whipped cream: Adds a soft, airy texture that pairs with the dense, chocolatey cookie.

These pairings make Chocolate Hazelnut Thumbprints feel extra indulgent and perfect for holiday treats, dessert tables or special occasions.

Chocolate Hazelnut Thumbprints

Chocolate Hazelnut Thumbprints are rich, chocolatey cookies with a caramel-hazelnut center, perfect for gifting or a decadent treat at home.

Prep time: 20 minutes
Cook time: 12 minutes
Chill time: 1 hour
Total time: 1 hour 32 minutes
Servings: 24 cookies

Kitchen Tools You’ll Need

These Chocolate Hazelnut Thumbprints are rich, chocolatey cookies with a nutty twist, filled with caramel and finished with a chocolate drizzle.

Tools You’ll Need:

• Mixing bowls: for combining dough, flour, cocoa, and wet ingredients
• Electric mixer or stand mixer: to cream butter and sugar smoothly
• Wooden spoon or spatula: to fold in flour if needed
• Plastic wrap: to chill the dough
• Cookie sheets: to bake the cookies
• Parchment paper: to line cookie sheets for easy cleanup
• Measuring cups and spoons: for precise ingredient amounts
• Small bowl: to hold chopped hazelnuts
• Small saucepan: to melt caramels with cream
• Wire racks: for cooling cookies
• 1-teaspoon measuring spoon: to press thumbprints and fill centers
• Double boiler or heatproof bowl over simmering water: to melt chocolate
• Pastry bag or spoon: to drizzle chocolate over cookies

These tools will help you create perfectly shaped, filled, and drizzled thumbprint cookies every time.

Ingredients for Cookies

These ingredients come together to create rich, chocolatey thumbprint cookies with a hint of hazelnut flavor.

• all-purpose flour
• cocoa powder
• salted butter
• sugar
• egg yolk
• milk
• vanilla
• hazelnuts
• egg white
• vanilla caramels
• heavy whipping cream
• milk chocolate pieces
• shortening

How to Make Chocolate Hazelnut Thumbprints

Preheat oven to 350. Prep two cookie sheets with parchment paper.

In a small bowl combine flour and cocoa powder and set aside. In another bowl, beat butter until smooth. Add the sugar and beat until well combined, scraping bowl occasionally.

Beat in egg yolk, milk, and vanilla until combined. Add the flour, and mix well. If the batter gets too tough to mix, use a wooden spoon to finish mixing in the flour. (This will only be an issue if you are using a hand mixer. A stand mixture should power through this no problem.) Wrap the dough in plastic wrap and chill for at least 1 hour.

Shape dough into 1-inch balls. Place 1 cup of chopped hazelnuts in a bowl. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm.

While the cookies are baking, in a small saucepan cook caramels and cream over low heat until caramels are melted and the mixture is smooth, stirring frequently.

Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down the center of each cookie. Transfer to wire racks and cool. Spoon about 1 teaspoon filling into the center of each cookie.

Using a double boiler, or a glass pyrex-type bowl over a pot of simmering water, heat chocolate until melted, stirring frequently. Stir in shortening until fully combined. Drizzle over cookies in a zig zag pattern. Let cool to harden before storing.

Tip: Store cookies in an air-tight container for up to 3 days, or freeze for up to 3 weeks.

More Thumbprint Cookies

Explore more thumbprint cookie recipes that combine sweet fillings with buttery, tender cookies.

• Thumbprint Twix Cookies Recipe
• Classic Raspberry Shortbread Thumbprint Cookies
• Cherry Almond Thumbprint Sugar Cookies
• Fudge Thumbprint Cookies
• Easy Lemon Thumbprint Cookies with Raspberry Jam

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