
Crisp edged chocolate cookies rolled in toasted hazelnuts and filled with a silky Nutella ganache for an irresistible bite sized treat.

This recipe is my go to for gifting and for cozy afternoons when the house needs to smell like something irresistible. I first developed these chocolate hazelnut thumbprint cookies one winter while trying to recreate a bakery memory from a trip to a small Italian pasticceria. The contrast between the slightly crisp, cocoa cookie and the creamy Nutella center made them a fast favorite for visitors and my family. They are small enough to be bite sized but bold enough in flavor to feel indulgent.
The dough is forgiving and quietly technical in the best way. A light brown sugar lift, a single egg yolk for richness, and a little milk to bring the dry crumb together create a tender but sturdy shell that holds the ganache. Rolling the cookies in finely chopped toasted hazelnuts gives texture and an aromatic toasted note that pairs perfectly with the Nutella. These cookies are ideal for holiday cookie exchanges, afternoon coffee, or an elegant finish after a simple dinner.
When I first shared these at a winter family gathering everyone asked for the recipe. My niece took two home and later told me they were gone within a day. Practically everyone I serve them to mentions the hazelnut crunch first and then the silky Nutella center. They are one of those small pleasures that become a tradition very quickly.

My favorite aspect is how many different reactions a single cookie draws. Guests often note the toasted hazelnut crunch first and then the warm cocoa flavor. One holiday I brought a tin to a friend who insisted they were a bakery item and asked for the baker's name. These cookies travel well which makes them ideal for potlucks and gift boxes.
Store baked and filled cookies in a single layer or in layers separated by parchment in an airtight container. Keep at room temperature for up to two days for best texture. For longer storage refrigerate for up to five days which will firm the ganache slightly. To freeze, place on a baking sheet to harden the ganache for 30 minutes then transfer to a freezer safe container. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat briefly in a warm oven for a few minutes to refresh the hazelnut aroma.
If you do not have Nutella you can use any chocolate hazelnut spread or make a quick ganache with equal parts bittersweet chocolate and cream for a firmer filling. For a nut free version swap crushed pretzels or toasted sesame seeds for the hazelnut coating and use a chocolate ganache. To make these vegan use plant based butter, aquafaba in place of the egg yolk, and coconut cream instead of heavy cream; expect a slight difference in texture and flavor.

Serve these with espresso, strong black tea, or a glass of cold milk to balance the richness. For a simple platter arrange on a doily with a few whole roasted hazelnuts and small sprigs of fresh mint for color. For an elevated presentation dust the edges lightly with powdered sugar or drizzle with additional warmed Nutella. They pair beautifully with shortbread, biscotti, or a citrus tart which cuts through the chocolate richness.
Hazelnut and chocolate pairings are associated with Italian confectionery traditions and modern European baking. The use of a chocolate spread as a filling reflects a contemporary twist on classic thumbprint confections. Thumbprint style confections appear across many regions, often filled with jam or chocolate, and this version combines the familiar technique with a modern, widely loved flavor profile.
In winter fold a small pinch of cinnamon into the ganache for warmth. For spring add finely grated orange zest to the dough for bright citrus notes that complement the hazelnut. For holiday cookies consider topping with a sprinkle of flaky sea salt or a few finely chopped pistachios for color. In summer serve slightly chilled for a refreshing textural contrast.
Prepare the dough up to 48 hours ahead and keep it wrapped in plastic in the refrigerator. Shape and chill portions before baking then freeze raw shaped cookies on a tray and transfer to a bag for future baking. Bake from frozen adding 1 to 2 minutes to the baking time. Make the ganache the day you plan to fill for best shine and texture. Use a piping bag and a small round tip for precise filling to keep the presentation neat.
These little cookies are a joy to make and even more fun to share. They travel well and invite creativity so feel free to adapt them and make them your own.
Toast hazelnuts before chopping to intensify flavor and reduce bitterness.
Chill the shaped cookies for 30 minutes to prevent spreading and preserve the thumbprint shape.
Use a small piping bag or zip top bag with the corner snipped for tidy filling.
If the indentations puff during baking press them down gently while cookies are warm.
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.
Yes. You can freeze the baked and filled cookies in an airtight container for up to three months. Thaw in the refrigerator overnight and bring to room temperature before serving.
If you do not have Nutella, warm equal parts bittersweet chocolate and heavy cream to make a classic ganache that will set a bit firmer than the Nutella version.
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 flour, cocoa powder, baking powder, and salt in a medium bowl until evenly distributed.
Beat butter with brown and granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in egg yolk, vanilla, and milk until smooth, scraping the bowl as needed.
Add dry ingredients in two additions on low speed and mix until just combined, then press into a ball by hand.
Cover and refrigerate at least one hour or overnight for firmer dough and improved flavor.
Scoop 1 tablespoon portions and roll into balls, then roll in chopped toasted hazelnuts and press an indentation into each ball.
Refrigerate shaped cookies 30 minutes, then bake at 350 F for 10 to 12 minutes until edges are set.
Heat cream until simmering, pour over Nutella, let sit 5 minutes, then stir until smooth.
Pipe ganache into cooled indentations and allow to set at room temperature.
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This recipe looks amazing! Can't wait to try it.
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