Chocolate Hazelnut Thumbprint Cookies

Chocolate Hazelnut Thumbprint Cookies


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Let these chocolate hazelnut thumbprint cookies take center stage this holiday season. Add this cookie recipe to your dessert list this year, you be disappointed!

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Time needed

40 min preparation + 10 min cooking

Serving Size / Yield

24 servings


  • 1 1/2 C. all-purpose baking flour
  • 1/3 C. unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground espresso
  • 2 eggs
  • 1 1/4 C. sugar
  • 1/3 C. butter, softened
  • 1/2 C. chocolate chips, melted
  • 1 egg white
  • 4 oz. toasted, finely chopped hazelnuts
  • 1 jar chocolate hazelnut spread
  • parchment paper

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Line three baking sheets with parchment paper, and set them aside.
Add the flour, cocoa powder, baking powder, salt, and espresso to a bowl. Whisk to combine, and set aside.
Use a mixer on medium speed to blend the sugar, eggs, butter, and melted chocolate chips until combined.
Add the dry mixture a little at a time to the sugar mixture. Mix on low until combined.
Transfer the dough to the refrigerator, and let sit for about 30 minutes.
Heat the oven to 350 degrees Fahrenheit. Add the egg white in one bowl and add the hazelnut pieces to another.
Roll to shape the dough into one inch balls, and move the baking pans, egg white, and hazelnut pieces to the same area.
Roll the dough balls in the egg white, and allow the excess to drip off back into the bowl. Immediately roll the dough balls in the hazelnut pieces, pressing down gently. Place the balls about two inches apart on the cookie sheets. Use your thumb to gently make an indentation in the center of each cookie.
Bake for 10 minutes or until the edges are firm.
Reform the indentations as needed while the cookies are still warm. Place on a wire rack to cool completely.
When the cookies are cool, fill them with about 1/2 teaspoon of the chocolate hazelnut spread. Use you finger to swirl the spread a bit.

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