Chocolate Hazelnut Thumbprint Cookies
By Sofia Bennett
Buttery thumbprint cookies filled with chocolate-hazelnut spread after baking. The full recipe below keeps the ingredient amounts and method together so you can cook from one page.
Why You’ll Love This Chocolate Hazelnut Thumbprint Cookies Recipe
- Uses a straightforward home-baking method with measured ingredients and clear bake steps.
- The recipe uses 4 measured ingredients and 7 clear steps.
- The supplied nutrition information lists 2g of protein per serving.
- The main cook or bake time is about 14 min.
What you’ll need
- 1 cup (225g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/2 cup (125g) hazelnut chocolate spread
YOU MIGHT LOVE: Pistachio White Chocolate Cookies — another recipe selected from a related category or overlapping theme.
Keep it simple
- Baking sheet
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions
Read through the steps once, then prepare the measured ingredients before you begin.
- 1Step 1
Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- 2Step 2
Cream the butter and sugar until light and fluffy.
- 3Step 3
Gradually mix in flour until a soft dough forms.
- 4Step 4
Roll dough into small balls and place on the baking sheet.
- 5Step 5
Press your thumb into the center of each ball to create a well.
- 6Step 6
Bake for 12-14 minutes until edges are set.
- 7Step 7
Allow to cool, then spoon a dollop of hazelnut chocolate spread into each indentation.
CHECK OUT: Raspberry White Chocolate Cookies — another recipe selected from a related category or overlapping theme.
Tips for a better result
- Let baked cookies or bars cool as directed before moving or slicing them.
- Use the recipe photos as a visual guide for texture and final presentation.
Variations & substitutions
- Use the alternate recipe photos as serving and presentation references.
- Keep the same measured base and use the photographed finish as your guide for portioning and presentation.
Serving suggestions
Serve the recipe as shown in the photos, or pair it with another recipe from the same collection for a complete breakfast, snack, or dessert spread.
Storage & reheating
For storage and reheating, follow the ingredient-specific guidance you normally use at home. The source inventory does not provide a tested storage duration, so this page does not invent one.
Nutrition notes
Values below come directly from your recipe inventory and are presented as recipe information, not medical advice.
Quick recipe answers
What are the main ingredients in Chocolate Hazelnut Thumbprint Cookies?+
The core ingredients listed in this recipe are unsalted butter, granulated sugar, all-purpose flour. See the ingredient section for the exact amounts.
How long does Chocolate Hazelnut Thumbprint Cookies take?+
Plan for about 15 min of prep, 14 min of cooking or baking.
How much protein is listed per serving?+
The supplied nutrition information lists 2g of protein per serving.
How do I know when the recipe is ready?+
Use the written final instruction together with the recipe photos as your guide for the intended texture and appearance.
Can I substitute ingredients?+
The supplied recipe inventory does not include tested substitutions. For the most reliable result, use the listed ingredients and measurements as written.
If Chocolate Hazelnut Thumbprint Cookies fits what you are craving, save the recipe and use the measured ingredient list and steps above when you are ready to make it.
Chocolate Hazelnut Thumbprint Cookies
Buttery thumbprint cookies filled with chocolate-hazelnut spread after baking.
Ingredients
- 1 cup (225g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/2 cup (125g) hazelnut chocolate spread
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Cream the butter and sugar until light and fluffy.
- Gradually mix in flour until a soft dough forms.
- Roll dough into small balls and place on the baking sheet.
- Press your thumb into the center of each ball to create a well.
- Bake for 12-14 minutes until edges are set.
- Allow to cool, then spoon a dollop of hazelnut chocolate spread into each indentation.
Nutrition
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