A Decadent Treat for Any Occasion
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 12-15 minutes
Total Time: 1 hour 15 minutes
Yield: 24 cookies
Ingredients

For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¾ cup finely chopped toasted hazelnuts
For the Filling:
- ½ cup chocolate hazelnut spread (like Nutella)
- 2 tablespoons heavy cream
- ¼ cup chopped toasted hazelnuts (for topping)
Instructions

Prepare the Cookie Dough:
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes).
- Add wet ingredients: Beat in the egg yolk and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Add hazelnuts: Fold in the finely chopped toasted hazelnuts.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (this makes it easier to handle).
Shape and Bake:
- Preheat oven: Heat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form cookies: Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Make thumbprints: Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie (about ½ inch deep).
- Bake: Bake for 12-15 minutes, or until the edges are set but centers still look slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prepare the Filling:
- Make chocolate hazelnut filling: In a small bowl, mix the chocolate hazelnut spread with heavy cream until smooth and spreadable.
- Fill cookies: Once cookies are completely cool, spoon or pipe the chocolate hazelnut mixture into the thumbprint indentations.
- Add toppings: Sprinkle chopped toasted hazelnuts over the filled centers.
Tips for Success
- Toast your hazelnuts: Toast whole hazelnuts in a 350°F oven for 8-10 minutes, then rub with a kitchen towel to remove skins before chopping.
- Don’t skip the chilling: Cold dough holds its shape better and prevents spreading.
- Perfect thumbprints: If the indentations close up during baking, gently re-press them while the cookies are still warm.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze unfilled cookies for up to 3 months.
Variations
- White chocolate version: Replace cocoa powder with an extra ¼ cup flour and fill with white chocolate hazelnut spread
- Espresso boost: Add 1 teaspoon instant espresso powder to the dry ingredients
- Salted caramel: Fill with salted caramel instead of chocolate hazelnut spread
These rich, chocolatey cookies with their creamy hazelnut centers make perfect treats for holidays, special occasions, or whenever you want to indulge in something truly decadent!