These Chocolate Hazelnut Thumbprint Cookies are rich, fudgy, and filled with creamy chocolate-hazelnut spread (such as Nutella!).They’re perfect for holiday cookie trays, weekend baking projects, or anytime you’re craving a chocolate-hazelnut fix.The cookies are soft in the center with slightly crisp edges, and the gooey filling makes them totally irresistible.

If you love Nutella, try my Air Fryer Nutella Bombs next! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Flour: All-purpose flour gives these cookies structure.Cocoa Powder: Dutch-processed cocoa powder creates a deep, chocolatey flavor.Regular unsweetened cocoa powder works too, but the cookies may be slightly lighter in color.

Leavening & Salt: Baking powder keeps them from being too dense, and kosher salt balances the sweetness.Butter: Unsalted butter, softened; you can substitute salted butter, but reduce the kosher salt slightly.Sugar: A mix of light brown sugar and granulated sugar gives sweetness and a soft, chewy texture.

Egg Yolks: Add richness and help bind the dough; save the egg whites for another recipe, like my fried ice cream! Vanilla: Boosts the chocolate flavor.Chocolate-Hazelnut Spread: Nutella is the classic choice, but any chocolate-hazelnut spread works.You can even swap in a salted caramel sauce or chocolate ganache for a

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