Nutella Filled Hazelnut Thumbprint cookies are quick and easy to make. These cookies have a crunchy roasted hazelnut exterior, a soft cookie interior, and then topped with creamy Nutella.
I just did something very very bad. It was so bad that it was life-changing.
I tried Nutella for the very first time! I know, I am very late for the Nutella party, but I aim to catch up with these Nutella Filled Hazelnut Thumbprint Cookies!
My daughter is a French teacher in a local high school. She first discovered Nutella while studying in France. When she came home, she would buy her own jar and it was off limits!
I don’t think the rest of us really cared. What you don’t know won’t hurt you and all of that gibberish. Well, her mamma raised no fool!
I had some hazelnuts leftover and in the freezer from the Esterhazy Torte that I made. They would stare me in the face every time I opened the door (yes, I channel food. It talks to me).
I knew it would be the perfect opportunity to use some of those nuts.
Don’t have time to make them now? Pin It For Later!
If you like this recipe you make like these recipes too
- Pan Banging Cookies
- Lemon Snowflake Cookies
- Pecan Molasses Cookies
- Caramel Coffee Cookies
- No-Chill Peanut Butter Cookies
I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars! ⭐️⭐️⭐️⭐️⭐️
Nutella Filled Hazelnut Thumbprint Cookies
- 2 cups all-purpose flour (I used unbleached)
- 1/4 cup dark brown sugar
- 1/2 cup white granulated sugar
- 2 tablespoons almond milk (any milk, or cream will work)
- 1 teaspoon vanilla extract
- 2 eggs separated
- 12 teaspoons unsalted butter (1-1/2 sticks, softened)
- 1/4 teaspoon salt
- 1 cup hazelnuts chopped, (I used dry-roasted, unsalted hazelnuts)
- Preheat oven to 375 degrees F.
- In the bowl of a standing, electric mixer, butter, combine egg yolks, brown sugar, and white sugar. Beat until light and fluffy, approximately 2 minutes.
- Add milk, vanilla extract, flour, and salt. Beat until combined.
- Chop nuts and put them on a plate large enough to roll your cookies.
- Beat egg whites with a fork in a small bowl until airy (2 minutes).
- Scoop two tablespoons of dough and roll it into a ball. Coat the ball in egg whites and then roll in chopped hazelnuts. Gently press your thumb into the center of the cookie until indented. Place on a parchment paper lined baking sheet.
- Bake for 14-16 minutes, or until lightly browned on the edges. If indentation has disappeared, press gently with the end or a wooden spoon while hot. Cool completely.
- Pipe or spoon Nutella topping into the indented center. Store in a covered container in a cool place or refrigerate.
- Overnight Sourdough Bread
- Homemade Muffins
- Chocolate Trifle
- Pear Pie Filling
- Authentic Italian Bread Recipe
Now I’m all for a good cookie and for sharing! Tell me what your favorite cookie is in the comments below because we never have enough cookies.