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5.0 from 45 votes

Chocolate Hazelnut Thumbprint Cookies with Raspberries

These gorgeous Chocolate Hazelnut Thumbprint cookies, filled with chocolate hazelnut spread and fresh raspberries are a showstopper for holiday baking or Valentine's Day.

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 36 cookies
Calories: 126 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all purpose flour (measured using a spoon-and-level method), 252 grams
  • 1/2 cup unsweetened dutch process cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter , room temperature (2 sticks)
  • 3/4 cups granulated sugar , plus extra for rolling
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate hazelnut spread
  • 36 raspberries

Instructions

    Cup of Yum
  1. In a bowl, whisk together flour, cocoa powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and 3/4 cup sugar until light and fluffy. Scrape the bowl and mix in egg yolks and vanilla extract.
  3. Add the dry ingredients in 3 additions, scraping the bottom and sides of bowl between each addition. Refrigerate for 30 minutes.
  4. Preheat oven to 350 degrees F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment or nonstick baking mats.
  5. Scoop dough into 1-1/2 teaspoon portions (I use a small cookie scoop) and roll between your hands into a ball. Place a few tablespoons of granulated sugar in a shallow dish and roll the dough balls in the sugar to coat.
  6. Place dough onto the prepared baking pans. Using your finger or the back of a 1/4 teaspoon measuring spoon, make an indentation in the center of each cookie.
  7. Bake for 13-15 minutes, rotating pans halfway through, until cookies are set. Remove from the oven and use the back of a 1/2 teaspoon measuring spoon to gently re-press the indentations. Let cookies stand on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  8. Use a spoon or a piping bag, fill each indentation with about 1 teaspoon of chocolate hazelnut spread. Top with a raspberry (cut in half if large) and serve.

Notes

  • The cookies should be filled with chocolate hazelnut spread and topped with a raspberry the day of serving. You can bake the cookies and store them at room temperature, unfilled, up to 3 days in advance in a tightly-covered container.

Nutrition Information

Serving 1filled cookie Calories 126kcal (6%) Carbohydrates 14g (5%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 5g (25%) Cholesterol 23mg (8%) Sodium 36mg (2%) Potassium 50mg (1%) Sugar 7g (14%) Vitamin A 170IU (3%) Vitamin C 0.5mg (1%) Calcium 12mg (1%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 126

% Daily Value*

Serving 1filled cookie
Calories 126kcal 6%
Carbohydrates 14g 5%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Sodium 36mg 2%
Potassium 50mg 1%
Sugar 7g 14%
Vitamin A 170IU 3%
Vitamin C 0.5mg 1%
Calcium 12mg 1%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.