Name: Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 5 min
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

Jump to Recipe· 4.3 from 4 reviews

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If you adore the perfect balance of rich chocolate, nutty undertones, and a burst of fresh fruit, then the Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe will quickly become a cherished favorite in your baking repertoire. These cookies offer a tender, cocoa-infused bite with a crisp sugar coating, a luscious dollop of creamy chocolate hazelnut spread nestled in each thumbprint, and a vibrant raspberry perched on top for that tart, refreshing pop. They’re wonderfully impressive yet surprisingly simple to make and deliver an irresistible homemade treat that’s perfect for sharing, gifting, or simply savoring with a warm cup of tea or coffee.

Ingredients You’ll Need

The image shows a black cooling rack with six round chocolate cookies with a cracked texture, each having a hollow center. The cookies are coated lightly with granulated sugar, giving them a slightly rough surface. The rack sits on a red cloth with white polka dots, placed on a white marbled surface. In the background, there is a white ramekin filled with smooth chocolate spread, slightly out of focus. The overall setting is bright with natural light highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a special part in creating the distinctive flavor, texture, and color that make these cookies so unforgettable. From the deep cocoa powder to the creamy butter, each component is essential for bringing that perfect harmony of richness and brightness to your baking.

2 cups all purpose flour: Measured with care using the spoon-and-level method to ensure tender cookies with just the right structure.
1/2 cup unsweetened Dutch process cocoa powder: Adds deep, robust chocolate flavor and a lovely dark hue.
1/2 teaspoon kosher salt: Balances sweetness and enhances all the other flavors.
1 cup unsalted butter (room temperature): Provides richness and a tender crumb, essential for that soft yet sturdy cookie base.
3/4 cups granulated sugar (plus extra for rolling): Sweetens the dough and the additional sugar creates a delightful crunchy coating on the outside.
2 large egg yolks: Bring moisture and help bind the dough while adding richness.
1 teaspoon vanilla extract: Gives warmth and complexity to the chocolate notes.
3/4 cup chocolate hazelnut spread: The star filling that adds creamy texture and nutty sweetness making each thumbprint irresistible.
36 raspberries: Fresh and ripe, these deliver that juicy, tart contrast that complements the chocolate-filled centers perfectly.

How to Make Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe

Step 1: Mix the Dry Ingredients

Start by combining the all purpose flour, Dutch process cocoa powder, and kosher salt in a bowl. Whisk these together until evenly blended—this ensures every cookie gets the perfect balance of chocolate and structure. Set this mixture aside while you move on to the creamy part.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and 3/4 cup of granulated sugar until the mixture is light and fluffy. This step is key to introducing air, creating a tender texture in the finished cookie. Don’t forget to scrape down the sides of your bowl to keep everything well incorporated.

Step 3: Add Egg Yolks and Vanilla

Beat in the egg yolks one at a time followed by the vanilla extract. These ingredients add moisture and flavor complexity that rounds out the dough beautifully.

Step 4: Incorporate Dry Ingredients Gradually

Add the flour and cocoa mixture in three additions, mixing on low speed after each addition. Scrape the bottom and sides of the bowl to fully combine everything, resulting in a rich chocolate dough. Refrigerate the dough for 30 minutes to make rolling easier and to let the flavors meld.

Step 5: Prepare for Baking

Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or nonstick baking mats—this helps cookies bake evenly and prevents sticking.

Step 6: Shape and Sugar-Coat the Dough

Scoop the chilled dough into 1 1/2 teaspoon portions using a small cookie scoop or spoon. Roll each portion between your hands into smooth balls. Roll each ball generously in the extra granulated sugar—this creates a beautiful, crunchy outer shell once baked. Place them spaced out on the prepared baking sheets.

Step 7: Create Indentations and Bake

Use your finger or the back of a 1/4 teaspoon measuring spoon to press a small well into the center of each dough ball. Bake on the middle racks for about 13 to 15 minutes, rotating the pans halfway through to ensure even baking. The cookies will be set but still soft when you take them out—gently re-press the indentations while they’re warm to keep them ready for filling.

Step 8: Fill with Chocolate Hazelnut Spread and Add Raspberries

Once the cookies have cooled on wire racks, spoon or pipe about one teaspoon of chocolate hazelnut spread into each indentation. Top each filled cookie with a fresh raspberry—cut in half if the raspberries are large. This final touch adds a burst of jewel-toned color and a bright pop of flavor that makes these cookies stand out.

How to Serve Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe

The image shows a black cooling rack filled with round chocolate cookies, each topped with a smooth layer of shiny chocolate spread. Some cookies have a bright red raspberry placed on top, while others only have the chocolate spread. In the background, there is a white ramekin filled with the same chocolate spread and a white bowl full of fresh raspberries. The cooling rack is placed on a red cloth with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra flourish, consider lightly dusting the cookies with powdered sugar right before serving. This adds a delicate sweetness and a festive look. You can also sprinkle chopped toasted hazelnuts around the plates to emphasize the nutty notes of the filling.

Side Dishes

These cookies pair wonderfully with a hot cup of espresso, a creamy latte, or even a glass of cold milk. For a party or afternoon tea, serve alongside fresh berries and charcuterie for a gourmet snack spread that invites everyone to enjoy the contrast of flavors.

Creative Ways to Present

Arrange your thumbprint cookies on a tiered dessert stand for a charming display, or wrap a batch in parchment paper tied with a rustic twine bow to gift to friends and loved ones. You might even serve them nestled in colorful cupcake liners to add delightful pops of color that make them perfect for celebrations or bridal showers.

Make Ahead and Storage

Storing Leftovers

After baking, store your cookies in an airtight container at room temperature. They will stay fresh and tender for up to 4 days. If you want to keep the raspberries intact and the chocolate filling smooth, avoid refrigerating as it can change the texture of the hazelnut spread and make the cookies firmer.

Freezing

You can freeze the unbaked dough balls. Arrange them on a tray in a single layer to freeze until firm, then transfer to a freezer-safe bag or container. When ready to bake, pop them straight into the oven, adding a couple of minutes to the baking time. Fully baked cookies also freeze well for up to 3 months; thaw them at room temperature before serving.

Reheating

To refresh the cookies, warm them gently in a preheated oven at 300 degrees Fahrenheit for 5 minutes. This softens the chocolate hazelnut filling and brings back the delicious freshly baked aroma, making them taste just like they came out of your oven minutes ago.

FAQs

Can I substitute the raspberries with other fruits?

Absolutely! While raspberries offer a perfect balance of tartness and brightness, fresh strawberries, blueberries, or even small pieces of dried apricots can bring delightful variations to the Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe.

Why is Dutch process cocoa powder recommended?

Dutch process cocoa powder is treated to reduce acidity, giving it a smoother, richer chocolate flavor and a darker color. It blends beautifully into the cookie dough, creating that deep chocolate taste that defines this recipe.

Can I make these cookies gluten-free?

To try a gluten-free version, swap the all purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or a similar binder to help maintain the cookie’s texture. The cookies may be a bit more delicate but still delicious.

What if I don’t have a stand mixer?

You can make these by hand! Use a sturdy wooden spoon or a hand mixer to cream the butter and sugar, then gradually mix in the dry ingredients. Just be sure not to overwork the dough to keep the cookies tender.

Can I use store-bought chocolate hazelnut spread pretty much any brand?

Yes! Choose your favorite chocolate hazelnut spread—whether classic or a more artisanal version—since it greatly influences the flavor punch inside the thumbprint. Just be sure it’s smooth enough to pipe or spoon easily into the cookie wells.

Final Thoughts

Making the Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe is a delightful way to impress friends and family with a homemade treat that feels both sophisticated and deeply comforting. From the rich chocolate dough to the nutty filling and the fresh burst of raspberry, every bite is a celebration of flavors and textures. Whether you’re baking for a special occasion or just treating yourself, I can’t wait for you to experience these charming cookies for yourself!

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