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+ servings
Servings: 12


Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Chocolate Shortbread Nutella Thumbprint Cookies Recipe - chocolate shortbread cookies, that melt in your mouth, rolled into chopped hazelnuts and filled with Nutella. Different Christmas cookies for chocolate lovers.
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  • one — (112 grams/4 oz) stick of butter, softened
  • 1/4 cup sugar
  • 3/4 cup all purpose flour
  • 1/4 cup cocoa powder — (I used Dutch Processed)
  • 1/4 tsp salt
  • 1/3 cup Nutella
  • 1/2 cup chopped raw hazelnuts


  1. Preheat oven to 350 F.
  2. In a bowl, using a hand mixer beat together butter and sugar for 3-4 minutes, until well combined. Scrape down the sides of the bowl.
  3. In a separate bowl, combine flour, cocoa powder and salt.
  4. Add dry ingredients to the butter/sugar mixture and beat until incorporated.
  5. Gather dough into a ball and wrap with plastic wrap.
  6. Refrigerate for 30 minutes.
  7. Take dough out of the fridge and scoop out balls, about 2 tbsp each. Roll each ball into chopped hazelnuts.
  8. Place on a cookie sheet and and press with your thumb in the middle or with a 1/4 tsp measuring spoon.
  9. Chill cookies for 1 more hour. (or 30 minutes, if you are in a rush)
  10. Bake cookies for 12-14 minutes.
  11. Take out of the oven and if the hole in the middle had risen, press with measuring spoon again. Let them cook on the tray for 10 minutes.
  12. Transfer to a cooling rack to cool completely.
  13. Fill cookies with Nutella.
Course: Dessert

Nutrition Information

Calories: 125, Fat: 5g, Saturated Fat: 2g, Sodium: 52mg, Potassium: 103mg, Carbohydrates: 17g, Fiber: 1g, Sugar: 8g, Protein: 2g, Vitamin C: 0.3%, Calcium: 18%, Iron: 1.2%