Chocolate Hazelnut Thumbprint Cookies

If Ferrero Rocher came in cookie form, these cookies are exactly what they’d taste like. Rich, fudgy, nutty, crunchy, and filled with a silky chocolate-hazelnut center…chef’s kiss!

Chocolate and hazelnut might just be the best flavor combo of all time. Anyone else with me? If you’re a fellow chocolate-hazelnut lover, you have to try my nutella overnight oats and my homemade nutella.

Since it’s currently the holiday season, I’ve been tucking these no-bake cookies into my Christmas cookie boxes and they tend to disappear the fastest. They look the fanciest, but are secretly the easiest cookie to make on the whole tray.

The best part about this recipe (besides how delicious they are) is that there’s no baking required. Zero. Not even for a minute. Just a handful of wholesome ingredients (like hazelnuts, dates, and cocoa powder) and suddenly you’ve got a cookie that tastes like everyone’s favorite candy (hello Nutella and Ferrero Rocher).

Ingredients You’ll Need

• Hazelnuts: The star of the show! I buy my hazelnuts already roasted, but if you’re only able to find raw hazelnuts, you can roast them in the oven at 350F for 8 minutes. Roasting them helps to bring out their nutty flavor. We’ll reserve some hazelnuts to crush and roll the cookies in for that classic Ferrero-style crunch.
• Oats: Use rolled, quick, or old-fashioned oats.
• Cocoa Powder: For chocolate flavor.
• Medjool Dates: Soft, sticky, and naturally sweet, the dates help the cookie dough stick together and gives it that fudgy texture.
• Chocolate Hazelnut Butter: I use this chocolate hazelnut spread (basically Nutella, but vegan and refined sugar-free). We’ll be adding it to the cookie dough and using it to fill the center of the cookies.
• Vanilla Extract: For a depth of flavor.
• Salt: Just a pinch to balance the flavors.

How to Make Chocolate Hazelnut Thumbprint Cookies

Scroll down to the recipe card to get the full recipe with measurements.

1. Make the dough: Add the hazelnuts, oats, cocoa powder, dates, chocolate hazelnut butter, vanilla, and salt to a food processor. Process until the mixture starts to come together. If it’s too crumbly, add a tablespoon of water. The dough should stick together when pressed into a ball.
2. Roll into balls: Scoop 1–2 tablespoons of dough and roll into balls. Place the balls on a parchment-lined pan and flatten them with your palm. Use your thumb or the back of a teaspoon to make an indent in the center of each cookie. Coat the sides of each cookie in the crushed hazelnuts, gently pressing them in so they stick.
3. Fill with chocolate hazelnut butter: Add a spoonful of the chocolate hazelnut butter to the center of each cookie.
4. Freeze to set: Pop the cookies in the freezer for 15–20 minutes, until the centers have firmed slightly. Enjoy!

I have a feeling these might become your new “I need a treat ASAP” cookie. They have certainly become mine—they’re quick, chocolatey, nutty, and pure deliciousness. I can’t wait for you to try them!