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chocolate thumbprint cookies with raspberries and nutella on a cooling rack {sponsored}

Chocolate Thumbprint Cookies with Raspberries

These gorgeous Chocolate Thumbprint cookies, filled with chocolate hazelnut spread and fresh raspberries are a showstopper addition to your holiday cookie trays.

Course Dessert
Cuisine American
Keyword chocolate thumbprint cookies, christmas cookie recipes, nutella recipes
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Yield 36 cookies
Calories 126 kcal

Ingredients

  • 2 cups all purpose flour
  • 1/3 cup cocoa powder (I use dark 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
US Customary - Metric

Instructions

  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.

Recipe Notes

Make ahead:

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.