Rich, chocolatey and filled with something delicious, these easy chocolate thumbprint cookies are a twist on a holiday baking classic. Each buttery cocoa cookie is rolled in finely chopped nuts for a little crunch, then finished with a sweet centre of Nutella, dulce de leche or jam.

Developed in the ELLE Gourmet kitchen, this versatile recipe is easy to customize and makes a beautiful addition to Christmas cookie platters, holiday cookie exchanges or homemade gift boxes.

Chocolate Thumbprint Cookies

Soo Kim

These easy chocolate thumbprint cookies are made with cocoa powder, coated in crunchy walnuts, pistachios or coconut, and filled with jam, Nutella or dulce de leche.

Print Recipe Pin Recipe

Ingredients

Cookies

¾ cup unsalted butter softened
⅔ cup granulated sugar
¾ tsp salt
2 eggs separated (reserve whites for coating)
1½ tsp vanilla
1¾ cups all-purpose flour spooned and levelled
¼ cup cocoa powder

Coating

2 reserved egg whites
1 tsp water
1⅔ cups finely chopped walnuts OR 2 cups sweetened shredded coconut, or 1 cup chopped pistachios

Filling

⅓ cup jam, Nutella or dulce de leche

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
In large bowl, beat butter, sugar and salt until light. Beat in egg yolks, one at a time; beat in vanilla until combined.
In separate bowl, whisk flour and cocoa; stir into butter mixture until incorporated. Roll dough, 1 level tbsp at a time, into balls.
Whisk egg whites and water until frothy. Place walnuts in a shallow dish. Using fork, dip each ball into egg whites, then into nuts to coat. Place 2 in. (5 cm.) apart on prepared pans. Press thumb into centres to make wells.
For jam-filled cookies: Bake one sheet at a time for 10 minutes. Press centres again with the bottom of a wooden spoon and fill each with a scant ½ tsp jam. Return to oven and bake until edges are golden, 3 to 5 minutes.
For Nutella or dulce de leche cookies: Bake one sheet at a time until fully baked, 13 to 15 minutes. Let cool, then fill centres with Nutella or dulce de leche.

Keyword chocolate thumbprint cookies, Christmas cookies, easy chocolate thumbprint cookies, easy holiday cookies, Holiday Cookies, Nutella thumbprint cookies, Thumbprint cookies

Ingredient Notes

Cocoa powder: Unsweetened cocoa powder gives the cookies their rich chocolate flavour.
Butter: Use softened unsalted butter. If the dough becomes too soft to handle, refrigerate it briefly before shaping.
Nuts or coconut: Finely chopped walnuts or pistachios add crunch, while shredded coconut offers a delicious alternative.
Fillings: Nutella brings chocolate-hazelnut richness, dulce de leche adds a creamy caramel note, and raspberry or cherry jam provides a fruity contrast.

Tips for Perfect Chocolate Thumbprint Cookies

Chill the dough if needed: If it’s too soft to roll, refrigerate it briefly until firm enough to handle.
Make evenly sized cookies: Use a level tablespoon of dough for each cookie to ensure even baking.
Keep the centres defined: The indentations may puff up during baking. Gently press them again with the end of a wooden spoon before adding jam or after baking if using Nutella or dulce de leche.

This versatile recipe is easy to adapt with different coatings and fillings.

Chocolate hazelnut	Fill with Nutella
Chocolate caramel	Fill with dulce de leche
Chocolate raspberry	Fill with raspberry jam
Chocolate cherry	Fill with cherry jam
Chocolate coconut	Roll in shredded coconut
Chocolate pistachios	Roll in finely chopped pistachios

Chocolate Thumbprint Cookie FAQs

Why do my thumbprint cookies crack?: A few small cracks around the edges are normal. If the dough cracks excessively when you press the centres, gently smooth the edges with your fingers before baking.
Can I make chocolate thumbprint cookies ahead of time?: Yes. Prepare the dough up to two days in advance and keep it covered in the refrigerator. Let it soften slightly if necessary before shaping.
Can I freeze chocolate thumbprint cookie dough?: Yes. Roll the dough into balls and freeze in an airtight container for up to one month. Thaw in the refrigerator before coating, shaping and baking.
How should I store chocolate thumbprint cookies?: Store cooled cookies in an airtight container, separating layers with parchment paper. Follow the storage guidance for your chosen filling, particularly if using a homemade filling.