Chocolate Almond Thumbprint Cookies: the quick, easy cookie recipe

Total time: 35 Min
Difficulty: Low
Serves: 10 people
By Cookist

Chocolate almond thumbprint cookies are an easy, delicious recipe. They can be made in all kinds of flavors, but they get their name from the method in which they are made. The cookie dough is first rolled into a ball, then flattened slightly—usually with your thumb or forefinger—to make a small hole or dent. This hole is then filled with something sweet, and this can be anything from a raspberry jam to lemon curd.

These chocolate almond thumbprint cookies give you the best of both worlds: a sweet, creamy center with a crispy cookie texture. You only need butter, sugar, flour, almonds, and hazelnut cream to make these tasty cookies. They don’t just taste great, they look pretty too!

How To Make Chocolate Almond Thumbprint Cookies

Use a hand or electric whisk to beat the butter and sugar until light and fluffy. Then add the flour and mix until all the ingredients are fully combined.

Scoop out dough balls and drop them into a bowl with almond flakes. Spray the ice cream scoop with baking spray to prevent the dough from sticking.

Placed the almond-covered dough balls on a baking sheet lined with parchment paper. Make a dent in the center of the dough ball with your finger (you can also use the back of a teaspoon!). Bake until golden brown, allow to cool, then fill with the hazelnut cream.

It’s important to only fill the cookies after baking to prevent the hazelnut cream from spreading.



To prevent the cookies from spreading, you can refrigerate the dough for 30 minutes before forming in balls.

Feel free to decorate the cookies with a maraschino cherry, chocolate sprinkles, or coconut.

To make peppermint flavored cookies, add peppermint extract to the chocolate hazelnut filling. You can also increase the almond flavor, by adding almond extract to the cookie dough.

To make an orange flavored cookie, add a few drops orange extract to the chocolate filling, and use fresh orange zest in the cookie dough.

Don’t overbake them as it will make them too crumbly.

Want to try another filling? Use any of the following:

  • Lemond curd
  • Raspberry jam
  • Almond chocolate paste: whisk together 6 oz melted chocolate, ¾ cup almond paste, 2 cups powdered sugar, ¼ cup, and 4 tsp meringue powder.

How To Store Chocolate Almond Thumbprint Cookies

Store the thumbprint cookies in an airtight container and store for up to 5 days. 

Can You Freeze Chocolate Almond Thumbprint Cookies? 

Yes, you can! Simply place the cooled cookies in an airtight container, and freeze for up to 3 months.

100 g (1/2 cup)
70 g
150 g
hazelnut spread cream like Nutella


Whisk together the butter and sugar until light and fluffy.

Add the flour and mix until a soft dough forms.

Use an ice cream scoop to scoop out a portion of the dough.

Drop the ball into a bowl with flaked almonds.

Use your hands to cover each ball with the flaked almonds.

Make a dent in the center of the dough ball with your finger.

Bake for 18 minutes at 160°C/325ºF. Fill the center of each cookie with hazelnut cream and let cool.

Serve and enjoy!

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