Chocolate Hazelnut Thumbprint Cookies are a delightful combination of buttery, nutty cookies with a rich, chocolatey hazelnut filling. These cookies have a crisp yet tender texture and a decadent Nutella or chocolate ganache center, making them a perfect treat for any occasion. Whether served with coffee, as a holiday dessert, or just as an indulgent snack, these cookies are sure to impress.
Why You’ll Love This Recipe
- Rich chocolate and hazelnut flavor – A classic and irresistible combination.
- Perfect texture – Buttery, slightly crisp cookies with a smooth, creamy filling.
- Easy to make – Simple ingredients and straightforward steps.
- Great for any occasion – Perfect for holidays, gifting, or an everyday treat.
- Customizable – Fill with Nutella, chocolate ganache, or even caramel.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Ground hazelnuts
- Salt
- Nutella or chocolate ganache (for filling)
- Chopped hazelnuts (for garnish, optional)
Directions
- Prepare the Dough
- In a bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- Combine Dry Ingredients
- In a separate bowl, whisk together flour, ground hazelnuts, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Shape the Cookies
- Roll the dough into small balls and place them on a lined baking sheet.
- Press your thumb or the back of a spoon into each ball to create an indentation.
- Chill and Bake
- Refrigerate the shaped dough for 15-20 minutes to help retain shape.
- Preheat oven to 350°F (175°C) and bake for 12-15 minutes until lightly golden.
- Fill the Cookies
- Let cookies cool slightly before filling the indentations with Nutella or chocolate ganache.
- Sprinkle with chopped hazelnuts if desired.
- Serve and Enjoy
- Allow the filling to set slightly before serving.
Servings and Timing
- Servings: Makes about 20 cookies
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Bake Time: 12-15 minutes
- Total Time: 50 minutes
Variations
- Salted Caramel Thumbprints – Fill with caramel and a pinch of sea salt.
- Double Chocolate – Add cocoa powder to the dough for extra chocolate flavor.
- Nut-Free Option – Substitute ground hazelnuts with almond flour or extra flour.
- Espresso Infusion – Add a teaspoon of instant espresso powder for a coffee twist.
- White Chocolate Filling – Use melted white chocolate for a different flavor profile.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keeps fresh for up to a week.
- Freezing: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slightly in the microwave for a softer filling.
FAQs
Can I use store-bought ground hazelnuts?
Yes, or you can finely grind whole hazelnuts in a food processor.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking helps maintain their shape.
What’s the best way to fill the cookies neatly?
Use a piping bag or a small spoon for precise filling.
Can I use a different nut instead of hazelnuts?
Yes, almonds or pecans work well too.
Do I have to toast the hazelnuts?
Toasting enhances the flavor, but it’s optional.
Can I make these gluten-free?
Yes, use a gluten-free flour blend instead of all-purpose flour.
How do I get a smoother ganache filling?
Use heavy cream to melt the chocolate for a silky texture.
Can I use milk chocolate instead of dark chocolate?
Yes, but dark chocolate provides a richer contrast to the sweet cookie.
What pairs well with these cookies?
They go great with coffee, tea, or a glass of milk.
Conclusion
Chocolate Hazelnut Thumbprint Cookies are a delightful, nutty, and chocolatey treat that’s perfect for any occasion. With their melt-in-your-mouth texture and luscious filling, these cookies will quickly become a favorite. Try different variations and enjoy this simple yet elegant dessert!
PrintChocolate Hazelnut Thumbprint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, European
- Diet: Vegetarian
Description
These Chocolate Hazelnut Thumbprint Cookies are soft, buttery, and packed with roasted hazelnut flavor. Each cookie is rolled in chopped hazelnuts and filled with a luscious chocolate-hazelnut spread (like Nutella!). They’re easy to make and perfect for sharing!
Ingredients
- For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped hazelnuts (for rolling)
- For the Filling:
- 1/2 cup chocolate-hazelnut spread (like Nutella)
- 2 ounces dark chocolate, melted (optional, for drizzle)
Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Make the Dough:
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Mix in egg yolks and vanilla extract.
- Gradually add flour and salt, mixing until a soft dough forms.
- Shape & Coat the Cookies:
- Roll dough into 1-inch balls.
- Roll each ball in chopped hazelnuts, pressing slightly so they stick.
- Place on the baking sheet, about 2 inches apart.
- Create the Thumbprints:
- Use your thumb or the back of a spoon to gently press an indentation in the center of each cookie.
- Bake:
- Bake for 10–12 minutes, until cookies are set but not browned.
- If the indentations puff up, press them down again gently while warm.
- Let cookies cool completely.
- Fill with Chocolate:
- Spoon or pipe chocolate-hazelnut spread into the center of each cookie.
- Drizzle with melted dark chocolate for extra indulgence (optional).
Notes
- For extra crunch, toast hazelnuts before chopping.
- Storage: Store in an airtight container at room temp for up to 5 days.
- Variations: Try adding a pinch of cinnamon to the dough or a sprinkle of sea salt on top!
- Recipe Details
Nutrition
- Calories: ~160
- Sugar: ~9g
- Sodium: ~30mg
- Fat: ~10g
- Saturated Fat: ~5g
- Unsaturated Fat: ~4g
- Trans Fat: ~0g
- Carbohydrates: ~16g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: ~25mg
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