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
Units
Scale
- 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