If you’re craving a buttery, melt-in-your-mouth cookie with a rich and nutty center, these Chocolate Hazelnut Thumbprint Cookies are exactly what you need. Featuring a tender cookie base with a luscious dollop of hazelnut chocolate spread right at the heart, they perfectly blend crunch and creaminess in every bite. Whether it’s for gifting, afternoon tea, or a cozy night snack, these cookies are irresistibly satisfying and easy to make from scratch.
Why You’ll Love This Recipe
- Simple ingredients: Uses pantry staples that come together quickly for maximum flavor.
- Perfect texture: Crispy edges with a soft, chewy center make every bite delightful.
- Nutty richness: The hazelnut chocolate filling adds a luxurious and unique twist.
- Versatile treat: Ideal for holidays, parties, or everyday indulgence.
- Family-friendly: Fun and easy to make with kids or friends as a shared activity.
Ingredients You’ll Need
Gathering the right ingredients is key to baking perfect Chocolate Hazelnut Thumbprint Cookies. Each element plays a role in creating the ideal flavor, texture, and appearance for these irresistible cookies.
- All-purpose flour: Forms the sturdy yet tender cookie base essential for structure.
- Unsalted butter: Provides richness and helps achieve a tender crumb.
- Granulated sugar: Sweetens the cookie while adding slight crispiness to the edges.
- Brown sugar: Adds moisture and a subtle caramel undertone enhancing depth.
- Egg yolk: Binds ingredients and lends softness to the cookie dough.
- Vanilla extract: Boosts aroma and flavor complexity.
- Salt: Balances sweetness and intensifies the chocolate and hazelnut notes.
- Hazelnut chocolate spread: The luscious filling that gives the cookies their characteristic nutty center.
- Chopped toasted hazelnuts (optional): Adds extra crunch and enhances the nut flavor.
Variations for Chocolate Hazelnut Thumbprint Cookies
Feel free to play around with this recipe to suit your taste buds or dietary preferences. The simple base lends itself beautifully to creative tweaks, making it super easy to customize.
- Almond butter swap: Substitute hazelnut spread with almond butter for a different nutty flavor.
- Vegan adaptation: Use plant-based butter and flax egg replacer to make it vegan-friendly.
- Spiced version: Add cinnamon or cardamom to the dough for a warm, aromatic twist.
- Chocolate drizzle: After baking, drizzle melted dark or white chocolate on top for extra decadence.
- Fruit filling: Try raspberry jam or cherry preserves instead of hazelnut spread for a fruity surprise.
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How to Make Chocolate Hazelnut Thumbprint Cookies
Step 1: Prepare the Dough
Start by creaming the softened unsalted butter with both sugars until light and fluffy, which creates a smooth base for the cookie. Next, mix in the egg yolk and vanilla extract until fully combined.
Step 2: Incorporate Dry Ingredients
Whisk together the all-purpose flour and salt separately, then gradually add them to the wet mixture. Stir until a soft, pliable dough forms—avoid overmixing to keep cookies tender.
Step 3: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This prevents spreading during baking and helps maintain the thumbprint cavity.
Step 4: Shape the Cookies
Roll dough into 1-inch balls. Press your thumb gently into the center of each ball to create a small well, perfect for holding the filling.
Step 5: Bake the Cookies
Place the dough balls on a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes or until they are just set and golden around the edges.
Step 6: Add the Hazelnut Filling
Remove cookies from oven and while still warm, fill each thumbprint with a teaspoon of hazelnut chocolate spread. Return to oven for an additional 2 minutes to slightly melt the filling, locking in the flavor.
Step 7: Cool and Optional Garnish
Allow cookies to cool completely on a wire rack. For added texture and flair, sprinkle chopped toasted hazelnuts over the filling before it sets.
Pro Tips for Making Chocolate Hazelnut Thumbprint Cookies
- Use room temperature butter: It creams better, giving a lighter cookie texture.
- Do not overfill: Too much hazelnut spread can cause cookies to become soggy or spill during baking.
- Chill dough thoroughly: This helps prevent excessive spreading in the oven.
- Toast hazelnuts: For richer flavor, roast hazelnuts before chopping and sprinkling.
- Use a consistent size: Even cookie sizes bake uniformly, ensuring perfect texture.
How to Serve Chocolate Hazelnut Thumbprint Cookies
Garnishes
Sprinkle with powdered sugar or finely grated dark chocolate for a festive touch and an extra layer of sweetness that complements the nutty centers.
Side Dishes
Pair these cookies with a hot cup of coffee, herbal tea, or a creamy glass of milk—each brings out different notes in the cookies, elevating your snack time.
Creative Ways to Present
Arrange the cookies on a decorative platter with some whole hazelnuts around them or package them in cute jars or boxes as thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Hazelnut Thumbprint Cookies in an airtight container at room temperature for up to 5 days, preserving freshness and preventing them from drying out.
Freezing
Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container. They last up to 3 months and thaw quickly at room temperature.
Reheating
Warm cookies briefly in a preheated oven at 300°F (150°C) for 5 minutes to revive softness and allow the hazelnut filling to become pleasantly melty again.
FAQs
Can I use store-bought hazelnut spread?
Absolutely! Store-bought spreads like Nutella work wonderfully and make this recipe easy and convenient without sacrificing flavor.
Are Chocolate Hazelnut Thumbprint Cookies gluten-free?
Traditional recipes use all-purpose flour, which contains gluten. For a gluten-free version, substitute with an appropriate gluten-free flour blend.
How long do these cookies stay fresh?
Stored properly at room temperature, they stay fresh for about 5 days. For longer storage, freezing is recommended.
Can I make these cookies dairy-free?
Yes! Use dairy-free butter alternatives and ensure the hazelnut spread is vegan-friendly to make a dairy-free version.
What’s the best way to toast hazelnuts?
Spread hazelnuts in a single layer on a baking sheet and roast in a 350°F (175°C) oven for 10-12 minutes, stirring once halfway through until fragrant and lightly browned.
Final Thoughts
These Chocolate Hazelnut Thumbprint Cookies are more than just a treat—they’re a little bite of joy that combines the best of buttery cookie dough with rich, nutty filling. They’re simple to make, endlessly adaptable, and sure to brighten your day or whoever you share them with. So go ahead, bake a batch and indulge in the magic of this delicious classic!
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Chocolate Hazelnut Thumbprint Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Chocolate Hazelnut Thumbprint Cookies are buttery, tender cookies with crispy edges and a soft, chewy center, filled with a luscious hazelnut chocolate spread. Perfect for gifting, tea time, or a cozy snack, they combine simple pantry ingredients to create a rich, nutty treat that’s easy to make and endlessly customizable.
Ingredients
Cookie Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling and Garnish
- Hazelnut chocolate spread (e.g. Nutella), about 2 teaspoons per cookie
- Chopped toasted hazelnuts (optional, for garnish)
Instructions
- Prepare the Dough: Cream the softened unsalted butter with both granulated and brown sugars until the mixture is light and fluffy, creating a smooth base. Add the egg yolk and vanilla extract, mixing until fully combined.
- Incorporate Dry Ingredients: Whisk together the all-purpose flour and salt separately, then gradually add them to the wet mixture. Stir just until a soft, pliable dough forms, being careful not to overmix.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to prevent spreading during baking and to maintain the thumbprint cavity.
- Shape the Cookies: Roll the chilled dough into 1-inch balls. Press your thumb gently into the center of each ball to create a small well for the filling.
- Bake the Cookies: Place the dough balls on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until just set and golden around the edges.
- Add the Hazelnut Filling: Remove the cookies from the oven and, while still warm, fill each thumbprint indentation with about a teaspoon of hazelnut chocolate spread. Return the cookies to the oven for an additional 2 minutes to slightly melt and lock in the flavor.
- Cool and Garnish: Allow the cookies to cool completely on a wire rack. Optionally, sprinkle chopped toasted hazelnuts over the filling before it sets for added texture and flavor.
Notes
- Use room temperature butter to achieve a lighter, fluffier cookie texture.
- Do not overfill the thumbprint cavities to prevent sogginess or spilling during baking.
- Chilling the dough thoroughly helps control spreading in the oven.
- Toast hazelnuts by roasting at 350°F (175°C) for 10-12 minutes, stirring halfway through, to enhance their flavor.
- Maintain consistent cookie sizes for uniform baking and perfect texture.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg