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Chocolate Hazelnut Thumbprint Cookies

Chocolate Hazelnut Thumbprint Cookies


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  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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