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
- 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