If you’re looking for a treat that perfectly blends cozy nostalgia with a touch of indulgence, look no further than these Chocolate Hazelnut Thumbprint Cookies. Buttery, tender, and crowned with a silky pool of chocolate-hazelnut spread, these cookies manage to be both gorgeous and impossible to resist. Hazelnuts lend their golden, toasty flavor and a pleasant crunch, while the thumbprint center is a delightful invitation to savor every bite. Whether you’re baking for a holiday, sharing with friends, or simply craving a special treat, this recipe delivers magic right from your oven!
Ingredients You’ll Need
One of the joys of making Chocolate Hazelnut Thumbprint Cookies is how every ingredient is thoughtfully chosen to turn out irresistibly delicious results. Each pantry staple and special addition plays a key role in crafting the perfect texture, flavor, and look of these cookies.
- Unsalted Butter (1 cup, softened): The foundation for rich flavor and melt-in-your-mouth tenderness. Let it soften at room temp for the dreamiest creaming.
- Granulated Sugar (1/2 cup): Adds sweetness and helps with that irresistible bit of crisp on the edges.
- Light Brown Sugar (1/2 cup, packed): Brings extra moisture and a whisper of caramel to the dough.
- Large Egg (1): Acts as a binder, giving structure and a velvety crumb.
- Vanilla Extract (1 teaspoon): Infuses warm, aromatic notes — use real vanilla if you can!
- All-Purpose Flour (2 cups): Provides the backbone of the cookie; spoon and level for best results.
- Baking Powder (1/2 teaspoon): Adds just enough lift for a light, soft cookie.
- Salt (1/4 teaspoon): Enhances and balances out the sweetness.
- Finely Chopped Toasted Hazelnuts (3/4 cup): Toasting intensifies nutty flavor and ensures a crisp bite in every cookie.
- Chocolate-Hazelnut Spread (1/2 cup, such as Nutella): That irresistible, gooey centerpiece — don’t be shy about taste-testing it as you fill!
How to Make Chocolate Hazelnut Thumbprint Cookies
Step 1: Prep Your Oven and Baking Sheets
Before you start mixing, set yourself up for success by preheating the oven to 350°F (175°C). Line two baking sheets with parchment paper — this keeps the cookies from sticking and makes clean-up a breeze.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with both granulated and brown sugars until the mixture is pale and fluffy. This step is key to achieving a cookie with tender structure and smooth, even sweetness.
Step 3: Add the Egg and Vanilla
Mix in the egg and vanilla extract, blending until everything is nicely incorporated. The dough should start to look silky and cohesive at this point, taking on that wonderful, homey aroma.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add these dry ingredients to the wet mixture, stirring just until no streaks of flour remain; overmixing could make the cookies tough.
Step 5: Fold in the Hazelnuts
Gently stir in the finely chopped toasted hazelnuts. They’ll add nutty depth and a lovely bit of crunch, making each bite more interesting.
Step 6: Shape and Make the Thumbprints
Scoop one-tablespoon portions of dough and roll them into smooth balls. Arrange them on your prepared baking sheets, leaving about two inches between each. Press your thumb gently into the center of each ball to form that signature well — don’t worry if they crack a little around the edges, that’s what gives them their rustic charm!
Step 7: Bake the Cookies
Slide the trays into the oven and bake for 10 to 12 minutes, until the cookies are just turning golden at the edges. Keep a close eye so they don’t overbake; you want them soft with delicately crisp outsides.
Step 8: Reinforce the Centers and Cool
As soon as the cookies come out of the oven, use the back of a spoon or your thumb to gently press the centers down again, since they might puff up. Let the cookies cool completely on the pans or a wire rack — this helps them set and be ready for their chocolatey crowns.
Step 9: Fill with Chocolate-Hazelnut Spread
Once cooled, spoon about half a teaspoon of chocolate-hazelnut spread into each indentation. Let the Chocolate Hazelnut Thumbprint Cookies sit for a while to allow the filling to firm up a bit — or dig in right away if you just can’t wait!
How to Serve Chocolate Hazelnut Thumbprint Cookies
Garnishes
A dusting of powdered sugar over the cookies creates a festive snowfall effect, while a sprinkle of extra chopped toasted hazelnuts on top of the chocolate swirl adds extra crunch and flair. For even more charm, drizzle a thin thread of melted chocolate over the filled cookies.
Side Dishes
These cookies are absolutely delightful with a cup of coffee, cappuccino, or rich hot chocolate on the side. For special occasions, pair Chocolate Hazelnut Thumbprint Cookies with a bright fruit salad or bowl of fresh berries to bring out their nutty chocolate notes.
Creative Ways to Present
Display your thumbprints stacked high on a lovely platter, nestle them into little mini baking cups for a polished look, or wrap them up in cellophane with a pretty ribbon for homemade gifting. For parties, arrange them on a tiered stand alongside other bite-sized treats for a show-stopping dessert spread.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Hazelnut Thumbprint Cookies in an airtight container at room temperature; they’ll stay fresh and flavorful for up to five days. If stacking, consider placing parchment or wax paper between layers to keep them looking their best.
Freezing
You can freeze the baked cookies before filling for up to two months. Once cooled completely, place them in a freezer-safe bag or container. Thaw at room temperature and then add the chocolate-hazelnut spread just before serving for the tastiest results.
Reheating
While these cookies don’t require reheating, you can warm them ever so slightly in a low oven (about 300°F) for a few minutes to refresh their texture. Be sure to add the spread after reheating to keep the chocolate filling glossy and smooth.
FAQs
Can I substitute another nut for the hazelnuts?
Absolutely! If hazelnuts aren’t available, almonds or pecans work beautifully and offer their own delightful flavor. Toast any nut you choose to boost its aroma and crunch, keeping the spirit of Chocolate Hazelnut Thumbprint Cookies alive.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 48 hours in advance. Form the dough balls, arrange on a baking sheet, cover tightly, and refrigerate. Let them come back to room temperature before baking for even results.
Is there a way to make these cookies gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend for the regular flour. Make sure the blend contains xanthan gum or a similar binder for best texture. The rest of the Chocolate Hazelnut Thumbprint Cookies recipe stays exactly the same.
How do I toast hazelnuts if they’re raw?
To toast hazelnuts, spread them in a single layer on a baking sheet and bake at 350°F for about 10 minutes, stirring once or twice. The skins will crack and the nuts will smell wonderfully fragrant. Let them cool before rubbing off most of the skins with a clean kitchen towel.
Can I double the recipe for a crowd?
Definitely! Chocolate Hazelnut Thumbprint Cookies are a hit at parties and holiday gatherings. Simply double all ingredients and bake in batches. It’s a great way to share extra love with friends, family, or lucky coworkers!
Final Thoughts
Baking a batch of Chocolate Hazelnut Thumbprint Cookies is like sending a little bit of joy from your kitchen to everyone who tastes them. Whether you’re a longtime fan of hazelnut and chocolate, or just looking to try something new, these cookies promise a real treat. Give them a whirl and watch faces light up with every delicious bite!
Print
Chocolate Hazelnut Thumbprint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delectable Chocolate Hazelnut Thumbprint Cookies that are perfect for any occasion. With a buttery cookie base filled with chocolate-hazelnut spread, these cookies are a delightful treat for all ages.
Ingredients
Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup finely chopped toasted hazelnuts
Filling:
- 1/2 cup chocolate-hazelnut spread (such as Nutella)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in hazelnuts: Stir in the chopped hazelnuts.
- Shape dough: Scoop 1-tablespoon portions of dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart.
- Make a thumbprint: Press a thumbprint into the center of each cookie.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and gently press the centers again if they’ve puffed up.
- Fill with spread: Allow cookies to cool completely. Once cooled, fill each indentation with about 1/2 teaspoon of chocolate-hazelnut spread.
- Set and serve: Let the cookies set before serving.
Notes
- You can toast hazelnuts in a dry skillet over medium heat for 5–7 minutes or in a 350°F oven for 10 minutes. Let them cool completely before chopping.
- These cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
