Chocolate Hazelnut Thumbprint Cookies Recipe
These Chocolate Hazelnut Thumbprint Cookies are the kind of treat that makes your kitchen smell incredible and has everyone hovering near the oven, waiting for a taste. Imagine a tender, buttery cookie with a delicate crisp edge, rolled in crunchy hazelnuts, and filled to the brim with luscious chocolate hazelnut spread—pure joy in every bite. Whether you’re craving a sweet afternoon nibble or looking to dazzle at your next cookie swap, this recipe is a guaranteed crowd-pleaser, combining classic simplicity with a decadent twist. Chocolate Hazelnut Thumbprint Cookies are the ultimate sweet treat for any occasion, and once you bake them, you’ll be hooked!
Ingredients You’ll Need
One of the best things about Chocolate Hazelnut Thumbprint Cookies is how a handful of simple pantry staples transform into something truly magical. Each ingredient plays an important role in building that signature melt-in-your-mouth texture and nutty, chocolatey flavor everyone loves.
- Butter: Provides richness and ensures the cookies bake up perfectly tender; make sure it’s softened for easy creaming.
- Granulated sugar: Adds just the right amount of sweetness and helps the cookies hold their shape.
- Vanilla extract: Infuses a warm, aromatic note that enhances every other flavor.
- All-purpose flour: The sturdy backbone of the dough, lending structure while keeping things soft.
- Salt: A little bit goes a long way—it balances the sweetness and brings out the flavors of butter and chocolate.
- Chopped hazelnuts (optional, for rolling): Toast and chop these for an extra boost of nutty flavor and irresistible crunch.
- Chocolate hazelnut spread: The star filling—choose your favorite brand (like Nutella) for that signature gooey, glossy center that gives the cookies their name.
How to Make Chocolate Hazelnut Thumbprint Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This little step makes life easier: your cookies won’t stick, and your cleanup will be a breeze. Having everything set up ahead of time lets you focus on perfecting the dough.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is pale, light, and fluffy. Plan on about 2–3 minutes with an electric mixer. This step is key; proper creaming traps tiny air pockets, ensuring your Chocolate Hazelnut Thumbprint Cookies are wonderfully tender instead of dense.
Step 3: Add the Vanilla Extract
Blend in the vanilla extract, pausing for a moment to inhale that dreamy aroma. Vanilla gives these cookies warmth and depth, so don’t skip it. A simple stir until everything’s combined is all it takes.
Step 4: Work in the Flour and Salt
Gradually add the flour and salt to the bowl, mixing on low speed or with a spatula until a soft, cohesive dough forms. If the dough feels a little crumbly near the end, just press it together gently with your hands. It should be soft but not sticky, with all the ingredients evenly distributed.
Step 5: Shape and (If Desired) Roll in Hazelnuts
Scoop out tablespoon-sized balls of dough and roll them between your palms to make smooth spheres. For extra crunch and nutty flavor, roll each dough ball in finely chopped hazelnuts before placing them on the prepared baking sheets, spacing them about 2 inches apart. The hazelnuts aren’t a must, but they turn up the volume on both flavor and texture.
Step 6: Make the Thumbprints
Using your thumb or the back of a small spoon, press a gentle indentation into the center of each dough ball. This is the signature move—where all that gooey chocolate hazelnut filling will soon snuggle in. Go slowly, and if any dough cracks, just press it back together.
Step 7: Bake to Golden Perfection
Slide your sheets into the oven and bake for 12–14 minutes, until the edges turn lightly golden. Keep an eye on them after 12 minutes—the goal is a delicate golden color rather than full browning. When they come out, if the indentations have puffed up, just press them down again gently while the cookies are still warm.
Step 8: Cool and Fill with Chocolate Hazelnut Spread
Let the cookies cool completely on a wire rack. Once they’re at room temperature, spoon or pipe about 1 teaspoon of luscious chocolate hazelnut spread into the center of each thumbprint. It’s worth the wait—warm cookies would melt the filling, but cool cookies hold it beautifully.
How to Serve Chocolate Hazelnut Thumbprint Cookies
Garnishes
For a touch of elegance, dust the finished cookies lightly with powdered sugar or sprinkle a pinch of extra chopped toasted hazelnuts over the chocolate centers before the spread sets. A drizzle of melted dark chocolate across the tops turns them into an absolute showstopper—party perfect!
Side Dishes
Chocolate Hazelnut Thumbprint Cookies are dreamy alongside a cup of espresso, rich hot chocolate, or even a glass of chilled milk. For a more sophisticated touch, offer them with a dessert wine or a sweet sherry at the end of a dinner party. The buttery cookies balance beautifully against a strong, slightly bitter drink.
Creative Ways to Present
Create an edible cookie tray by arranging these beauties alongside fresh berries and chocolate-dipped fruits for a striking dessert platter. If you’re gifting, stack the cookies in a cellophane bag tied with ribbon or nestle them in a decorative tin. For a festive touch, alternate the Chocolate Hazelnut Thumbprint Cookies with other holiday favorites like spritz or gingerbread.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container and store them at room temperature for up to four days. If you’re stacking them, add a layer of parchment between each row to protect the filling and prevent sticking. They’re just as delicious on day four as they are fresh—sometimes even better as the flavors mingle!
Freezing
If you want to get a jump on your holiday baking or always have a treat on hand, Chocolate Hazelnut Thumbprint Cookies freeze beautifully. Freeze unfrosted cookies in a single layer, then transfer to a zip-top bag. Thaw completely before filling the centers with chocolate hazelnut spread for best texture and flavor.
Reheating
To freshen up cookies that have lost a bit of their tenderness, pop them in a 300°F oven for 3–4 minutes. Keep in mind that the filling can soften, so you may want to do this only with unfilled cookies. Otherwise, simply allow them to come to room temperature for best flavor.
FAQs
Can I make the dough ahead of time and refrigerate it?
Absolutely! You can make the dough up to two days ahead; just wrap it tightly and chill. When ready to bake, let it warm at room temperature until it’s soft enough to roll. This is a great way to break up the prep if you’re planning for a busy week or holiday event.
Is there a substitute for chocolate hazelnut spread?
If you don’t have a chocolate hazelnut spread, you can use any soft chocolate ganache, peanut butter, or even a dollop of jam for a fruity twist. The classic flavor of Chocolate Hazelnut Thumbprint Cookies comes from the spread, but don’t hesitate to get creative if you need to use what’s on hand.
Do I need to toast the hazelnuts?
Toasting the hazelnuts is optional but highly recommended. Toasted nuts have a deeper, richer flavor and add a satisfying crunch. Just spread them on a baking sheet and toast in a 350°F oven for 7–10 minutes, then cool before chopping.
Can I make these gluten-free?
Yes, you can substitute your favorite gluten-free all-purpose flour blend for the regular flour. Be sure your blend contains xanthan gum or a similar binder for the best texture. The cookies will be a little more delicate, so handle the dough gently.
Why did my cookies spread too much?
Overly soft or warm dough can cause cookies to spread. To avoid this, chill the dough for 20-30 minutes before baking if your kitchen is warm. Also, be sure to measure your flour correctly—too little flour will lead to flatter cookies.
Final Thoughts
If you’re searching for a sweet treat that looks as impressive as it tastes, you simply can’t go wrong with Chocolate Hazelnut Thumbprint Cookies. They’re easy enough for beginners, but special enough to make any day feel like a celebration. Give them a try—your family and friends will be begging you for the recipe!
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Chocolate Hazelnut Thumbprint Cookies Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Chocolate Hazelnut Thumbprint Cookies that are buttery, nutty, and filled with a rich chocolate hazelnut spread center. Perfect for holiday gatherings or a sweet treat anytime!
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For Rolling:
- 1/2 cup finely chopped hazelnuts (optional)
- 1/2 cup chocolate hazelnut spread (such as Nutella)
For Filling:
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Mix in vanilla extract.
- Add Dry Ingredients: Gradually add flour and salt, mixing until a soft dough forms.
- Roll Dough: Optionally, roll tablespoon-sized dough balls in chopped hazelnuts and place on baking sheets.
- Create Indentations: Use thumb or back of a teaspoon to press an indentation into each cookie.
- Bake: Bake for 12–14 minutes until lightly golden. Adjust indentations if needed immediately after baking.
- Cool and Fill: Cool cookies on a wire rack, then fill each with chocolate hazelnut spread.
Notes
- You can enhance the flavor by toasting the hazelnuts before chopping.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
