Description
Chocolate Hazelnut Thumbprint Cookies are buttery, nutty, and filled with rich chocolate-hazelnut spread for the perfect bite-sized treat. These soft, melt-in-your-mouth cookies are rolled in chopped hazelnuts for a crunchy edge and finished with a dollop of creamy Nutella or any favorite chocolate-hazelnut spread. A beautiful and delicious addition to any cookie platter, especially during the holidays!
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ¼ teaspoon salt
Coating and Filling
- 1 egg white (lightly beaten)
- ¾ cup finely chopped hazelnuts
- ½ cup chocolate-hazelnut spread (such as Nutella)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a mixer or spoon until the mixture is light and fluffy, which adds air and creates a tender cookie texture.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until smooth and fully incorporated, enriching the dough with flavor and moisture.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring gently until the dough comes together without overmixing to maintain tenderness.
- Form Dough Balls: Roll the dough into approximately 1-inch diameter balls to create uniform cookie sizes for even baking.
- Coat with Egg White and Hazelnuts: Dip each dough ball in the lightly beaten egg white, then roll it in the finely chopped hazelnuts, ensuring an even coating for a crunchy texture on the edges.
- Arrange on Baking Sheet: Place the coated balls on the prepared baking sheet spaced about 2 inches apart to allow room for spreading during baking.
- Create Thumbprint Indentations: Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie, which will hold the filling after baking.
- Bake: Bake in the preheated oven for 12–14 minutes, or until the cookie edges turn light golden brown, indicating doneness without overbaking.
- Reinforce Indentations and Cool: Remove from the oven and immediately press down the thumbprints again if they have puffed up. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Fill with Chocolate-Hazelnut Spread: Once cooled, spoon about ½ teaspoon of chocolate-hazelnut spread into each thumbprint indentation for a rich, creamy center.
Notes
- For less spreading, chill the dough balls in the refrigerator for 15–20 minutes before baking to help cookies hold their shape better.
- Use a piping bag or small spoon to fill the thumbprints neatly and avoid mess.
- Store the finished cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European-Inspired
