Chocolate Hazelnut Thumbprint Cookies Recipe
If there’s ever a reason to preheat your oven in anticipation, it’s these Chocolate Hazelnut Thumbprint Cookies. With their buttery crumb, nutty aroma, and irresistibly smooth chocolate-hazelnut center, these cookies are a celebration for your taste buds. Whether you’re baking for a holiday tray or just satisfying a weekday sweet tooth, they’ve got the perfect balance of nostalgia and indulgence. Let’s gather our ingredients and enjoy making every bite a little more special!
Ingredients You’ll Need
The magic of Chocolate Hazelnut Thumbprint Cookies is in their simplicity—each ingredient plays a vital part, whether adding flavor, structure, chew, or a lavish swirl of chocolate. Don’t skip a single one; together, they bring this classic treat to life!
- Unsalted butter (1 cup, softened): Gives the cookies their melt-in-your-mouth texture and rich flavor; make sure it’s nice and soft for easy creaming.
- Granulated sugar (1/2 cup): Adds just the right touch of sweetness and helps the cookies bake up with a delicate crunch.
- Light brown sugar, packed (1/4 cup): Offers a hint of molasses, bringing warmth and chewiness to the dough.
- Large egg (1): Binds everything together and contributes to the soft, tender crumb.
- Vanilla extract (1 teaspoon): Infuses the dough with gorgeous aroma and a cozy, comforting note.
- All-purpose flour (2 cups): The foundational element for structure, ensuring your cookies hold their signature thumbprint.
- Salt (1/2 teaspoon): Balances sweetness and deepens the chocolate and hazelnut flavors.
- Finely chopped hazelnuts (1/2 cup, optional): Sprinkle these in for crunch, extra nutty flavor, and beautiful flecks throughout each cookie.
- Chocolate hazelnut spread (1/2 cup, like Nutella): The superstar filling—rich, creamy, and oh-so-chocolatey!
- Powdered sugar (for dusting, optional): Adds a touch of elegance and a sweet, snow-dusted finish, perfect for gifting or parties.
How to Make Chocolate Hazelnut Thumbprint Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F. Line a baking sheet with parchment paper—it’ll keep the cookies from sticking and ensure cleanup is a breeze. While the oven heats, set out your butter to soften if you haven’t already, so your dough mixes up easily and bakes to golden perfection.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use either a hand mixer or stand mixer to beat together the softened butter, granulated sugar, and light brown sugar. Mix until it turns light and fluffy—this step helps incorporate air for a perfectly soft cookie. You’ll know it’s ready when the mixture looks creamy and slightly pale.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat them in until they’re completely combined and the dough is silky smooth. These ingredients contribute moisture and flavor, making your Chocolate Hazelnut Thumbprint Cookies extra delicious.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to your wet mixture, mixing on low speed or by hand until just combined. Don’t overwork the dough—you want every cookie to be tender, not tough!
Step 5: Add Hazelnuts
If you’ve decided to use chopped hazelnuts (and trust me, they add lovely crunch and extra hazelnut punch), gently fold them into the dough. The flecks of toasted nut will make every bite a delightful surprise.
Step 6: Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll each into a ball. Position them evenly on your lined baking sheet, leaving about 2 inches of space between for spreading. Now, gently press your thumb or the back of a small spoon into the center of each to form the classic well for that luscious chocolate filling.
Step 7: Bake
Slide the baking sheet into the oven and bake for 10 to 12 minutes, or until the cookies’ edges are just turning golden. Watch them closely toward the end; you want them to hold their soft, pale centers. When they come out, if the centers have puffed up, press them down again right away with your thumb or spoon for the perfect chocolate cradle.
Step 8: Fill and Finish
After the cookies cool completely on a wire rack, fill each indentation with about a teaspoon of chocolate hazelnut spread. Use a spoon or pipe it in for a clean, bakery-style look. If you want to add a little extra flair, dust the tops with powdered sugar for a sweet, elegant finish. Your Chocolate Hazelnut Thumbprint Cookies are now ready to enjoy!
How to Serve Chocolate Hazelnut Thumbprint Cookies
Garnishes
A light dusting of powdered sugar right before serving gives your cookies a festive, snowy look perfect for holiday gatherings. You could also sprinkle a few extra chopped hazelnuts on top of the chocolate filling for an added nutty crunch, or even drizzle a little melted dark chocolate to make them look bakery-fancy.
Side Dishes
These cookies shine next to a warm mug of coffee, hot chocolate, or a glass of cold milk. For an afternoon tea, pair them with fresh berries or a small bowl of whipped cream—there’s something extra dreamy about the combination of fruit, cream, and the rich chocolate-hazelnut center.
Creative Ways to Present
Try arranging your Chocolate Hazelnut Thumbprint Cookies on a pretty platter, stacked in a glass jar with a ribbon, or tucked into decorative boxes for gifting. If you really want to wow guests, create a cookie board with fruits, nuts, cheeses, and other sweets alongside your thumbprints—everyone will be delighted by the spread!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Hazelnut Thumbprint Cookies in an airtight container at room temperature for up to 5 days. If your kitchen’s warm or you prefer a firmer filling, you can refrigerate the cookies, which will also help maintain the shape of the chocolate center.
Freezing
For longer storage, freeze the baked (but unfilled) cookies in a tightly sealed container for up to 2 months. When you’re ready to serve, let them thaw completely and then fill with chocolate hazelnut spread for that fresh-baked taste and texture.
Reheating
The beauty of these cookies is they’re amazing at room temperature, but if you want to enjoy them warm, pop them in the microwave for about 8-10 seconds. Just be careful not to overheat, or the chocolate filling may become too runny.
FAQs
Can I make Chocolate Hazelnut Thumbprint Cookies gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Textures might vary slightly, but you should still get a delicious, crumbly cookie with all the same flavor magic.
What if I don’t have hazelnuts or want to make them nut-free?
You can skip the hazelnuts entirely for a simpler version, or swap in another nut you love, like almonds or pecans. For a nut-free option, leave them out and use a chocolate spread that isn’t nut-based for the filling.
How do I get perfectly shaped thumbprint wells?
Using the back of a teaspoon or your thumb while the dough balls are still soft is the best trick. If the wells puff up during baking, simply press them down gently as soon as they come out of the oven to reset the shape.
Can I use homemade chocolate hazelnut spread?
Definitely! If you have a homemade version, it will add an extra layer of richness and flavor. Just be sure it’s not too runny, so it stays neatly nestled in the center of each cookie.
Why did my cookies spread too much?
This can happen if your butter was too soft or if the dough was overmixed. Try chilling your dough balls for 10-15 minutes before baking to help them hold their shape beautifully.
Final Thoughts
If you’re looking for a cookie recipe that’s both special and satisfyingly simple, you can’t do better than Chocolate Hazelnut Thumbprint Cookies. They come together quickly, fill your kitchen with the smell of roasting nuts and chocolate, and never fail to impress. Give them a try and watch them disappear—these little treats are bound to become a favorite in your home, too!
Print
Chocolate Hazelnut Thumbprint Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delectable Chocolate Hazelnut Thumbprint Cookies that are perfect for any occasion. These buttery cookies filled with rich chocolate hazelnut spread are a delightful treat for all the chocolate lovers out there!
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped hazelnuts (optional)
- 1/2 cup chocolate hazelnut spread (like Nutella)
For Dusting:
- powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract.
- Mix Dry Ingredients: Gradually add the flour and salt, mixing until just combined. Fold in chopped hazelnuts if using.
- Form Dough Balls: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet.
- Create Wells: Press your thumb or the back of a spoon into the center of each ball to create a small well.
- Bake: Bake for 10–12 minutes until edges are lightly golden. Press the centers again if they’ve puffed up.
- Fill Cookies: Cool completely, then fill each indentation with chocolate hazelnut spread.
- Dust and Serve: Dust with powdered sugar before serving if desired.
Notes
- For a firmer filling, refrigerate the cookies after adding the chocolate hazelnut spread.
- You can also pipe the filling in for a cleaner look.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
