Name: Chocolate Hazelnut Thumbprint Cookies
Prep time: 15 min
Cook time: PT-486167H57M50S
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (120g) all-purpose flour; 1/2 cup (50g) ground hazelnuts (toasted); 1/4 teaspoon salt; 1/2 cup (115g) unsalted butter, room temperature; 3/4 cup (90g) powdered sugar; 1 large egg yolk; 1 teaspoon vanilla extract; Chocolate hazelnut spread (e.g., Nutella), for filling; Chopped toasted hazelnuts; Chocolate chips; Powdered sugar for dusting

Bite into Chocolate Hazelnut Thumbprint Cookies, a delightful twist on classic treats packed with nutty, chocolaty flavor that instantly melts in your mouth. These irresistible cookies combine the richness of hazelnuts with the smooth goodness of chocolate, creating a perfect balance of texture and taste in every bite. Whether you’re baking for a cozy afternoon snack or a festive gathering, these thumbprint cookies will quickly become your go-to dessert to share with friends and family.

Why You’ll Love This Recipe

Nutty and Chocolaty Harmony: The blend of toasted hazelnuts and luscious chocolate creates a unique, crave-worthy flavor profile that stands out.
Soft Yet Crunchy Texture: A slightly crisp cookie exterior with a soft, gooey chocolate center that satisfies every texture lover.
Simple Ingredients: Made with pantry staples, these cookies are easy to whip up without a complicated shopping list.
Perfect for Any Occasion: Elegant enough for holiday gatherings yet quick enough for an everyday treat.
Kid-Friendly and Fun to Make: Thumbprint cookies are a joy to bake with kids, letting them get creative with filling and shapes.

Ingredients You’ll Need

This recipe relies on simple but thoughtfully chosen ingredients that each enhance the taste, texture, and color of your Chocolate Hazelnut Thumbprint Cookies. From the buttery base to the rich filling, every element plays a crucial role.

All-purpose flour: Provides structure for the cookies and a soft crumb.
Unsalted butter: Adds a rich, creamy texture and helps the cookies spread perfectly.
Powdered sugar: Offers a smooth sweetness and keeps the dough tender.
Ground hazelnuts: Infuses a deep, toasty flavor and adds subtle crunch.
Vanilla extract: Enhances the overall aroma and flavor complexity.
Chocolate hazelnut spread: The luscious, gooey heart of the thumbprint cookies that brings everything together.
Egg yolk: Helps bind the dough and enriches the cookie’s texture.
Salt: Balances sweetness and intensifies flavors.
Optional: Chopped hazelnuts or chocolate chips: For extra texture and visual appeal if desired.

Variations for Chocolate Hazelnut Thumbprint Cookies

Feel free to personalize your Chocolate Hazelnut Thumbprint Cookies to suit your style or dietary needs. The recipe’s versatility makes it simple to swap ingredients or add exciting new flavors with ease.

Nut-free twist: Use sunflower seed butter or cookie butter instead of hazelnut spread for those with nut allergies.
Vegan version: Replace butter with coconut oil and use a flax egg to make these cookies vegan-friendly.
Fruit-filled: Substitute some or all of the hazelnut spread with jam or preserves like raspberry or cherry for a fruity surprise.
Spiced variation: Add a pinch of cinnamon or cardamom to the dough for warm, aromatic notes.
Double chocolate: Mix cocoa powder into the dough for rich, chocolatey cookies with a hazelnut center.

Chocolate Hazelnut Thumbprint Cookies Treats

How to Make Chocolate Hazelnut Thumbprint Cookies

Step 1: Prepare the Dough

Start by creaming the unsalted butter and powdered sugar together until fluffy using a mixer or whisk. Add the egg yolk and vanilla extract, beating until well combined. In a separate bowl, mix the all-purpose flour, ground hazelnuts, and salt. Gradually incorporate the dry ingredients into the wet mixture until the dough forms a soft, cohesive ball.

Step 2: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step firms up the dough, making it easier to shape and helping the cookies maintain their form during baking.

Step 3: Shape and Bake

Preheat your oven to 350°F (175°C). Roll chilled dough into 1-inch balls and place them on a lined baking sheet. Gently press your thumb into the center of each ball to create an indentation. Bake the cookies for 10-12 minutes until the edges are lightly golden but the centers remain soft.

Step 4: Add the Filling

Once out of the oven, allow the cookies to cool slightly. Fill each thumbprint with a dollop of chocolate hazelnut spread while still warm to allow the centers to soften perfectly. Let cookies cool completely on a wire rack before serving to set the filling.

Pro Tips for Making Chocolate Hazelnut Thumbprint Cookies

Chill dough well: Helps prevent cookies from spreading too much during baking for perfect shapes.
Use room temperature butter: Ensures creaminess when mixing and helps the dough come together smoothly.
Press thumbprints carefully: Make wells not too deep so cookies bake evenly without cracking.
Try toasting hazelnuts: For extra flavor, toast nuts lightly before grinding to maximize their aroma.
Fill while warm: Adding the hazelnut spread into warm cookies helps create that soft, luscious center.
Use parchment paper: For easy cleanup and to prevent sticking.

How to Serve Chocolate Hazelnut Thumbprint Cookies

Garnishes

Add a sprinkle of powdered sugar or chopped toasted hazelnuts on top for an inviting presentation that also adds a touch of crunch and sweetness.

Side Dishes

Pair these cookies with a warm cup of espresso, rich hot chocolate, or a creamy latte to enhance and complement their nutty, chocolaty flavor.

Creative Ways to Present

Arrange cookies on a decorative platter lined with parchment paper or place them in small gift boxes tied with a ribbon for beautiful, shareable gifts perfect for holidays or parties.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to one week to maintain their freshness and texture.

Freezing

You can freeze baked cookies by placing them in a single layer on a baking sheet first, then transferring them to a sealed freezer bag or container for up to three months. Thaw at room temperature before serving.

Reheating

Warm cookies gently in the oven at 300°F (150°C) for 5-7 minutes to refresh their soft texture and make the chocolate filling gooey again.

FAQs

Can I use other nuts instead of hazelnuts?

Absolutely! Almonds or pecans work well and provide a tasty variation that still complements the chocolate beautifully.

Is it necessary to chill the dough?

Chilling the dough is important to prevent spreading during baking and to make the dough easier to handle, but if short on time, 15 minutes in the fridge will still work.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, and your Chocolate Hazelnut Thumbprint Cookies will be safe for gluten-sensitive eaters.

How do I prevent the cookies from cracking?

Make sure your thumbprints are not pressed too deeply and avoid overmixing the dough, which can cause cracking during baking.

What’s the best way to grind hazelnuts for the dough?

Pulse toasted hazelnuts in a food processor carefully so they become finely ground without turning into nut butter for the best texture.

Final Thoughts

Chocolate Hazelnut Thumbprint Cookies are a delightful treat that blends the comforting nostalgia of classic thumbprint cookies with the rich, irresistible flavor of hazelnuts and chocolate. Whether you’re baking for family, friends, or yourself, these cookies bring warmth and joy with every bite. Give this recipe a try and watch how quickly they disappear—these cookies are meant to be shared, savored, and loved!

Chocolate Hazelnut Thumbprint Cookies

Author: Brooklyn
Total Time: 45 minutes
Yield: About 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Chocolate Hazelnut Thumbprint Cookies are a delicious twist on classic thumbprint cookies, featuring a perfect balance of toasted hazelnuts and rich chocolate. These cookies have a slightly crisp exterior with a soft, gooey chocolate center that melts in your mouth. Made with simple pantry ingredients, they’re ideal for festive occasions or everyday indulgence, and fun to bake with family and friends.

Instructions

Prepare the Dough: Cream the unsalted butter and powdered sugar together until light and fluffy using a mixer or whisk. Beat in the egg yolk and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, ground toasted hazelnuts, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft, cohesive dough forms.
Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This step firms up the dough, making it easier to handle and helping the cookies maintain their shape while baking.
Shape and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and arrange them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to gently press an indentation into the center of each ball, making sure not to press too deeply. Bake for 10-12 minutes, until the edges are lightly golden but the centers remain soft.
Add the Filling: Remove the cookies from the oven and let them cool slightly for a few minutes while still warm. Fill each thumbprint indentation with a dollop of chocolate hazelnut spread. Allow the cookies to cool completely on a wire rack so the filling can set properly.