Luxuriously soft, perfectly nutty, and topped with a silken chocolate center, these Chocolate Hazelnut Thumbprint Cookies are the ultimate treat for anyone who loves the irresistible pairing of chocolate and hazelnuts. Each bite delivers a satisfying crunch from toasted hazelnuts, melt-in-your-mouth cookie dough, and a decadent dollop of chocolate-hazelnut spread. Whether you’re baking for a holiday cookie swap or just craving something sweet and homemade, this recipe will fill your kitchen—and your heart—with happiness.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t let the short ingredient list fool you! Each simple staple plays a starring role here, delivering flavor, texture, and that classic golden-brown cookie allure. Every component of these Chocolate Hazelnut Thumbprint Cookies works together to create the perfect balance. Let’s break down what you’ll need and why each ingredient matters:
- Unsalted Butter: The foundation for melt-in-your-mouth tenderness and rich flavor, unsalted lets you control the salt level precisely.
- Granulated Sugar: Adds sweetness and helps achieve those beautifully crisp edges on the cookies.
- Light Brown Sugar, packed: Brings a subtle hint of caramel flavor and keeps the cookies moist and chewy.
- Large Egg Yolk: Yields a buttery, tender crumb without over-drying the dough.
- Vanilla Extract: Gives warmth and depth to both the dough and the chocolate notes, making everything taste more “cookie-like.”
- All-Purpose Flour: The hero that holds the dough together while creating a soft, delicate bite.
- Salt: Balances the sweetness and enhances every flavor in the mix; don’t skip it!
- Finely Chopped Hazelnuts: Adds delightful crunch and a toasty, nutty aroma—take a few moments to toast them for extra dimension!
- Chocolate-Hazelnut Spread (such as Nutella): The glossy, creamy centerpiece that gives these cookies their signature look and taste.
How to Make Chocolate Hazelnut Thumbprint Cookies
Step 1: Prep the Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your cookies are ready to bake. Line a baking sheet with parchment paper—not only does this prevent sticking, but it also makes cleanup a breeze later on.
Step 2: Cream Butter and Sugars
Grab a large mixing bowl and cream together the softened butter, granulated sugar, and brown sugar. You’re aiming for a light and fluffy texture here, which means beating the mixture for at least 2-3 minutes. This buttery-sweet combo is the base that’ll give your Chocolate Hazelnut Thumbprint Cookies that irresistibly soft middle.
Step 3: Add Egg Yolk and Vanilla
Drop in the egg yolk and vanilla extract, then mix until everything is well combined. This step infuses the dough with richness and a warm, cozy aroma—impossible to resist!
Step 4: Incorporate Flour and Salt
Gradually add the flour and salt, mixing just until you have a soft dough. Be careful not to overwork the dough—stop as soon as the flour is incorporated so your cookies stay perfectly tender.
Step 5: Shape and Coat the Cookie Dough
Scoop out tablespoon-sized portions of dough and roll them between your hands into smooth balls. Next, roll each dough ball in the finely chopped hazelnuts, gently pressing so the nuts stick nicely. Not only does this step add a lovely texture and flavor, but it also makes each cookie look like a tiny masterpiece.
Step 6: Make the Thumbprints
Place your nut-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb—or the back of a small spoon if you prefer—to gently press an indentation into the center of each ball. This is where that dreamy chocolate-hazelnut filling will go!
Step 7: Bake
Pop the cookies in the oven and bake for 12 to 14 minutes, or until the edges are just turning golden. Resist the urge to overbake; these cookies are best when they’re still slightly soft in the middle. Once they’re out, reinforce the thumbprints if the centers have puffed up a bit—just use the back of your spoon again, gently, while they’re still warm.
Step 8: Cool and Fill with Chocolate-Hazelnut Spread
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Finally, spoon about 1/2 teaspoon of chocolate-hazelnut spread into each indentation. The spread will sit perfectly glossy and tempting in the center of every cookie!
How to Serve Chocolate Hazelnut Thumbprint Cookies
Garnishes
For an extra flair, sprinkle your Chocolate Hazelnut Thumbprint Cookies with a touch of flaky sea salt or a dusting of powdered sugar right before serving. Not only does this perk up the presentation, but a hint of salt elevates those creamy chocolate notes beautifully.
Side Dishes
Pair these cookies with a steaming mug of coffee, hot cocoa, or even a homemade hazelnut latte. For an elegant dessert platter, serve alongside fresh berries, vanilla ice cream, or dark chocolate shavings—the possibilities are as rich as the cookies themselves.
Creative Ways to Present
Stack the cookies artfully in a glass jar for an edible gift, or arrange them in concentric circles on a vibrant platter for holiday parties. You could even serve each Chocolate Hazelnut Thumbprint Cookie nestled into a colorful mini-cupcake liner for a bakery-worthy look.
Make Ahead and Storage
Storing Leftovers
Store leftover Chocolate Hazelnut Thumbprint Cookies in an airtight container at room temperature for up to five days. If your kitchen is especially warm, keep them in the fridge to maintain that just-baked freshness. They rarely last that long, but now you have peace of mind if you need to hide a few for yourself!
Freezing
These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet to freeze until solid, then transfer to a zipper bag or airtight container. You can freeze them for up to two months. For the freshest taste, freeze before filling with chocolate-hazelnut spread, then add the filling after thawing.
Reheating
To enjoy cookies that taste almost like they just came out of the oven, briefly warm them in a 300°F (150°C) oven for 2-3 minutes or let them sit at room temperature if frozen. If you’ve frozen unfilled cookies, let them thaw and then add the chocolate-hazelnut spread just before serving.
FAQs
Can I make these cookies ahead of time for holidays or parties?
Absolutely! Chocolate Hazelnut Thumbprint Cookies keep well for days and freeze wonderfully. You can prepare the dough or bake the cookies in advance, then fill them with chocolate-hazelnut spread just before serving so they look and taste their freshest.
What’s the best way to toast the hazelnuts?
Toast chopped hazelnuts in a dry skillet over medium heat, shaking the pan frequently until golden and fragrant (about 3-4 minutes). Let them cool before rolling the dough for a more pronounced, delicious nutty flavor in your cookies.
Can I use a different nut if I don’t have hazelnuts?
Yes, you can swap in finely chopped almonds, pecans, or even walnuts. Hazelnuts give that classic Nutella pairing, but this recipe is flexible enough to accommodate your pantry or preferences.
Is there a substitute for chocolate-hazelnut spread?
If Nutella isn’t on hand, try any similar chocolate-hazelnut spread, or get creative with peanut butter, almond butter, or even a dollop of jam for a fruity twist. The cookies are a blank—and delicious—canvas for your favorite fillings.
How do I keep the thumbprints from losing their shape while baking?
Reinforce the indentations right after baking, while the cookies are still warm and soft. Using the back of a spoon instead of your thumb can also help make more even, defined centers ready for that luscious chocolate-hazelnut filling.
Final Thoughts
If you’re searching for a bake that’s both comforting and show-stopping, look no further than Chocolate Hazelnut Thumbprint Cookies. With their irresistible layers of texture and flavor, they’re sure to be a new household favorite—one you’ll want to share with friends, family, or maybe just enjoy with a quiet cup of coffee. Happy baking!
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Chocolate Hazelnut Thumbprint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Hazelnut Thumbprint Cookies are a delightful treat that combines the rich flavors of chocolate and hazelnut in a buttery cookie base. Perfect for holiday gatherings or any time you’re craving a sweet indulgence.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped hazelnuts
- 1/2 cup chocolate-hazelnut spread (such as Nutella)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Add the egg yolk and vanilla extract, and mix until well combined.
- Mix in dry ingredients: Gradually mix in the flour and salt until a soft dough forms.
- Shape the dough: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the chopped hazelnuts, pressing gently so the nuts adhere.
- Make indentations: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
- Bake: Bake for 12 to 14 minutes, or until the edges are lightly golden. Reinforce indentations if needed immediately after removing from the oven.
- Cool and fill: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, spoon about 1/2 teaspoon of chocolate-hazelnut spread into the center of each cookie.
Notes
- You can toast the hazelnuts before chopping to enhance their flavor.
- For a holiday twist, sprinkle with a pinch of sea salt or powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
