If you’ve been on the lookout for a cookie that blends rich chocolate, nutty goodness, and a soft, buttery crumb, I have just the thing for you: the Chocolate Hazelnut Thumbprint Cookies Recipe. These delightful treats take classic thumbprint cookies to the next level by rolling them in crunchy chopped hazelnuts and filling the little indentations with luscious chocolate hazelnut spread. Every bite is a gorgeous interplay of textures and flavors, making them perfect for everything from afternoon tea to festive celebrations. Trust me, once you try making these at home, they’ll become an absolute favorite you’ll want to share again and again.
Ingredients You’ll Need
Gathering the right ingredients is effortless with this recipe, and each one plays a key role in crafting the cookie’s rich texture, subtle sweetness, and that irresistible nutty crunch. Below, the essential components come together in perfect harmony to make your baking experience both simple and rewarding.
- Unsalted butter (1 cup or 2 sticks): Softened butter provides the tender, melt-in-your-mouth base that makes these cookies so beautifully rich.
- Granulated sugar (2/3 cup): The sugar balances the cocoa’s deep bitterness with just the right touch of sweetness.
- Vanilla extract (2 teaspoons): A splash of vanilla brightens all the flavors and adds warm aromatic notes.
- All-purpose flour (2 cups): This forms the sturdy foundation for the dough, giving these cookies a perfect crumb.
- Cocoa powder (1/2 cup): Unsweetened cocoa powder lends that rich chocolatey depth that makes these cookies unforgettable.
- Salt (1/2 teaspoon): Just a pinch lifts the flavors and makes every bite balanced and satisfying.
- Hazelnuts, finely chopped (1/2 cup): Coating the dough balls in these adds a crisp texture and nutty flavor that’s pure magic.
- Chocolate hazelnut spread (1/2 cup): The star filling, like Nutella, melts into the thumbprints, providing a gooey, decadent surprise.
- Extra whole hazelnuts (optional): Perfect for garnish if you want a pretty finishing touch and an extra crunch.
How to Make Chocolate Hazelnut Thumbprint Cookies Recipe
Step 1: Prepare the Dough
Start by creaming the softened unsalted butter and granulated sugar together until the mixture turns light and fluffy—this step is key for a tender cookie. Next, blend in the vanilla extract smoothly before sifting in the all-purpose flour, cocoa powder, and salt. Gently combine everything until the dough is just brought together; it will be soft but easy to handle. This dough promises a deeply chocolaty base with a lovely melt-in-your-mouth texture.
Step 2: Form and Roll the Cookies
With your hands, scoop out small portions of dough and roll them into even balls about one-inch in diameter. Then, roll each ball generously in the finely chopped hazelnuts until coated well. This nutty crust isn’t just for looks—it adds a perfect crunch that contrasts with the smooth filling and soft cookie.
Step 3: Make the Thumbprints
Place the hazelnut-coated dough balls on a baking sheet lined with parchment paper, spacing them a couple of inches apart. Now, using your thumb or the back of a spoon, gently press a small indentation into the center of each ball. These little thumbprints are crucial—they create the perfect nest for the chocolate hazelnut spread.
Step 4: Bake the Cookies
Pop the baking sheet into a preheated oven at 350°F (175°C) and bake for about 12 to 15 minutes. The cookies should be set but still soft to the touch. Remove from the oven and let them cool for a few minutes; this cooling time helps the cookies firm up without losing their tender bite.
Step 5: Add the Chocolate Hazelnut Spread
While the cookies are cooling but still slightly warm, fill each indentation with a generous dollop of your favorite chocolate hazelnut spread. The warmth will help the spread melt just a bit, creating a gooey, decadent center that makes these cookies truly unforgettable. Optionally, press a whole hazelnut on top for a decorative and tasty finish.
How to Serve Chocolate Hazelnut Thumbprint Cookies Recipe
Garnishes
For a beautiful presentation, sprinkle a pinch of powdered sugar or finely chopped hazelnuts on top of the chocolate filling. A light dusting adds a delicate snowy effect, making these cookies even more enticing when served at a casual gathering or a holiday party. The extra hazelnuts also highlight the nutty flavor and create a charming rustic vibe.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee, rich hot chocolate, or even a creamy latte—perfect for cozy afternoons. If you’re serving them as part of a dessert spread, fresh berries or a dollop of whipped cream can add refreshing contrast. The deep chocolate and hazelnut flavor complements many drinks and desserts, making them a versatile crowd-pleaser.
Creative Ways to Present
For a festive touch, arrange the cookies on a tiered cake stand or a decorative platter lined with parchment paper. You can also package them in small cellophane bags tied with a ribbon for homemade gifts. Another fun idea is to serve them alongside mini jars of chocolate hazelnut spread, inviting guests to add extra indulgence. Presentation adds to the joy of sharing this Chocolate Hazelnut Thumbprint Cookies Recipe with loved ones.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers—which is rare, but it happens—store the cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to five days, giving you plenty of time to snack guilt-free or share with friends.
Freezing
These cookies freeze beautifully both before and after baking. For convenience, freeze the formed dough balls rolled in hazelnuts on a baking sheet until solid, then transfer to a freezer-safe bag. When ready to bake, just add an extra couple of minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to three months, so you always have a sweet treat on hand.
Reheating
To bring these cookies back to a freshly-baked taste, warm them gently in a preheated oven at 300°F (150°C) for about 5 minutes. This reawakens the melty chocolate and softens the cookie again without drying it out. Avoid the microwave if possible, as that can make the cookies chewy or tough.
FAQs
Can I substitute the hazelnuts with another nut?
Absolutely! While hazelnuts are classic in this recipe and add a distinctive flavor, chopped almonds, pecans, or walnuts can be used instead. Just keep in mind that the nut flavor will change slightly, but the texture crunch remains delightful.
What if I don’t have cocoa powder on hand?
For this Chocolate Hazelnut Thumbprint Cookies Recipe, cocoa powder is essential to achieve that rich chocolate taste and color. If you don’t have it, it’s worth picking some up. However, for a different twist, you could try omitting it and increasing the flour slightly, but the cookies won’t have the same chocolate intensity.
Can I use store-bought chocolate hazelnut spread or should I make my own?
Store-bought spreads like Nutella work perfectly and are very convenient. If you love homemade challenges, making your own spread is rewarding, but it’s definitely not necessary. The key is to use a creamy, spreadable chocolate hazelnut topping for that luscious texture.
Do these cookies keep well outdoors or should they be refrigerated?
Cookies like these are best kept in a cool, dry place. Unless your home is particularly warm or humid, refrigeration isn’t required. In fact, refrigeration can firm up the chocolate spread too much, losing that gooey quality you want. Just store them in an airtight container away from direct sunlight.
Is there a way to make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. The texture might be a bit different, maybe a bit more delicate, but the flavor and overall deliciousness will still shine through in this Chocolate Hazelnut Thumbprint Cookies Recipe.
Final Thoughts
Nothing compares to the cozy feeling of biting into a soft, nut-crusted cookie filled with melty chocolate hazelnut spread, and this Chocolate Hazelnut Thumbprint Cookies Recipe delivers just that. Whether you’re a seasoned baker or just starting out, these cookies are simple to prepare, irresistibly delicious, and endlessly shareable. I hope you’ll try making them soon and discover how quickly they become a beloved favorite at your table too.
Chocolate Hazelnut Thumbprint Cookies Recipe
Delight in these Chocolate Hazelnut Thumbprint Cookies, featuring a rich cocoa-infused dough rolled in crunchy chopped hazelnuts and filled with creamy chocolate hazelnut spread. Perfectly buttery and crisp, these cookies are an irresistible treat for chocolate and nut lovers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Coating and Filling
- 1/2 cup hazelnuts, finely chopped (for rolling)
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- Extra whole hazelnuts for garnish (optional)
Instructions
- Prepare the dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Stir in the vanilla extract for flavor. Gradually sift and add the all-purpose flour, cocoa powder, and salt, mixing until well combined to form a smooth dough.
- Chill the dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to shape the cookies and enhancing the final texture.
- Form the cookie balls: Preheat your oven to 350°F (175°C). Using your hands, roll the chilled dough into 1-inch balls. Then, roll each ball in the finely chopped hazelnuts to coat the surface evenly, adding a delightful crunch and nutty flavor.
- Shape the thumbprints: Place the coated dough balls spaced about 2 inches apart on a parchment-lined baking sheet. Press your thumb or the back of a small spoon into the center of each ball to create a deep well, taking care not to press all the way through.
- Bake the cookies: Bake in the preheated oven for about 12-15 minutes until the cookies are set but still slightly soft to the touch. Remove from the oven and allow them to cool completely on a wire rack.
- Add the chocolate hazelnut filling: Once the cookies have cooled, spoon or pipe about a teaspoon of chocolate hazelnut spread into each thumbprint indentation. If desired, garnish each filled cookie with a whole hazelnut on top for an elegant touch.
- Serve and enjoy: Let the spread set slightly before serving. These cookies can be stored in an airtight container at room temperature for up to 5 days or refrigerated for longer freshness.
Notes
- Ensure the butter is softened but not melted for the best dough consistency.
- Finely chopping hazelnuts ensures the cookies have a pleasant crunchy texture without large nut chunks.
- Chilling the dough is crucial to prevent spreading during baking.
- You can substitute chocolate hazelnut spread with any favorite jam or preserve if preferred.
- For a dairy-free version, use a plant-based butter and chocolate spread.
- Store cookies in an airtight container to maintain freshness and prevent them from becoming stale.
