If you’re on the hunt for a cookie that perfectly balances rich chocolate, nutty crunch, and a gooey center that feels like a warm hug, then look no further because this Chocolate Hazelnut Thumbprint Cookies Recipe is exactly what you need. These cookies are delightfully soft, with a hint of cocoa in the tender dough, a buttery-sweet cookie base rolled in toasted hazelnuts, and filled with luscious chocolate hazelnut spread that melts just right when fresh out of the oven. They’re the kind of treat everyone asks for seconds of, and trust me, they’re absolutely worth every bite.
Ingredients You’ll Need
The magic of this Chocolate Hazelnut Thumbprint Cookies Recipe lies in its deceptively simple ingredients. Each one plays a crucial role in delivering the perfect combination of flavor and texture—rich butter keeps the cookies tender, cocoa powder brings that deep chocolate note, and chopped hazelnuts add a toasty crunch that’s simply irresistible.
- 1 cup unsalted butter, softened: The base that gives your cookies a tender crumb and subtle richness.
- 2/3 cup granulated sugar: Sweetens the dough just enough without overpowering the chocolate.
- 2 teaspoons vanilla extract: Adds a warm, inviting aroma that complements the chocolate beautifully.
- 2 cups all-purpose flour: Provides structure, creating the perfect cookie texture you’ll love.
- 1/2 cup cocoa powder: Infuses the dough with a deep, rich chocolate flavor that’s not too bitter.
- 1/2 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1/2 cup finely chopped hazelnuts (for rolling): Adds a crunchy coating that gives the cookies a nutty contrast to the soft centers.
- 1/2 cup chocolate hazelnut spread: The luscious filling that seals the deal on this mouthwatering treat.
How to Make Chocolate Hazelnut Thumbprint Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make clean-up a breeze. Getting this step out of the way early lets you focus on the fun part—mixing and rolling!
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale. This process is key for creating a tender, melt-in-your-mouth cookie texture. Then, stir in the vanilla extract for that fragrant, cozy note.
Step 3: Combine Dry Ingredients
Separately, whisk the all-purpose flour, cocoa powder, and salt until they’re evenly mixed. This step ensures your dough will have an even chocolatey color and consistent taste. Gradually add these dry ingredients to the butter mixture, stirring gently just until everything comes together—overmixing will toughen the dough, so be gentle.
Step 4: Shape and Coat the Dough Balls
Roll the dough into about 1-inch balls. Then, roll each ball in your finely chopped hazelnuts, pressing slightly so the nuts adhere well. This rolling not only adds crunch but also gives the cookies a gorgeous rustic look that’s sure to impress.
Step 5: Make the Thumbprints
Place the nut-coated balls on your prepared baking sheets and gently press your thumb or the back of a spoon into the center of each ball, creating a small indentation. This little well will soon become a chocolatey crater of deliciousness.
Step 6: Bake and Fill
Bake your cookies for 12 to 14 minutes until they’re set but still soft to the touch. The smell wafting through your kitchen will be pure temptation. While they’re still warm, quickly spoon or pipe chocolate hazelnut spread into each indentation—a melting, gooey surprise awaits in every bite.
How to Serve Chocolate Hazelnut Thumbprint Cookies Recipe
Garnishes
To add a finishing flourish, consider sprinkling a tiny pinch of flaky sea salt on top of the chocolate filling to heighten the flavor contrast. You can also dust the cookies lightly with cocoa powder or powdered sugar for a festive touch that looks as lovely as it tastes.
Side Dishes
These cookies pair beautifully with a warm cup of coffee or a creamy glass of milk, balancing the dark, nutty chocolate with refreshing beverages. For an indulgent twist, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream to create a dreamy dessert trio.
Creative Ways to Present
Arrange these thumbprint cookies on a rustic wooden board or a decorative plate and garnish with whole hazelnuts and fresh mint leaves to impress guests. For gift-giving, pack them in a pretty tin with parchment paper and a ribbon—these cookies make the perfect homemade present that’s both thoughtful and scrumptious.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Hazelnut Thumbprint Cookies in an airtight container at room temperature, ideally for up to 4 days. This helps preserve their soft texture while keeping the nutty crunch fresh and delicious.
Freezing
You can freeze unbaked dough balls after rolling them in hazelnuts by placing them on a baking sheet until firm, then transferring them to a freezer bag. When ready, just bake straight from frozen with an extra minute or two added to the baking time. Baked cookies also freeze well—store them in an airtight container with parchment between layers for up to 2 months.
Reheating
To revive that fresh-baked experience, warm your cookies in a low oven at 300°F (150°C) for about 5 minutes or until the chocolate filling softens again. Avoid microwaving if possible, as it can make the nuts lose their crunch.
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! Almonds, pecans, or walnuts would all add their own unique flavor and texture to the cookies, though hazelnuts pair particularly well with the chocolate hazelnut spread.
Is it necessary to soften the butter?
Yes, softened butter is key to creaming properly with sugar, which helps build the perfect cookie texture. If the butter is too cold, the mixing will be uneven; if too melted, the dough will be too loose.
Can I substitute the chocolate hazelnut spread with something else?
Of course! You can swap in your favorite jam, caramel, or even peanut butter for a fun twist—just make sure the filling isn’t too runny so it stays put during baking.
What if I don’t have cocoa powder?
You can omit cocoa powder for a plain thumbprint cookie and simply use vanilla dough, but the rich chocolate flavor is one of the highlights of this recipe, so it’s worth the extra trip to grab some if you can!
Can these cookies be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free blend suitable for baking, you can make these cookies gluten-free. Just check that your cocoa powder and chocolate hazelnut spread do not contain gluten.
Final Thoughts
This Chocolate Hazelnut Thumbprint Cookies Recipe is a total joy to make and eat—simple enough to whip up any day but special enough to share at celebrations or as a sweet surprise for loved ones. With that unbeatable combo of tender chocolate dough, crunchy hazelnuts, and rich, melty filling, you’re in for a treat that feels like a warm hug on a plate. Trust me, once you try this recipe, it will quickly become a beloved classic in your baking repertoire!
Print
Chocolate Hazelnut Thumbprint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich Chocolate Hazelnut Thumbprint Cookies with a perfect blend of cocoa and crunchy hazelnuts, filled with smooth chocolate hazelnut spread. These cookies are soft, flavorful, and perfect for any dessert tray or gift box.
Ingredients
Cookie Dough
- 1 cup 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 finely chopped hazelnuts (for rolling)
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Then mix in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add this mixture to the butter mixture until just combined to form the cookie dough.
- Shape and Coat Dough Balls: Roll the dough into 1-inch balls, then coat each ball in finely chopped hazelnuts before placing them evenly spaced on the prepared baking sheets.
- Create Thumbprints: Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball.
- Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes until they are set but still soft to the touch.
- Fill the Indentations: While the cookies are still warm, fill each indentation with chocolate hazelnut spread, allowing the filling to slightly melt into the cookie for a luscious finish.
Notes
- For best texture, make sure butter is softened but not melted before creaming with sugar.
- Chilling the dough before rolling can help prevent spreading during baking.
- You can substitute hazelnuts with chopped almonds or pecans if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To enhance flavor, toast the hazelnuts lightly before chopping.
