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Chocolate Hazelnut Thumbprint Cookies Recipe

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★★★★★

4.6 from 120 reviews

Delight in these rich and luscious Chocolate Hazelnut Thumbprint Cookies, featuring a tender cocoa-infused dough rolled in crunchy hazelnuts and filled with creamy chocolate hazelnut spread. Perfectly balanced textures and flavors make these cookies a crowd-pleaser for any occasion.

Ingredients

Scale

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

  1. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and smooth. Then mix in the vanilla extract for added flavor depth.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the ingredients and avoid clumps.
  4. Mix Dry Ingredients into Butter Mixture: Gradually add the dry ingredient mixture to the butter and sugar mix, stirring until a firm but pliable dough forms.
  5. Shape the Cookies: Roll the dough into balls about 1 inch in diameter. Next, roll each ball in the finely chopped hazelnuts until fully coated, which adds a crunchy texture contrast. Place the nut-coated balls spaced about 2 inches apart on the prepared baking sheets.
  6. Create Indentations: Using your thumb or the back of a small spoon, gently press a deep indentation into the center of each cookie ball to hold the chocolate filling later.
  7. Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes. The cookies should be set but still soft to the touch. Avoid overbaking to keep them tender.
  8. Add Chocolate Filling: While the cookies are still warm, if the indentations have puffed up, press them again to reform the wells. Spoon about a teaspoon of chocolate hazelnut spread into each indentation. Optionally, press a whole hazelnut into the chocolate spread for an elegant garnish and added crunch.
  9. Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and helps the filling set.

Notes

  • Ensure the butter is softened, not melted, for best creaming results and dough texture.
  • If the dough feels too sticky, chill it in the refrigerator for 10-15 minutes before shaping.
  • For extra flavor, toast the hazelnuts lightly before chopping.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies can also be frozen unfrosted and baked later; add the chocolate filling after baking and cooling.

Keywords: chocolate hazelnut cookies, thumbprint cookies, nut-filled cookies, chocolate hazelnut spread, homemade cookies, cocoa cookies, hazelnut desserts

Find it online: https://lieblingsmahlzeit.com/chocolate-hazelnut-thumbprint-cookies-recipe/