Irresistible Chocolate Hazelnut Thumbprint Cookies
Introduction
These Chocolate Hazelnut Thumbprint Cookies are rich, buttery, and filled with a luscious chocolate hazelnut spread. With a tender cocoa‑infused base and a nutty crunch from hazelnuts, they’re the perfect bite‑sized treat to savor with coffee, tea, or as a festive dessert.
Ingredients
1 cup unsalted butter, softened
⅔ cup granulated sugar
2 tsp vanilla extract
2 cups all‑purpose flour
½ cup unsweetened cocoa powder
½ tsp salt
½ cup finely chopped hazelnuts
Whole hazelnuts (for garnish)
½ cup chocolate hazelnut spread (Nutella or similar)
Step‑by‑Step Instructions
Preheat Oven
Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
Make Dough
Cream butter and sugar until light and fluffy.
Beat in vanilla extract.
In a separate bowl, whisk flour, cocoa powder, and salt.
Gradually add dry mixture to wet until dough forms.
Shape Cookies
Roll dough into 1‑inch balls.
Roll each ball in chopped hazelnuts to coat.
Place on baking sheet and press thumb (or spoon handle) into center to make an indentation.
Bake
Bake 10–12 minutes, until set.
Cool slightly on sheet, then transfer to wire racks.
Fill & Garnish
Spoon or pipe chocolate hazelnut spread into each indentation.
Top with a whole hazelnut for garnish.
Tips & Tricks
Extra shine: Warm hazelnut spread slightly before filling.
Flavor boost: Add a splash of espresso powder to dough for depth.
Texture twist: Use toasted hazelnuts for a richer crunch.
Storage: Keep in airtight container up to 5 days.
Variations
White Chocolate Filling: Swap hazelnut spread for melted white chocolate.
Festive Style: Dust with powdered sugar for holiday flair.
Nutty Mix: Try almonds or pecans instead of hazelnuts.
Recipe Details
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Total Time: ~35 minutes
Yield: ~24 cookies
Final Thoughts
These Chocolate Hazelnut Thumbprint Cookies are decadent, nutty, and irresistibly rich — a perfect treat for cookie platters, gifting, or cozy evenings.