These Chocolate Hazelnut Thumbprint Cookies are a delightful blend of rich cocoa, buttery cookie dough, and creamy chocolate hazelnut spread. Each cookie is rolled in chopped hazelnuts for a nutty crunch, baked until perfectly set, and filled with a generous dollop of Nutella or your favorite spread. Finished with a whole hazelnut on top (if you like), these elegant treats are perfect for holiday platters, gifting, or a cozy indulgence any time of year.
Chocolate Hazelnut Thumbprint Cookies Recipe Ingredients
- 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
- 1/2 cup hazelnuts, finely chopped (for rolling)
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- Extra whole hazelnuts for garnish (optional)
Steps
- Preheat the Oven and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy. Mix in the vanilla extract. - Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. - Mix Dry Ingredients into Butter Mixture:
Gradually add the dry ingredients to the butter mixture, mixing until well combined. The dough should be firm and pliable. - Shape the Cookies:
Roll the dough into balls, each about 1 inch in diameter. Roll each ball in the finely chopped hazelnuts until coated. Place the balls on the prepared baking sheets, spaced about 2 inches apart. - Create Indentations:
Use your thumb or the back of a small spoon to press an indentation into the center of each cookie ball. - Bake the Cookies:
Bake in the preheated oven for about 12-14 minutes. The cookies should be set but not hard. - Add Chocolate Filling:
Once the cookies are removed from the oven and still warm, re-press the indentations if they’ve puffed up. Spoon about a teaspoon of chocolate hazelnut spread into the center of each cookie. Optionally, press a whole hazelnut into the spread for added crunch and decoration. - Cool and Serve:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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