Rich, fudgy chocolate cookies rolled in chopped toasted hazelnuts and filled with a luscious chocolate ganache — these chocolate hazelnut thumbprint cookies are the ultimate indulgence. Each bite offers a perfect balance of creamy, crunchy, and chocolaty textures, making them an irresistible treat for holidays, gifts, or cozy nights in.
Why You’ll Love This Recipe
- Decadent flavor: Deep chocolate and nutty hazelnuts make a luxurious pairing.
- Elegant presentation: These cookies look bakery-worthy with minimal effort.
- Perfect texture: Crisp edges, soft centers, and creamy ganache fill every bite.
- Customizable: Easily switch up the filling or use different nuts.
- Ideal for gifting: Beautiful and transportable, they’re perfect for holiday cookie boxes or party trays.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter, softened
- granulated sugar
- egg yolk
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- salt
- egg white, lightly beaten
- finely chopped toasted hazelnuts
For the filling:
- semisweet chocolate chips
- heavy cream
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream together the butter and sugar until light and fluffy.
- Add the egg yolk and vanilla extract; mix until combined.
- Sift in flour, cocoa powder, and salt. Stir until a soft dough forms.
- Roll the dough into 1-inch balls. Dip each into the beaten egg white, then coat in chopped hazelnuts.
- Place the cookies on the prepared baking sheet and press a thumbprint or the back of a spoon into the center of each.
- Bake for 10–12 minutes, or until the cookies are just set.
- While baking, prepare the filling: heat chocolate chips and heavy cream in a small saucepan over low heat, stirring until smooth.
- Remove cookies from the oven and, if needed, gently press the centers again.
- Fill each indentation with a spoonful of chocolate ganache.
- Let cool completely before serving or storing.
Servings and timing
Yield: About 20 cookies
Prep time: 20 minutes
Bake time: 10–12 minutes
Total time: 35 minutes
Variations
- Nut-free: Use toasted coconut or crushed pretzels instead of hazelnuts.
- Different fillings: Try caramel, Nutella, raspberry jam, or peanut butter ganache.
- White chocolate: Swap semisweet chips for white chocolate for a contrasting flavor.
- Espresso twist: Add ½ teaspoon instant espresso powder to the dough for mocha flavor.
- Spiced version: Add a pinch of cinnamon or cayenne for a subtle kick.
storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. To keep them longer, refrigerate for up to 10 days or freeze for up to 2 months.
To enjoy from frozen, allow cookies to thaw at room temperature for 30–60 minutes. Reheating is not recommended as it may alter the ganache texture.
FAQs
Can I use different types of nuts?
Yes, almonds, pecans, or walnuts can replace hazelnuts. Toast and chop them finely for best results.
How do I toast hazelnuts?
Spread whole hazelnuts on a baking sheet and toast in a 350°F (175°C) oven for 10–12 minutes. Let cool, then rub off the skins and chop.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days. Let it sit at room temperature for 10–15 minutes before shaping.
What if I don’t have a piping bag for the ganache?
A small spoon works well, or you can use a resealable plastic bag with the corner snipped off.
Can I freeze the cookie dough?
Yes, shape the dough balls and freeze them unbaked. Thaw slightly before rolling in nuts and baking.
Do I need to use egg white for rolling?
The egg white helps the nuts adhere. You can also use a bit of milk as an alternative.
How can I prevent the cookies from spreading too much?
Chill the shaped cookies for 10–15 minutes before baking if your kitchen is warm.
Can I use milk chocolate for the filling?
Yes, though it will result in a sweeter flavor. Dark chocolate also works for a richer ganache.
Why do I need to re-indent after baking?
Cookies puff slightly during baking, so pressing them again while warm ensures there’s enough space for the filling.
Are these cookies gluten-free?
Not as written, but you can try using a 1:1 gluten-free baking flour blend as a substitute.
Conclusion
Chocolate Hazelnut Thumbprint Cookies offer the perfect harmony of texture and taste: rich, fudgy chocolate, nutty crunch, and a silky ganache center. Whether you’re baking for the holidays, gifting to friends, or treating yourself, these cookies deliver gourmet quality with simple ingredients. Elegant, delicious, and always crowd-pleasing — they’re sure to become a favorite in your dessert rotation.
Print
Chocolate Hazelnut Thumbprint Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich and fudgy chocolate thumbprint cookies rolled in toasted hazelnuts and filled with silky ganache. These decadent treats are perfect for holidays, gifting, or indulging your chocolate cravings.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 large egg white, lightly beaten
- 3/4 cup finely chopped toasted hazelnuts
- 1/2 cup semisweet chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream together the butter and sugar until light and fluffy.
- Add egg yolk and vanilla extract, mixing until combined.
- Sift in the flour, cocoa powder, and salt. Stir until a dough forms.
- Roll dough into 1-inch balls.
- Dip each dough ball into the egg white, then roll in chopped hazelnuts to coat.
- Place cookies on the prepared baking sheet and make an indentation in the center of each using your thumb or the back of a spoon.
- Bake for 10–12 minutes, until the cookies are set.
- While cookies bake, melt chocolate chips and heavy cream in a small saucepan over low heat, stirring until smooth to make ganache.
- Remove cookies from the oven and gently press the centers again if needed. Fill each indentation with a spoonful of chocolate ganache.
- Allow cookies to cool completely before serving or storing.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute dark chocolate chips for a richer ganache.
- Chill the dough for 15 minutes if it feels too soft to roll.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
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