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Chocolate Hazelnut Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 40 reviews
  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 20 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these rich and buttery Chocolate Hazelnut Thumbprint Cookies, featuring a cocoa-infused dough rolled in crunchy hazelnuts and filled with luscious chocolate hazelnut spread. Perfect for festive occasions or a sweet everyday treat.

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 ensure the cookies bake evenly and do not stick.
  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 and fluffy. Stir in the vanilla extract for added flavor.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the dry components.
  4. Mix Dry Ingredients into Butter Mixture: Gradually add the dry ingredients to the butter and sugar mixture, mixing until fully combined. The dough should become firm yet pliable for shaping.
  5. Shape the Cookies: Roll the dough into 1-inch diameter balls. Roll each ball in the finely chopped hazelnuts until fully coated. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.
  6. Create Indentations: Use your thumb or the back of a small spoon to press a shallow indentation into the center of each cookie ball, which will hold the filling.
  7. Bake the Cookies: Bake in the preheated oven for 12-14 minutes until the cookies are set but still soft, not hard.
  8. Add Chocolate Filling: While the cookies are still warm, re-press the indentations if they have puffed up. Spoon approximately a teaspoon of chocolate hazelnut spread into each indentation. Optionally, press a whole hazelnut into the filling for extra crunch and a decorative touch.
  9. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

  • Make sure the butter is softened to room temperature to help with creaming.
  • You can substitute hazelnuts with walnuts or almonds if desired.
  • Keep an eye on the cookies while baking to avoid over-baking; they should remain soft.
  • For a festive touch, dust with powdered sugar before serving.
  • Store cookies in an airtight container at room temperature for up to 5 days.

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