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Chocolate Hazelnut Thumbprint Cookies Recipe

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★★★★

4 from 76 reviews

These amazing Chocolate Hazelnut Thumbprint Cookies are soft, rich cocoa cookies rolled in chopped hazelnuts and filled with a luscious chocolate hazelnut spread. Perfectly bite-sized and irresistibly nutty, they offer a delightful balance of textures and flavors, ideal for sharing or satisfying your chocolate cravings.

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 and fluffy, then mix 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 ensure even distribution of ingredients.
  4. Mix Dry Ingredients into Butter Mixture: Gradually add the dry ingredients to the butter mixture, mixing until well combined and forming a firm, pliable dough suitable for shaping.
  5. Shape the Cookies: Roll the dough into balls about 1 inch in diameter. Roll each ball thoroughly in the finely chopped hazelnuts until fully coated. Place the hazelnut-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  6. Create Indentations: Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie ball to create space for the filling after baking.
  7. Bake the Cookies: Bake in the preheated oven for 12-14 minutes. The cookies should be set but still soft to the touch, with slightly firm edges.
  8. Add Chocolate Filling: Once removed from the oven and while still warm, press the indentations again if they have puffed up during baking. Spoon about a teaspoon of chocolate hazelnut spread into each indentation. Optionally, press a whole hazelnut into the spread to add texture and decoration.
  9. Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Make sure the butter is softened but not melted for proper creaming.
  • Finely chopping the hazelnuts helps the coating stick better and adds crunch.
  • If the dough feels too sticky, chill it in the refrigerator for 15 minutes before shaping.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix.
  • Optionally garnish with a whole hazelnut in the center for presentation.

Keywords: Chocolate Hazelnut Thumbprint Cookies, Cocoa Cookies, Nutty Cookies, Chocolate Hazelnut Spread, Nutella Cookies, Baked Cookies, Holiday Cookies

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