Chocolate Hazelnut Thumbprint Cookies

There’s just something magical about a cookie that manages to feel both nostalgic and elegant at the same time. These Chocolate Hazelnut Thumbprint Cookies hit that sweet spot with their melt-in-your-mouth texture, deep cocoa richness, and the irresistible center of creamy chocolate hazelnut spread. Whether you’re baking for the holidays or just need a cozy treat with your afternoon coffee, this recipe is a keeper.

Behind the Recipe

The idea for these cookies came from a weekend of baking with my aunt, who always had a knack for turning simple ingredients into unforgettable desserts. Her kitchen always smelled like roasted nuts and warm butter, and these cookies bring that same feeling. Thumbprint cookies were always a favorite, and adding the hazelnut twist felt like the perfect upgrade.

Recipe Origin or Trivia

Thumbprint cookies are believed to have originated in Sweden, traditionally known as “hallongrotta” which means “raspberry cave.” They were typically filled with jam, but over time, bakers around the world have put their own spin on them with various fillings. This version brings in a rich, chocolatey vibe with the use of hazelnut spread, giving a nod to the beloved European chocolate-hazelnut combo that’s become iconic.

Why You’ll Love Chocolate Hazelnut Thumbprint Cookies

There’s so much to adore about these cookies. Here’s why they deserve a spot in your go-to recipe book:

Versatile: Perfect for holidays, tea time, or gifting, they suit nearly any occasion.

Budget-Friendly: Made with pantry staples, they don’t break the bank.

Quick and Easy: No mixer needed, just a few bowls and a little patience.

Customizable: Swap out the filling with jam, caramel, or even peanut butter if you like.

Crowd-Pleasing: The chocolate-hazelnut combo is universally loved.

Make-Ahead Friendly: The dough holds well in the fridge for up to two days.

Great for Leftovers: Store beautifully for several days and still taste fresh.

Chef’s Pro Tips for Perfect Results

Want to make sure your cookies turn out just right? Here’s how to elevate them from good to bakery-worthy.

• Chill the dough: It prevents spreading and helps maintain the perfect thumbprint shape.
• Use a rounded teaspoon or your knuckle to make the indent — and do it gently to avoid cracking the sides.
• Toast the hazelnuts: This brings out their deep nutty flavor and adds extra crunch.
• Fill after baking: Adding the chocolate spread while the cookies are still warm gives a glossy, melty center.
• Don’t overbake: These cookies should stay soft and slightly chewy.

Kitchen Tools You’ll Need

You don’t need fancy equipment for this recipe, just a few simple kitchen basics.

Mixing bowls: One for dry, one for wet ingredients.
Hand whisk or spatula: For combining the dough.
Baking sheet: A standard flat sheet lined with parchment paper.
Cooling rack: To cool your cookies evenly.
Teaspoon or your thumb: To create those perfect centers.

Ingredients in Chocolate Hazelnut Thumbprint Cookies

The magic in these cookies is all about balance, with each ingredient playing its own delicious role.

1. All-purpose flour: 1 and 1/2 cups. Provides structure and chew.
2. Granulated sugar: 1/2 cup. Adds sweetness and helps crisp the edges.
3. Unsalted butter: 1/2 cup, softened. Creates a rich, tender base.
4. Egg yolks: 2 large. Adds richness and helps bind the dough.
5. Vanilla extract: 1 teaspoon. Adds warm depth to the flavor.
6. Salt: 1/4 teaspoon. Balances the sweetness.
7. Chopped hazelnuts: 1/2 cup, toasted. Adds nutty crunch and aroma.
8. Chocolate hazelnut spread: 1/3 cup. Creamy, rich filling for the thumbprint center.

Ingredient Substitutions

Need to make a swap? No worries.

All-purpose flour: Gluten-free flour blend.
Granulated sugar: Coconut sugar for a deeper, caramelized flavor.
Unsalted butter: Plant-based butter for a dairy-free version.
Egg yolks: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Chocolate hazelnut spread: Almond or peanut butter for a nutty twist.

Ingredient Spotlight

Chocolate Hazelnut Spread: This creamy, indulgent spread brings a velvety center and chocolatey richness that pairs beautifully with the crisp cookie base.

Hazelnuts: Toasting these nuts elevates their natural oils, giving the cookies a toasty depth that balances the sweetness of the filling.

Instructions for Making Chocolate Hazelnut Thumbprint Cookies

Let’s dive into the fun part. This recipe is simple enough for a weekday bake and fancy enough to share at a party.

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In one bowl, whisk together flour and salt. In another, cream the softened butter with sugar until smooth. Add egg yolks and vanilla extract, then mix in the dry ingredients until a soft dough forms.
3. Prepare Your Cooking Vessel:
   Scoop the dough into tablespoon-sized balls and roll each one in the chopped hazelnuts. Arrange on the prepared baking sheet.
4. Assemble the Dish:
   Use your thumb or the back of a spoon to gently press a well into the center of each cookie.
5. Cook to Perfection:
   Bake for 10 to 12 minutes, or until the edges are just golden.
6. Finishing Touches:
   Remove from the oven and immediately spoon a little chocolate hazelnut spread into each indentation. Let the cookies cool completely.
7. Serve and Enjoy:
   Serve with coffee, hot chocolate, or a cold glass of milk. They’re also lovely on a dessert platter.

Texture & Flavor Secrets

These cookies walk the line between chewy and crisp. The edges have a subtle crunch thanks to the toasted hazelnuts, while the centers stay soft and tender. The buttery cookie melts in your mouth, balanced by the smooth chocolate filling and the nutty crackle of hazelnuts.

Cooking Tips & Tricks

Here are a few tricks to make these cookies even better:

• Roll the dough balls evenly to keep baking times consistent.
• Toast nuts in a dry pan for extra flavor.
• Press the thumbprint halfway through baking if they puff up too much.
• Store cookies in layers with parchment between them to keep them looking neat.

What to Avoid

Let’s dodge a few cookie fails:

• Overmixing the dough: This can lead to tough cookies.
• Skipping the chill time: Your cookies might spread too much.
• Overbaking: They’ll lose their soft bite if left in too long.

Nutrition Facts

Servings: 18 cookies
Calories per serving: 160

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Make-Ahead and Storage Tips

These cookies are fantastic for making ahead. You can prepare the dough a day in advance and store it in the fridge, or freeze unbaked dough balls for up to a month. Once baked, store them in an airtight container at room temperature for up to 5 days. They also freeze well after baking, just let them thaw at room temperature before enjoying.

How to Serve Chocolate Hazelnut Thumbprint Cookies

These beauties pair perfectly with coffee, espresso, or even a bold black tea. Add them to a cookie tray alongside biscotti and shortbread, or serve them with a scoop of vanilla ice cream for a simple dessert. For the holidays, sprinkle a touch of powdered sugar on top just before serving.

Creative Leftover Transformations

If you somehow end up with leftovers, here are a few fun ideas:

• Crumble them over yogurt for a crunchy topping.
• Sandwich two cookies with extra hazelnut spread.
• Chop them and fold into brownie batter for a nutty swirl.

Additional Tips

• For perfect thumbprints, press gently and re-press after baking if needed.
• Let the cookies cool before moving them so they don’t fall apart.
• A pinch of sea salt on top of the chocolate center adds a gourmet touch.

Make It a Showstopper

Presentation matters. Serve the cookies stacked neatly on a white platter or in a rustic cookie tin lined with parchment. Add a drizzle of melted chocolate across the tops or a few chopped hazelnuts sprinkled for extra texture and visual appeal.

Variations to Try

• Jam-Filled: Swap the chocolate for raspberry or apricot preserves.
• Peanut Butter Twist: Use peanut butter instead of hazelnut spread.
• Chocolate Dipped: Dip the bottoms in melted dark chocolate for extra indulgence.
• Spiced: Add cinnamon or nutmeg to the dough for a warm holiday version.
• Vegan: Use plant-based butter and a flax egg for a dairy-free option.

FAQ’s

Q1: Can I freeze the dough?

Yes, roll it into balls and freeze on a tray, then store in a freezer bag for up to 1 month.

Q2: Can I make these without nuts?

Absolutely, just skip rolling in hazelnuts and enjoy a smooth, classic version.

Q3: Can I use whole eggs instead of yolks?

Yolks create a richer texture, but one whole egg can be used in a pinch.

Q4: What’s the best way to toast hazelnuts?

Spread them on a baking sheet and toast at 350°F for 8–10 minutes, shaking halfway.

Q5: Can I make them gluten-free?

Yes, a 1:1 gluten-free flour blend will work just fine.

Q6: How do I prevent cracks in the dough?

Make sure the dough is soft and pliable. Press gently to avoid breaking.

Q7: Can I double the recipe?

Definitely. Just make sure to chill the dough if it becomes too soft.

Q8: Is it better to fill before or after baking?

Fill after baking while cookies are warm for the best glossy texture.

Q9: How do I store them for gifting?

Stack in cookie tins with parchment between layers to prevent smudging.

Q10: Can I use almond flour?

It may change the texture, but it can work. Expect a slightly more delicate cookie.

Conclusion

Chocolate Hazelnut Thumbprint Cookies are one of those treats that never go out of style. Buttery, nutty, and filled with that luscious chocolatey center, they’re everything you want in a cookie. Whether you’re baking for someone special or treating yourself, trust me, these are worth every bite.

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