Chocolate Hazelnut Thumbprint Cookies

If you’re searching for a cookie that combines rich chocolate flavor with a nutty crunch and a luscious, gooey center, these Chocolate Hazelnut Thumbprint Cookies are your new go-to treat. Soft, chewy, and bursting with chocolate hazelnut spread right in the middle, these cookies are perfect for any occasion, from holiday gatherings to an everyday sweet indulgence. The deep cocoa in the dough pairs beautifully with the crunch of chopped hazelnuts, while the thumbprint filled with chocolate hazelnut spread adds a delightful surprise in every bite. Let’s dive into why these cookies are absolutely irresistible and how you can make them your own.

Why You’ll Love This Recipe

These Chocolate Hazelnut Thumbprint Cookies are a dream come true for chocolate lovers and nut enthusiasts alike. They’re:

• Rich and chocolatey: The cocoa powder in the dough ensures a deep chocolate flavor without overwhelming sweetness.
• Soft and chewy: Thanks to the combination of brown sugar and butter, these cookies stay tender even after baking.
• Nutty crunch: Chopped hazelnuts add a satisfying texture contrast and a toasty flavor profile.
• Simple to make: With straightforward ingredients and an easy step-by-step process, they’re perfect for bakers of all levels.
• Customizable: You can swap the filling for other spreads or jams for variety.

If you’re a fan of treats like Coconut Macaroons or crave a decadent dessert like Caramel Brownie Cheesecake, these thumbprint cookies offer a perfectly portable and shareable chocolate fix.

What Goes Into Chocolate Hazelnut Thumbprint Cookies

Here’s the full list of ingredients that come together to create these delicious cookies:

• 1 cup unsalted butter, softened: Provides moisture and richness to the dough.
• 1/2 cup granulated sugar: Adds sweetness and helps with the cookie’s structure.
• 1 cup brown sugar, packed: Brings moisture and a slight caramel note for chewiness.
• 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
• 2 large eggs: Bind the ingredients and contribute to the cookie’s tender texture.
• 3 cups all-purpose flour: The base of the dough, providing structure and chew.
• 1/2 cup cocoa powder: Adds rich chocolate flavor and a beautiful dark color.
• 1 teaspoon baking powder: Gives the cookies a slight lift without becoming cakey.
• 1/2 teaspoon salt: Balances the sweetness and enhances the chocolate notes.
• 1/2 cup chopped hazelnuts: Adds texture and a toasty, nutty flavor.
• 1 cup chocolate hazelnut spread: The luscious filling for the thumbprint indentation.

Each ingredient plays a crucial role in creating the perfect balance of flavors and textures in these cookies.

Equipment & Tools

Making these cookies requires just a handful of kitchen tools you likely already have:

• Mixing bowls: For combining wet and dry ingredients separately.
• Electric mixer or hand mixer: To cream the butter and sugars smoothly.
• Measuring cups and spoons: For precise ingredient measurements.
• Rubber spatula: To scrape down the bowl and fold in dry ingredients.
• Baking sheets: For evenly baking the cookies.
• Parchment paper or silicone baking mats: Prevents sticking and helps with even baking.
• Spoon or small cookie scoop: To portion out the dough uniformly.
• Wooden spoon or your thumb: To create the signature thumbprint indentation.

Having these tools ready will make the baking process smooth and enjoyable.

Chocolate Hazelnut Thumbprint Cookies: How It’s Done

Step 1: Cream Butter and Sugars

Start by beating 1 cup of softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed brown sugar in a large bowl. Use an electric mixer on medium speed until the mixture is light, fluffy, and creamy, about 3-4 minutes. This step is essential for incorporating air and ensuring a tender crumb.

Step 2: Add Eggs and Vanilla

Mix in 2 large eggs, one at a time, beating well after each addition. Then, stir in 1 teaspoon of vanilla extract. The eggs help bind the dough while vanilla provides depth of flavor.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. This ensures even distribution of the leavening and cocoa powder.

Step 4: Mix Dry Ingredients into Wet

Gradually add the dry ingredients to the wet butter mixture, mixing on low speed or folding with a spatula until just combined. Overmixing can lead to tough cookies, so stop when the flour disappears.

Step 5: Fold in Hazelnuts

Gently fold 1/2 cup chopped hazelnuts into the dough, distributing them evenly.

Step 6: Chill the Dough

Wrap the dough in plastic wrap and chill for at least 30 minutes. Chilling makes the dough easier to handle and prevents spreading during baking.

Step 7: Preheat the Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Step 8: Shape the Cookies

Use a spoon or cookie scoop to portion out dough balls about 1 inch in diameter. Place them on the baking sheet with space in between. Press your thumb or the back of a spoon into the center of each ball to create a thumbprint indentation.

Step 9: Fill the Thumbprints

Fill each indentation with about 1 teaspoon of chocolate hazelnut spread. Be generous but avoid overfilling to prevent spilling during baking.

Step 10: Bake and Cool

Bake the cookies for 12-14 minutes, or until the edges are set but the centers still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Better-for-You Options

If you want to tweak this recipe for a healthier spin or to suit dietary preferences, consider these alternatives:

• Swap all-purpose flour for whole wheat or oat flour for added fiber.
• Use coconut sugar or a natural sweetener like maple syrup instead of brown sugar.
• Replace chocolate hazelnut spread with natural nut butter mixed with a bit of cocoa powder and honey.
• Use unsweetened cocoa powder to reduce added sugars.
• Incorporate ground flaxseed or chia seeds with the hazelnuts for an omega-3 boost.

These swaps can add nutrition without sacrificing too much of the classic flavor and texture you love.

Missteps & Fixes

• Dough too sticky to handle: Chill it longer. Cold dough is easier to shape.
• Cookies spread too much: Make sure your butter is softened, not melted, and chill dough before baking.
• Thumbprints disappear during baking: Don’t press too hard when making indentations; fill immediately before baking.
• Cookies are dry or crumbly: Avoid overbaking and measure flour carefully—too much flour can dry out cookies.

Following these tips will help you achieve the perfect Chocolate Hazelnut Thumbprint Cookies every time.

Leftovers & Meal Prep

These cookies keep beautifully stored in an airtight container at room temperature for up to 5 days, making them a convenient treat to enjoy throughout the week. You can also freeze the baked cookies for up to 3 months—just thaw at room temperature before serving. For best results, let the dough chill overnight before baking to enhance flavor and texture. These cookies also travel well, making them ideal for packed lunches or gifting.

Reader Questions

Can I use roasted hazelnuts instead of raw?

Absolutely! Roasted hazelnuts add an even deeper, toasted flavor to your cookies. Just make sure they’re cooled before chopping and folding into the dough.

Is it okay to substitute the chocolate hazelnut spread with plain chocolate chips?

You can, but the texture and flavor will change. Chocolate chips won’t melt as smoothly in the thumbprint, so the gooey center experience won’t be the same. For a similar effect, melt chocolate chips slightly before filling.

Can I make these cookies vegan?

To make a vegan version, replace the butter with a plant-based alternative and swap eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use a vegan chocolate hazelnut spread or homemade nut butter filling.

How do I prevent the hazelnut spread from burning during baking?

Fill the thumbprints right before baking and avoid overfilling. Baking at 350°F (175°C) for the recommended time typically prevents burning, but keep an eye on the cookies towards the end of baking.

Because You Liked This

• Try these Coconut Macaroons for a chewy, coconut-packed treat.
• If you crave a rich dessert, the Caramel Brownie Cheesecake will satisfy your sweet tooth.

Wrap-Up

Making Chocolate Hazelnut Thumbprint Cookies is a delightful baking adventure that rewards you with irresistible cookies packed with flavor and texture. They’re perfect for sharing with friends and family or simply enjoying as a cozy treat with your favorite cup of tea or coffee. Once you master this recipe, you’ll find yourself reaching for it time and again—because nothing beats a perfectly soft, chocolatey cookie with a rich hazelnut center. Get ready to experience the magic of these cookies and make your kitchen smell like a chocolate lover’s paradise.

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