Chocolate Hazelnut Thumbprint Cookies
These Chocolate Hazelnut Thumbprint Cookies are soft, chewy, and bursting with rich chocolate and nutty crunch—the perfect sweet treat for any occasion!
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking Sheets
- Parchment paper or silicone baking mats
- Spoon or small cookie scoop
- Wooden spoon or your thumb
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped hazelnuts
- 1 cup chocolate hazelnut spread
Instructions
- Beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed brown sugar in a large bowl using an electric mixer on medium speed until light, fluffy, and creamy, about 3-4 minutes.
- Mix in 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- 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.
- Gradually add the dry ingredients to the wet butter mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
- Gently fold 1/2 cup chopped hazelnuts into the dough evenly.
- Wrap dough in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Portion out dough balls about 1 inch in diameter using a spoon or cookie scoop. Place on baking sheet spaced apart. Press thumb or back of spoon into center to create indentation.
- Fill each indentation with about 1 teaspoon chocolate hazelnut spread, avoiding overfilling.
- Bake for 12-14 minutes until edges are set but centers look slightly soft. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
- Chill dough overnight for enhanced flavor and easier handling.
- Use roasted hazelnuts for a deeper, toasted flavor.
- Fill thumbprints just before baking to prevent burning or spreading.
- Substitute ingredients like whole wheat flour or natural sweeteners for healthier variations.
- Store cookies in an airtight container at room temperature up to 5 days or freeze up to 3 months.