Description
These Chocolate Hazelnut Thumbprint Cookies combine a crisp, buttery cookie base with a rich and creamy chocolate hazelnut filling. Perfectly baked to golden perfection, they offer a delightful balance of crunchy texture and smooth filling, making them an ideal treat for any occasion or a satisfying sweet indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour (can substitute with gluten-free blend for gluten-free option)
- 1/2 cup unsalted butter, softened (plant-based butter for vegan)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg yolk
Filling
- Chocolate hazelnut spread (such as Nutella), amount as needed for filling each cookie indentation
Instructions
- Prepare the dough: Start by creaming the unsalted butter and granulated sugar together until the mixture is light and fluffy. Then, blend in the egg yolk and vanilla extract, ensuring an even consistency. Gradually add the all-purpose flour and salt, mixing just until incorporated to keep the dough tender and crumbly.
- Shape the cookies: Roll the dough into small balls, about one inch in diameter, and place them on a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to gently press an indentation into the center of each ball—this will hold the luscious hazelnut filling perfectly.
- Bake to golden perfection: Bake the cookies in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges are lightly golden. Keep a close eye to avoid overbaking, which can dry out the cookies.
- Add the hazelnut filling: After removing the cookies from the oven, allow them to cool slightly. Then, spoon or pipe the chocolate hazelnut spread into the thumbprint indentations while the cookies are still warm—this helps the filling set beautifully without melting off.
- Let them set: Let the cookies cool completely on a wire rack so the filling firms up and the cookie reaches the ideal texture for eating. This step ensures every bite is perfectly balanced between crunch and creaminess.
Notes
- Chill the dough for 30 minutes before shaping to prevent spreading during baking.
- Use room temperature butter for a better dough texture.
- Avoid over-mixing; mix until just combined to keep cookies tender instead of tough.
- Fill the cookies while they are still warm to help the filling adhere better.
- For extra texture, sprinkle crushed hazelnuts on top of the filling.
- Customize fillings by swapping hazelnut spread with peanut butter, dark chocolate mix, or vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 12 to 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate hazelnut cookies, thumbprint cookies, nutty cookies, gluten-free cookies, quick cookies
