There’s something absolutely magical about baking chocolate hazelnut thumbprint cookies. The way the rich cocoa and creamy hazelnut spread come together to create these little bites of joy is simply irresistible! I remember the first time I made these cookies; I was at my friend’s house for a cozy get-together, and we decided to whip up a batch. The kitchen filled with the warm, comforting aroma of baking chocolate, and we couldn’t resist sneaking a taste before they even cooled down. Trust me, that gooey chocolate hazelnut filling is a game changer! These cookies are not just treats; they’re a warm hug in cookie form, perfect for sharing with friends or enjoying all on your own when you need a little pick-me-up. So grab your apron and let’s dive into making these delightful cookies together!
Ingredients for Chocolate Hazelnut Thumbprint Cookies
These ingredients come together to create the most delicious chocolate hazelnut thumbprint cookies! Make sure you have everything ready to go before you start. Here’s what you’ll need:
- 1 cup unsalted butter, softened: This will give your cookies that rich, buttery flavor and a soft texture.
- 1 cup granulated sugar: Adds the perfect sweetness to balance the rich chocolate.
- 2 cups all-purpose flour: This is the foundation of your cookies, giving them structure.
- 1/2 cup cocoa powder: The star ingredient for that deep, chocolatey goodness. Make sure it’s unsweetened!
- 1/2 cup hazelnuts, chopped: These add a delightful crunch and that signature hazelnut flavor.
- 1/2 teaspoon salt: Just a pinch to enhance all those lovely flavors.
- 1 teaspoon vanilla extract: For that warm, inviting aroma that makes your kitchen smell heavenly.
- 1/2 cup chocolate hazelnut spread: This is what you’ll fill those thumbprints with, and let me tell you, it’s pure magic!
Gather these ingredients and get ready to bake some joy! You’ll be amazed at how quickly they come together, and the end result is just heavenly!
How to Prepare Chocolate Hazelnut Thumbprint Cookies
Now that we have our ingredients all lined up, it’s time to get baking! Follow these steps, and you’ll have the most scrumptious chocolate hazelnut thumbprint cookies in no time. Let’s go!
Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is super important because it ensures your cookies bake evenly and get that perfect golden color. While the oven heats up, you can start prepping your dough!
Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. You want to beat it for about 2-3 minutes; this aerates the mixture and creates a nice texture for your cookies. Trust me, the fluffier the better!
Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, cocoa powder, and salt. This helps to evenly distribute the cocoa and ensures no lumps sneak into your cookie dough. Give it a good mix and set it aside for a moment!
Mix Wet and Dry Ingredients
Now, gradually add the dry mixture to your creamed butter and sugar. I usually do this in three parts, mixing gently until everything is just combined. You don’t want to overmix here; the dough should be soft and a bit crumbly but still hold together nicely.
Add Hazelnuts
Time to fold in those chopped hazelnuts! Gently stir them into the dough, making sure they’re evenly distributed. The little crunch they add is just divine—trust me, you’ll love it!
Shape the Cookies
Now for the fun part! Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Make sure to leave enough space between each one because they’ll spread a little while baking. Then, use your thumb to make an indentation in the center of each ball. This is where the magic happens!
Fill with Chocolate Hazelnut Spread
Here comes the best part—fill each thumbprint with a generous dollop of chocolate hazelnut spread. Go ahead, don’t be shy! This filling is the heart of the cookie, and it should look invitingly delicious.
Bake the Cookies
Pop those beauties in the preheated oven and bake for about 12-15 minutes. Keep an eye on them; they’re done when the edges are set but the centers still look a bit soft. They’ll firm up as they cool, so don’t worry if they seem a little delicate when you take them out!
Cooling and Serving
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This is crucial for letting the flavors meld together and achieving that perfect texture. And believe me, the patience will be worth it when you take that first bite of warm, gooey goodness!
Why You’ll Love This Recipe
- Quick and Easy: These cookies come together in just about 35 minutes, making them perfect for a last-minute treat or a cozy baking session.
- Decadent Flavor: The combination of rich chocolate and crunchy hazelnuts creates an irresistible flavor that will have everyone asking for seconds!
- Perfect for Sharing: With a yield of 24 cookies, they’re great for gatherings, parties, or just a sweet surprise for friends and family.
- Customizable: Feel free to switch up the filling or nuts based on what you have on hand. Try peanut butter or even a dollop of jam for a fruity twist!
- Kid-Friendly: These cookies are fun to make with kids! They’ll love rolling the dough and filling the thumbprints. Plus, they disappear quickly!
- Comforting Aroma: The smell of chocolate baking in your kitchen is pure bliss. It’s like a warm hug that makes your home feel even cozier.
Tips for Success
Alright, let’s make sure your chocolate hazelnut thumbprint cookies turn out absolutely perfect every single time! Here are some tried-and-true tips that I swear by:
- Use Room Temperature Ingredients: Make sure your butter is nice and soft before you start. This helps it cream properly with the sugar, leading to the fluffiest cookies!
- Measure Your Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop straight from the bag, or you might end up with too much flour, resulting in dense cookies.
- Chill the Dough: If you find the dough is too sticky to handle, chilling it for about 30 minutes can make shaping those balls much easier. Plus, it helps the cookies maintain their shape while baking.
- Don’t Overbake: Keep a close eye on your cookies. They should look set around the edges but still slightly soft in the middle when you take them out. They’ll continue to firm up as they cool!
- Experiment with Fillings: While chocolate hazelnut spread is the star, don’t hesitate to get creative! Try different nut butters, fruit preserves, or even a sprinkle of sea salt on top for an extra flavor punch.
- Let Them Cool: Allowing the cookies to cool on the baking sheet for a few minutes before transferring them helps them set. This little step can save you from a messy cookie disaster!
- Store Properly: Keep your cookies in an airtight container at room temperature to maintain their softness. If you want to keep them fresh for longer, pop them in the fridge!
With these tips in your back pocket, you’ll be well on your way to baking the best chocolate hazelnut thumbprint cookies ever! Happy baking!
Nutritional Information
Here’s a little breakdown of the nutritional values for each of these delightful chocolate hazelnut thumbprint cookies. Keep in mind that these are estimates, so your exact numbers might vary a bit based on the specific ingredients you use. But this should give you a good idea of what you’re indulging in!
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
So, while these cookies are definitely a treat, they offer a bit of everything—sweetness, richness, and just enough crunch from those hazelnuts. Enjoy them guilt-free knowing they’re made with love!
FAQ Section
Can I substitute hazelnuts?
Absolutely! If you have a nut allergy or just don’t have hazelnuts on hand, you can easily swap them out for other nuts like walnuts or pecans. You can even skip the nuts entirely if you prefer a nut-free version. Just remember, the crunchiness of the nuts adds a lovely texture, so think about what you enjoy!
How do I store the cookies?
To keep your chocolate hazelnut thumbprint cookies fresh, store them in an airtight container at room temperature. They should stay deliciously soft for about a week. If you want to keep them longer, you can refrigerate them, but just know they might lose a bit of their texture. For best results, let them come to room temperature before enjoying!
Can I freeze the dough?
You bet! Freezing the dough is a fantastic option if you want to bake fresh cookies whenever the mood strikes. Just roll the dough into balls and place them on a baking sheet in the freezer until solid. Then transfer them to a freezer bag or container. When you’re ready to bake, you can pop them straight from the freezer into the oven—just add a minute or two to the baking time!
What can I serve with these cookies?
These cookies pair beautifully with a variety of treats! I love serving them alongside a warm cup of coffee or a glass of cold milk for that classic combo. They’d also be delightful with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling extra indulgent. And don’t forget about hot cocoa—what a perfect match!
Cream cheese herb dip complements these cookies perfectly, making for a delightful snack pairing!
Print
Chocolate Hazelnut Thumbprint Cookies: 7 Irresistible Tips
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious chocolate hazelnut thumbprint cookies filled with chocolate.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup hazelnuts, chopped
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- In another bowl, combine flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Stir in the chopped hazelnuts.
- Roll the dough into small balls and place them on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Fill each indentation with chocolate hazelnut spread.
- Bake for 12-15 minutes.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Chill dough for 30 minutes for easier handling.
- Substitute walnuts if hazelnuts are unavailable.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate hazelnut thumbprint cookies
