Description
These Chocolate Hazelnut Thumbprint Cookies are buttery, tender cookies with a crisp edge and a soft center filled with rich hazelnut chocolate spread. Perfectly baked to golden perfection and optionally garnished with toasted hazelnuts, these cookies combine sweet, nutty flavors with a delightful thumbprint design making them a crowd-pleasing treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling & Garnish
- Hazelnut chocolate spread (e.g. Nutella), about 2 teaspoons per cookie
- Chopped toasted hazelnuts (optional, for garnish)
Instructions
- Cream Butter and Sugars: Cream the softened unsalted butter with granulated and brown sugars until light and fluffy, creating a smooth base. Add the egg yolk and vanilla extract, mixing until fully combined.
- Mix Dry Ingredients: Whisk together the all-purpose flour and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, stirring just until a soft, pliable dough forms; avoid overmixing to keep cookies tender.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to prevent spreading during baking and to maintain the thumbprint indentations.
- Shape the Cookies: Roll the chilled dough into 1-inch balls. Press your thumb gently into the center of each ball to create a small well for the filling.
- Bake the Cookies: Place the dough balls on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until just set and golden around the edges.
- Fill with Hazelnut Spread: Remove the cookies from the oven, and while they are still warm, add about a teaspoon of hazelnut chocolate spread into each thumbprint indentation. Return the cookies to the oven for an additional 2 minutes to slightly melt the filling and lock in the flavor.
- Cool and Garnish: Allow the cookies to cool completely on a wire rack. Optionally, sprinkle chopped toasted hazelnuts over the filling before it sets for added texture and flavor.
Notes
- Refrigerating the dough is essential to maintain the shape and create perfect thumbprints.
- Use room temperature butter to ensure proper creaming and texture.
- Feel free to substitute hazelnut spread with other fillings like jam or peanut butter for variety.
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F (175°C) for 8-10 minutes until golden and fragrant.
- Store cookies in an airtight container at room temperature for up to 5 days.
