Chocolate Hazelnut Thumbprint Cookies

Buttery, nutty, and filled with rich chocolate goodness, these Chocolate Hazelnut Thumbprint Cookies are a melt-in-your-mouth delight that’s perfect for holidays, special occasions, or any time you need a sweet treat. The tender cookie base made with toasted hazelnuts is rolled in sugar, baked to golden perfection, and then filled with a luscious chocolate hazelnut spread. They’re as beautiful as they are delicious—and easier to make than you might think!

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Why You’ll Love This Recipe
Nutty & Chocolatey – A perfect combo of roasted hazelnuts and rich chocolate.
Easy to Make – Simple steps and no fancy equipment required.
Show-Stopping – Beautiful enough for gifts, cookie trays, or special occasions.
Make-Ahead Friendly – The dough can be chilled and baked when ready.
Customizable – Fill with your favorite chocolate spread or even jam.

Ingredients You’ll Need

For the Cookies:

• 1 cup raw hazelnuts
• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar (plus extra for rolling)
• ¼ cup light brown sugar, packed
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp salt

For the Filling:

• ½ cup chocolate hazelnut spread (like Nutella or a dairy-free alternative)
• Optional: chopped hazelnuts for garnish

Tools You’ll Need
Baking sheets
Parchment paper or silicone baking mats
Food processor or blender (for grinding hazelnuts)
Mixing bowls
Electric mixer or hand mixer
Measuring cups and spoons
Spoon or cookie scoop

Step-by-Step Instructions

Step 1: Toast and Grind the Hazelnuts

1. Preheat oven to 350°F (175°C).
2. Spread hazelnuts on a baking sheet and toast for 8–10 minutes, stirring halfway.
3. Remove from oven and let cool slightly. Rub hazelnuts in a clean kitchen towel to remove loose skins.
4. Transfer to a food processor and pulse until finely ground (like coarse sand, not a paste). Set aside.

Step 2: Make the Dough

1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
2. Add the egg yolk and vanilla extract. Beat until combined.
3. In a separate bowl, whisk together flour, salt, and ground hazelnuts.
4. Gradually add dry ingredients to the butter mixture. Mix until just combined.
5. Cover and chill the dough for at least 30 minutes to make it easier to handle.

Step 3: Form the Cookies

1. Preheat oven to 350°F (if not already hot). Line baking sheets with parchment paper.
2. Scoop about 1 tablespoon of dough and roll into balls.
3. Roll each ball in granulated sugar and place on the prepared baking sheet, spacing about 2 inches apart.
4. Use your thumb or the back of a ½ teaspoon measuring spoon to gently press a small well into the center of each ball.

Step 4: Bake the Cookies

1. Bake for 12–14 minutes, or until the edges are just starting to turn golden.
2. If the thumbprint puffed up during baking, gently press the center down again right after removing from the oven.
3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Fill with Chocolate Hazelnut Spread

1. Once cookies are cool, spoon or pipe about ½ teaspoon of chocolate hazelnut spread into each indentation.
2. Optional: Sprinkle with chopped toasted hazelnuts for extra crunch and presentation.
3. Let sit for 10–15 minutes to allow the filling to set, or refrigerate briefly if needed.

Tips for Perfect Thumbprint Cookies
Don’t Overbake – The cookies should be just golden around the edges.
Use a Consistent Scoop – Ensures even baking and uniform size.
Chill the Dough – Helps the cookies keep their shape in the oven.
Use a Piping Bag – For neater and easier filling.

Serving Suggestions
Holiday Cookie Tray – A standout addition to any cookie assortment.
Afternoon Tea – Pair with coffee, tea, or hot chocolate.
Gift Boxes – These cookies make beautiful homemade gifts wrapped in festive packaging.
Party Dessert Table – A bite-sized treat that disappears quickly!

How to Store & Freeze

Storing:
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerate: If your home is warm or humid, store them in the fridge for longer freshness.

Freezing:
Freeze unfilled cookies for up to 2 months. Thaw, then fill with chocolate before serving.
Freeze filled cookies in layers with parchment paper between to prevent sticking.

Frequently Asked Questions

1. Can I use other nuts instead of hazelnuts?
Yes! Almonds, pecans, or walnuts make great alternatives.

2. What can I use instead of chocolate hazelnut spread?
Try melted dark chocolate, peanut butter, seed butter, or fruit jam.

3. Can I make the dough in advance?
Absolutely. The dough can be made up to 3 days in advance and kept refrigerated.

4. How do I make them dairy-free?
Use plant-based butter and a dairy-free chocolate spread.

5. Can kids help with this recipe?
Yes! Rolling the dough and filling the thumbprints is a fun activity for little helpers.

Final Thoughts
These Chocolate Hazelnut Thumbprint Cookies combine the irresistible richness of chocolate with the nutty crunch of toasted hazelnuts for a cookie that’s as elegant as it is indulgent. They’re perfect for celebrations or quiet moments when you just want a little something sweet. One bite, and you’ll understand why they’re a favorite on every cookie tray.

Try them today and let me know what you think! Snap a pic, tag your batch, and share the cookie love!

Preparation Time: 20 minutes
Cooking Time: 14 minutes
Chill Time: 30 minutes
Cuisine: American-European fusion

Nutritional Information (Per Cookie – based on 24 cookies):
Calories: 150 | Protein: 2g | Carbohydrates: 13g | Fat: 10g | Fiber: 1g | Sugar: 7g | Sodium: 50mg

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