Description
These Chocolate Hazelnut Thumbprint Cookies combine a buttery, tender cookie base with a rich hazelnut chocolate spread filling, delivering delightful texture and nutty flavor. Perfectly sized for snacking or gifting, these cookies are simple to make and guaranteed to satisfy any sweet tooth.
Ingredients
Cookies
- 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 and Garnish
- About 2 teaspoons hazelnut chocolate spread (e.g. Nutella) per cookie
- Chopped toasted hazelnuts (optional, for garnish)
Instructions
- Cream Butter and Sugars: In a mixing bowl, cream the softened unsalted butter together with both granulated and brown sugars until the mixture becomes light and fluffy, forming a smooth base. Then add the egg yolk and vanilla extract, mixing well until fully combined.
- Mix Dry Ingredients and Form Dough: Whisk together the all-purpose flour and salt in a separate bowl. Gradually add these dry ingredients to the wet mixture, stirring gently just until a soft, pliable dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking and maintains the thumbprint shape for filling.
- Shape Cookies and Make Thumbprints: Roll the chilled dough into 1-inch diameter balls. Place them on a parchment-lined baking sheet and press your thumb gently into the center of each ball to create a small well for the filling.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the shaped dough balls for 10–12 minutes or until they are just set with golden edges.
- Fill and Melt : Remove the cookies from the oven and while still warm, spoon about 1 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 to add extra texture and flavor.
Notes
- Make sure the butter is softened but not melted to ensure proper creaming with sugars.
- Refrigerating the dough is essential for maintaining shape while baking.
- Use parchment paper to prevent sticking and for easy cleanup.
- For an extra crunch, toast the hazelnuts lightly before chopping for garnish.
- Store cookies in an airtight container at room temperature for up to 5 days.
