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Chocolate Hazelnut Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 75 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chocolate Hazelnut Thumbprint Cookies are buttery and tender, rolled in toasted hazelnuts for a delightful crunch, and filled with rich chocolate hazelnut spread. Perfect for holiday treats or anytime you crave a nutty and chocolatey dessert.

Ingredients

Cookies

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped hazelnuts, toasted

Filling

  • 3/4 cup chocolate hazelnut spread

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and promote even baking.
  2. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which usually takes about 3-4 minutes.
  3. Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully combined and smooth.
  4. Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the mixture, stirring until a soft dough forms. Avoid overmixing to keep the cookies tender.
  5. Shape the Dough: Roll the dough into 1-inch balls and then roll each ball in the finely chopped toasted hazelnuts, ensuring they are evenly coated for added texture and flavor.
  6. Create Indentations: Place the dough balls on the prepared baking sheets and gently press your thumb into the center of each ball to create an indentation for the filling.
  7. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are set but not browned to maintain their soft texture.
  8. Re-Press and Cool: Remove the cookies from the oven and immediately press the centers again with your thumb if needed to deepen the indentations while the cookies are still warm. Let them cool slightly on the baking sheets.
  9. Fill Cookies: Once the cookies have cooled a bit but are still slightly warm, fill each indentation with the chocolate hazelnut spread using a small spoon or piping bag for a neat presentation.
  10. Final Cooling: Allow the cookies to cool completely on a wire rack before serving or storing to let the filling set properly.

Notes

  • Toast the hazelnuts before chopping to enhance their flavor and aroma.
  • Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate to prolong freshness.

Find it online: https://slsrecipes.com/chocolate-hazelnut-thumbprint-cookies-recipe-3/