Description
Delight in these rich and tender Chocolate Hazelnut Thumbprint Cookies, featuring a luscious cocoa-infused dough rolled in crunchy hazelnuts and filled with a creamy chocolate hazelnut spread. Perfectly balanced between crunchy exterior and soft, chocolaty center, these cookies are ideal for any chocolate lover’s treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Coating & Filling
- 1/2 cup finely chopped hazelnuts (for rolling)
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add vanilla extract and mix well to combine the flavor.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add this dry mixture to the creamed butter mixture, mixing just until combined to avoid overworking the dough.
- Shape and Coat: Roll the dough into 1-inch balls. Roll each ball in finely chopped hazelnuts to coat them evenly, then place them spaced apart on the prepared baking sheets.
- Create Thumbprint Indentations: Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball, forming a small well for the filling.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes until the cookies are set but still soft in the center, then remove them from the oven and let them cool slightly on the baking sheets.
- Fill with Chocolate Hazelnut Spread: While the cookies are still warm, carefully fill each indentation with chocolate hazelnut spread, allowing the filling to soften and meld with the cookie dough.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not over mix the dough after adding flour to avoid tough cookies.
- For extra crunch, toast hazelnuts lightly before chopping.
- Chocolate hazelnut spread can be substituted with other nut butters or jams as desired.
- Store cookies in an airtight container at room temperature for up to 3 days.
