Hazelnut Chocolate Thumbprint Cookies (1 Hr, 5 Mins + Chill and Cool Time)

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Hazelnut chocolate thumbprint cookies are a delightful treat that combines the nutty flavor of hazelnuts with rich, creamy hazelnut spread and a drizzle of chocolate.

These cookies are perfect for any occasion and will impress both kids and adults alike.

Let’s make these delicious treats!

Ingredients

Units Scale
For the cookies:
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped hazelnuts
For the filling:
  • 1/2 cup hazelnut spread (such as Nutella)
For the drizzle:
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon vegetable oil or coconut oil

Instructions

  1. Prepare the dough (15 minutes):
    • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg yolk and vanilla extract until well combined. Gradually add the flour and salt, mixing until just combined. Cover the dough and refrigerate for at least 30 minutes.
  2. Preheat the oven (5 minutes):
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  3. Shape the cookies (10 minutes):
    • In a small bowl, lightly beat the egg white until frothy. Place the finely chopped hazelnuts in another small bowl. Roll the chilled dough into 1-inch balls. Dip each ball into the egg white, then roll in the chopped hazelnuts, pressing gently to adhere. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
  4. Create the thumbprints (5 minutes):
    • Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie.
  5. Bake the cookies (12-15 minutes):
    • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  6. Fill the cookies (5 minutes):
    • Once the cookies are completely cool, fill each thumbprint with a small spoonful of hazelnut spread.
  7. Prepare the chocolate drizzle (5 minutes):
    • In a microwave-safe bowl, combine the chocolate chips and vegetable oil or coconut oil. Microwave in 20-second intervals, stirring well between each interval, until the chocolate is completely melted and smooth.
  8. Drizzle the chocolate (5 minutes):
    • Using a spoon or a small piping bag, drizzle the melted chocolate over the filled cookies. Allow the chocolate to set before serving.

Notes

For an extra touch of flavor, you can add a pinch of sea salt to the top of the cookies after drizzling with chocolate.

These cookies can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.

Hazelnut chocolate thumbprint cookies are perfect for holiday gatherings, special occasions, or as a delightful treat to enjoy with a cup of coffee or tea.

Enjoy baking and sharing these delicious cookies with your loved ones!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/hazelnut-chocolate-thumbprint-cookies-1-hr-5-mins-chill-and-cool-time/