Chocolate hazelnut thumbprint cookies: the ultimate chocolate cookie treat! This recipe is perfect for the holiday season, or frankly– for any time of year that you just need a little more chocolate in your life.
Some of you may know that I lived in Germany for 6 months. At one point while I was there, I had the opportunity to teach a baking class to a bunch of teenagers. I wanted to come up with something that they would all enjoy making, so I created this recipe for Nutella thumbprint cookies… and to my delight, they were extremely well received!
What are thumbprint cookies?
A classic thumbprint cookie is typically made by making a basic cookie dough, sticking your thumb into the centre to make a little hollow opening, and filling it with jam. The cookies are then baked and enjoyed with that perfect little dollop of fruit filling.
In a nutshell, thumbprint cookies are exactly what they sound like – a cookie with a “thumbprint” in the dough to make room for some type of soft filling in the middle. This version is pretty much the creamy, dreamy, chocolate, nutty version of classic jam thumbprints.
Why you’ll love this recipe
This recipe makes tender chocolate cookies filled with chocolate hazelnut spread, coated in chopped nuts and drizzled with chocolate. They look fancy, but they’re easy to make, great for making ahead, and perfect for satisfying that Nutella craving. Also, they’re made with really simple ingredients. Perfection!
I’m guessing that if you’re reading this, you’re a fan of the chocolate hazelnut combination. No doubt, if that’s you, you’re going to love this delicious recipe!
How to make this chocolate hazelnut thumbprint cookies recipe
This recipe is so simple to make, and I think you’ll enjoy the process of it! Here’s a written breakdown of how to make a batch of these cookies, with full process pictures further on in this post:
1 – Make the dough
In a medium bowl or large bowl, beat the butter and sugar until smooth, and then add in the egg yolk, milk, and vanilla extract. Add the dry ingredients (all purpose flour, cocoa powder, and salt) and mix until the dough is well combined. You can work with your cookie dough at room temperature right away, or go ahead and cover with plastic wrap and stick it into the fridge to work on later.
You can make your dough in an electric stand mixer on medium speed if that is easier for you.
2 – Shape and roll in nuts
Using a small cookie scoop or a teaspoon, scoop the dough out into 1-inch balls (walnut sized chunks). Fill a small bowl with chopped nuts, and set it aside. Roll dough into balls, and dip them into beaten egg white. Roll the cookies in the chopped nuts.
3 – Create the thumbprints
Press the cookies down onto a parchment lined cookie sheet with your thumb to create the thumbprint indentation in the center of each ball.
4 – Bake
Bake cookies at 350 degrees F until done (about 8-10 minutes), and use a teaspoon measuring spoon to reinforce the thumbprint indentation in the center of the cookies while they are still warm. Cool completely on a wire rack.
5 – Fill with chocolate hazelnut spread
Fill a piping bag with chocolate hazelnut spread, and snip off the end. Pipe the hazelnut spread into the center of each cookie, just until it is filled.
6 – Drizzle with melted chocolate
Melt some dark chocolate chips or melting wafers and spoon it into a piping bag. Snip off the tip, and drizzle the cookies with chocolate. Allow to set completely before storing the cookies in airtight containers in the refrigerator.
Can these cookies be made ahead of time?
Absolutely! There are a few options for doing this. You can make them a day or two in advance of your occasion, storing the cookies in the fridge so that they centres and topping do not melt, OR you can freeze then, raw or baked, for up to 6 months.
Cookies of almost all kinds are great for making ahead, since they last for quite a while without spoiling.
How to freeze chocolate hazelnut thumbprint cookies
As I mentioned above, you can freeze chocolate hazelnut thumbprint cookies raw or baked. Here’s how:
Freezing unbaked cookies:
Prepare the cookies according to the recipe directions up to the point of making the thumbprint indentation in the dough. Freeze on a cookie sheet lined with parchment paper until solid, and then place the cookie dough rounds into a freezer safe bag or airtight container. Bake according to the recipe directions, adding a couple of extra minutes to the baking time if you don’t thaw them before they go into the oven. Proceed with the rest of the recipe directions, filling and drizzling the cookies once they have cooled.
How to freeze baked chocolate hazelnut thumbprint cookies:
Prepare the cookies according to the recipe directions until they are completely finished. Freeze on a cookie sheet lined with parchment paper until solid, and then place the cookies into an airtight container with sheets of parchment paper between the layers. Thaw completely before serving.
The best nuts to use
The hazelnut flavor in these cookies is primarily in the chocolate filling, but you can use chopped hazelnuts on the outside of these cookies as well to make them a little extra crunchy and delicious. To keep it simple, I just used chopped peanuts, since they’re cheap, easy to come by, and I love the flavor combination!
For the best results, I recommend using any type of raw, unsalted finely chopped nuts (rather than slivered or sliced ones). The nuts are mostly likely to stick if they are chopped, and using raw nuts means they’ll get that perfect amount of toasting in the oven while they bake.
You will need:
- Ingredients (see recipe card)
- Medium-large mixing bowl (or an electric stand mixer)
- Measuring cups and spoons
- Small bowls
- Baking sheets
- Parchment paper
- Cooling rack
- 2 piping bags
Chocolate Hazelnut Thumbprint Cookies
These delicious chocolate hazelnut filled cookies are delicious, and so fun to make!
Ingredients
- 1/2 c. butter softened
- 2/3 c. sugar
- 1 large egg separated
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1-1/4 c. all-purpose flour
- 1/3 c. baking cocoa
- 1/4 tsp salt
- 1-1/2 c. finely chopped nuts (I am using chopped peanuts in this tutorial)
- 1/2 c. chocolate hazelnut spread
- 1/3 c. melting chocolate optional (for drizzle)
Instructions
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In a medium-large mixing bowl, cream together the butter and sugar. Add the egg yolk, milk and vanilla. Mix to combine.
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Sift in the flour, cocoa, and salt; mix to combine, kneading with your hands if it is too difficult to stir.
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Cover with plastic and refrigerate until using, or make the cookies right away.
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Beat the egg whites until frothy. Shape the dough into walnut-sized pieces, and dip each ball into the beaten egg white. Roll with chopped nuts.
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Press the cookies onto non-stick or parchment lined baking pans, making a deep indentation in the middle with your thumb. Bake in a 350 degree oven for 8-10 minutes or until the nuts are lightly golden and the cookie centres look dry (they will have a wet unbaked look if they aren't ready).
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When the cookies are done, using the back of a spoon, re-enforce the indentations in the middle of each cookie while they are still warm (they will have risen up in the oven a little bit). Cool completely on wire racks.
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Spoon some chocolate hazelnut spread into a prepared piping bag, snip of the tip, and pipe some of it into the centre of each cookie to fill it up (if you do this while the cookies are warm, the filling will melt and you will have to let it set again before you can serve them).
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Melt a bit of dark or milk chocolate melting wafers in the microwave or in a double boiler. Spoon the chocolate into a plastic squeeze bottle, piping bag, or freezer bag with the tip/corner snipped off. Drizzle the tops of the cookies. Allow the chocolate to set before serving.
If you like this recipe, you may also like:
- Italian Chocolate Spice Cookies
- Checkerboard Cookies
- Classic Sugar Cookies
- White Chocolate Macadamia Nut Cookies
That’s all for today! If you enjoy this recipe, let me know in the comments! I’d love to hear what you made them for, and how they turned out. Also, as always – feel free to tag me in your recipe pictures on Instagram @naomicakesofficial. I love to see your great work!
Thanks for stopping in,
Naomi
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