If you’re looking for a treat that manages to be irresistibly decadent yet delightfully easy to make, Chocolate Hazelnut Cream Thumbprints should be on your must-bake list. These cookies have a buttery, tender base, a luscious chocolate hazelnut cream center, and a sprinkle of crunchy toasted hazelnuts for an extra special touch. Whether for holiday celebrations, afternoon coffee breaks, or just because, this recipe brings the perfect balance of flavors and textures that always bring a smile. Each bite is a hug, making Chocolate Hazelnut Cream Thumbprints a favorite for cookie exchanges or gifting to loved ones.
Ingredients You’ll Need
Part of the magic of Chocolate Hazelnut Cream Thumbprints is their simplicity—every ingredient shines and plays a unique role in the final cookie. From rich butter to creamy hazelnut spread, these elements create melt-in-your-mouth bites with a gorgeous look.
- Unsalted Butter (1 cup, softened): This gives the cookies their rich, tender crumb; be sure it’s nicely softened for the best creaming.
- Granulated Sugar (½ cup): For a clean sweetness and perfect snap at the edges.
- Light Brown Sugar (¼ cup): Adds a touch of caramel warmth that deepens the flavor profile.
- Egg Yolk (1 large): Only the yolk is needed, which makes the dough extra rich and soft.
- Vanilla Extract (1 teaspoon): Just a splash wakes up all the flavors beautifully.
- All-Purpose Flour (2 ¼ cups): The backbone of the dough, yielding a sturdy yet delicate texture.
- Salt (¼ teaspoon): A pinch balances the sweet and brings all the flavors forward.
- Chocolate Hazelnut Spread (½ cup, such as Nutella): The star ingredient, delivering both creamy chocolate and nutty goodness.
- Heavy Cream (2 tablespoons): It’s mixed with the hazelnut spread for a silkier, spoonable filling.
- Chopped Toasted Hazelnuts (¼ cup, optional): For crunch and an extra nutty flourish on top—totally worth it!
How to Make Chocolate Hazelnut Cream Thumbprints
Step 1: Prep Your Oven and Trays
Start by preheating your oven to 350°F (175°C), which ensures your cookies will bake up golden and perfect. Line two baking sheets with parchment paper—this helps the cookies bake evenly and makes cleanup a breeze.
Step 2: Whip Up the Cookie Dough
In a large mixing bowl, cream the softened butter together with the granulated sugar and brown sugar. Beat until the mixture turns light, fluffy, and tempting. This step adds air to your dough, ensuring tender, melt-in-your-mouth cookies every time.
Step 3: Add Egg Yolk and Vanilla
Drop in the egg yolk and the vanilla extract, then continue mixing until everything is smoothly combined. The dough will take on a gorgeous golden hue and a lovely, fragrant aroma—just try not to sneak a taste!
Step 4: Mix in Flour and Salt
Gradually add the flour and salt to your butter mixture, stirring just until a soft, slightly sticky dough forms. Take care not to overmix; this keeps your cookies tender and light instead of dense.
Step 5: Shape and Indent the Thumbprints
Scoop the dough into 1-inch balls and arrange them about 2 inches apart on your lined baking sheets. Gently press an indentation into the center of each ball using your thumb or the back of a spoon. These little wells are what make thumbprint cookies so charming and ready for the hazelnut magic.
Step 6: Bake to Golden Perfection
Bake the cookies for 12 to 14 minutes, until the edges are just starting to turn golden. The centers will stay pale and soft, perfect for filling. Let them rest for a couple of minutes after baking so they firm up just enough to be handled.
Step 7: Make the Chocolate Hazelnut Cream Filling
While the cookies are baking, blend your chocolate hazelnut spread with heavy cream in a small bowl. This makes the spread more velvety and easy to spoon or pipe. It should be glossy, delicious, and just the right consistency for filling the centers.
Step 8: Fill and Finish
When the cookies have slightly cooled but are still a little warm, spoon about half a teaspoon of the chocolate hazelnut cream into each indentation. If you like, sprinkle the tops with chopped toasted hazelnuts for an extra crunchy, nutty touch. Allow the cookies to cool completely before serving so the centers set beautifully.
How to Serve Chocolate Hazelnut Cream Thumbprints
Garnishes
Chocolate Hazelnut Cream Thumbprints are charming enough on their own, but if you want to make them extra festive, try drizzling a little melted white chocolate across the tops or adding a light dusting of powdered sugar for a snowy effect. A final sprinkle of toasted hazelnuts also gives a wonderful contrast in color and texture.
Side Dishes
These cookies are delightful alongside a cup of strong espresso, creamy cappuccino, or a cold glass of milk. For a more decadent treat, serve them with a scoop of vanilla ice cream or fresh berries to balance their richness with a pop of fruity freshness.
Creative Ways to Present
Arrange your Chocolate Hazelnut Cream Thumbprints on a tiered dessert stand for special occasions, or package a few in small boxes with ribbon for homemade gifts. They’re also perfect for a cookie exchange—just layer them between sheets of parchment paper for a pretty and practical presentation.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Hazelnut Cream Thumbprints fresh, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days—if they last that long in your house!
Freezing
You can freeze these cookies, either before or after filling with hazelnut cream. To freeze baked (but unfilled) cookies, stack them with parchment paper between layers and place in a zip-top freezer bag. For filled cookies, freeze on a baking sheet, then transfer to a container once solid. Thaw at room temperature for best results.
Reheating
If you love warm cookies, just pop thawed or day-old Chocolate Hazelnut Cream Thumbprints in a 300°F oven for 3–4 minutes. This revives their fresh-baked flavor and gives the hazelnut center a lovely, gooey quality.
FAQs
Can I use a different nut or spread instead of hazelnut?
Absolutely! While hazelnut and chocolate are a dynamic pair, you can use almond butter, peanut butter, or your favorite nut (or seed) spread as a tasty variation.
How do I prevent the cookies from spreading too much?
Make sure your butter is just softened, not melted, and chill the dough for 15–20 minutes before baking if your kitchen is warm. Baking on parchment helps, too.
Are Chocolate Hazelnut Cream Thumbprints suitable for gifting?
Yes! These cookies hold up beautifully in transit and look gorgeous in gift boxes or tins—just use parchment between layers to keep them neat.
Can I make these cookies gluten-free?
You can substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. The texture will be slightly different but still delicious!
What’s the best way to toast hazelnuts?
Spread whole hazelnuts on a baking sheet and toast them at 350°F for 7–10 minutes, shaking halfway through. Once cooled, rub them in a clean towel to remove most of the skins, then chop and use as desired.
Final Thoughts
I can’t recommend trying Chocolate Hazelnut Cream Thumbprints enough—these cookies are a pure delight for both bakers and cookie lovers. With their buttery base and tender heart of chocolate hazelnut cream, they’re bound to become one of your favorite treats to bake and share. Give them a go and see just how quickly they disappear!
Print
Chocolate Hazelnut Cream Thumbprints Recipe
- Total Time: 34 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delectable Chocolate Hazelnut Cream Thumbprint cookies for a delightful treat that combines rich chocolate hazelnut spread with a buttery cookie base.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
Chocolate Hazelnut Cream:
- ½ cup chocolate hazelnut spread (such as Nutella)
- 2 tablespoons heavy cream
- ¼ cup chopped toasted hazelnuts (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg yolk and vanilla extract until well combined.
- Add Flour and Salt: Gradually add the flour and salt, mixing until a soft dough forms.
- Shape the Cookies: Scoop dough into 1-inch balls, place on baking sheets, and make an indentation in the center of each.
- Bake: Bake for 12–14 minutes until lightly golden.
- Prepare the Chocolate Hazelnut Cream: Mix the chocolate hazelnut spread with heavy cream until smooth.
- Fill and Decorate: Fill each cookie indentation with chocolate hazelnut cream, sprinkle with hazelnuts if desired, and let cool.
Notes
- Cookies can be stored in an airtight container for up to 5 days.
- For a festive touch, drizzle with melted white chocolate before serving.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
