If you have a sweet tooth and a love for nutty, chocolaty treats, then you are going to adore this Chocolate Hazelnut Cream Thumbprints Recipe. These delicate cookies combine a tender cocoa-infused dough with a luscious swirl of chocolate-hazelnut spread nestled in the center, all encased in a delightful hazelnut crunch. Perfect for sharing with friends, gifting during holidays, or simply indulging on a cozy afternoon, this recipe brings together simple ingredients that create an irresistibly comforting bite every time.
Ingredients You’ll Need
To make these scrumptious thumbprints, you’ll only need a handful of easy-to-find ingredients, each playing a special role to bring out the flavor, texture, and color that make this treat so unforgettable.
- 1 cup all-purpose flour: The perfect base to keep your cookies tender yet sturdy.
- 1/3 cup unsweetened cocoa powder: Gives the dough a rich, chocolatey depth without overpowering the hazelnut cream.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter, softened: Adds luscious richness and helps create a melt-in-your-mouth crumb.
- 2/3 cup granulated sugar: Sweetens just enough to blend beautifully with the nutty elements.
- 1 large egg, separated: The yolk enriches the dough, while the egg white helps the hazelnuts stick perfectly.
- 2 tablespoons milk: Keeps the dough moist and tender.
- 1 teaspoon vanilla extract: Infuses warmth and depth into every bite.
- 1 cup hazelnuts, finely chopped: Adds a delightful crunch and nutty aroma for a satisfying texture.
- 1/2 cup chocolate-hazelnut spread: The luscious, creamy center that makes these thumbprints utterly irresistible.
How to Make Chocolate Hazelnut Cream Thumbprints Recipe
Step 1: Prep Your Oven and Dry Ingredients
First things first, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ease cleanup. In a medium bowl, whisk together the flour, cocoa powder, and salt. This mixture will provide the chocolaty structure for your cookies, so ensuring it’s well combined sets the foundation for success.
Step 2: Cream Butter and Sugar, Add Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial because it introduces air into the dough for a tender texture. Next, beat in the egg yolk, milk, and vanilla extract, mixing until everything is fully incorporated and smooth.
Step 3: Combine Dry and Wet Mixtures
Gradually add your flour mixture to the butter and sugar bowl, stirring gently until the dough forms and all ingredients are nicely blended. Be careful not to overmix here; you want a cohesive dough that still feels soft and pliable without being sticky.
Step 4: Prepare the Dough Balls
Whisk the egg white in a small bowl until it becomes foamy—that’s going to be the “glue” for your chopped hazelnuts. Shape the dough into 1-inch balls, dip each one into the foamy egg white, then roll them in the finely chopped hazelnuts. This coating gives your cookies a wonderful nutty crunch that contrasts perfectly with the creamy center.
Step 5: Form the Thumbprints and Bake
Place the nut-coated dough balls about an inch apart on your prepared baking sheets. Using your thumb, press gently into the center of each ball to create an indentation – this is where the delicious chocolate-hazelnut spread will go. Bake your cookies for 10 to 12 minutes until they are set but still soft. As soon as they come out, press the centers again lightly with the end of a wooden spoon to ensure the wells are perfectly shaped for filling.
Step 6: Cool and Fill
Allow the cookies to cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely. Once fully cooled, fill each thumbprint indentation with a generous dollop of chocolate-hazelnut spread for that signature creamy burst.
How to Serve Chocolate Hazelnut Cream Thumbprints Recipe
Garnishes
A sprinkle of powdered sugar, a few extra chopped hazelnuts, or a light drizzle of melted chocolate can elevate these cookies from delightful to dazzling. These small touches add visual appeal and an extra layer of flavor to every bite.
Side Dishes
These thumbprints pair beautifully with a cup of rich espresso or a frothy latte. If you’re planning a festive gathering, serve alongside fresh fruit or a scoop of vanilla ice cream to balance the rich chocolate and nut flavors with freshness and creaminess.
Creative Ways to Present
Arrange your Chocolate Hazelnut Cream Thumbprints on a tiered dessert tray or in decorative tins tied with ribbon for gifting. You could even sandwich two cookies together with an extra spread in between for an irresistible twist that will have everyone coming back for seconds.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container at room temperature. They will stay fresh and tasty for up to 4 days, allowing you to sneak in a treat whenever the craving hits.
Freezing
These thumbprints freeze brilliantly. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or bag. They can keep up to 3 months, so you can make ahead for future celebrations or a spontaneous indulgence.
Reheating
For a freshly baked feel, let frozen thumbprints thaw at room temperature, then warm in a preheated oven at 300°F (150°C) for 5 minutes. This will revive their soft texture and make the chocolate-hazelnut cream center even more luscious.
FAQs
Can I use a different nut instead of hazelnuts?
Absolutely! Almonds, pecans, or walnuts can all be wonderful substitutes. Just chop them finely to ensure they stick well and provide that needed crunch.
Is it possible to make this recipe dairy-free?
Yes, you can use plant-based butter and milk alternatives like almond or oat milk. The texture might vary slightly but the flavor will still be fantastic.
What if I don’t have chocolate-hazelnut spread?
You can use any chocolate spread or even jam for a fruity twist. If you want to stick to the original, a good-quality chocolate-hazelnut spread makes the difference in flavor.
Can I double the recipe to make more cookies?
Definitely! Just be sure to mix the dough thoroughly and bake in batches to maintain even heat and consistent cookie quality.
How can I make sure the dough doesn’t spread too much while baking?
Make sure your butter is softened but not melted. Too warm a dough will spread excessively. Also, chilling the dough for 15–20 minutes before shaping can help maintain cookie shape.
Final Thoughts
There is something truly magical about the combination of chocolate and hazelnuts, and the Chocolate Hazelnut Cream Thumbprints Recipe captures that magic perfectly. Whether you’re a novice baker or a seasoned cookie enthusiast, this recipe offers a simple yet impressive way to delight yourself and those you love. So, grab your ingredients, roll up your sleeves, and get ready to create your new favorite cookie treat that’s sure to become a cherished classic.
Print
Chocolate Hazelnut Cream Thumbprints Recipe
- Total Time: 32 minutes
- Yield: 24 servings 1x
Description
These Chocolate Hazelnut Cream Thumbprints are rich, tender cocoa cookies filled with a luscious chocolate-hazelnut spread center. The cookies feature a delicate crunch from finely chopped hazelnuts coating the outside and a soft, creamy filling inside. Perfect for chocolate lovers looking for an elegant, homemade treat that’s easy to prepare and share.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Coating and Filling
- 1 cup hazelnuts, finely chopped
- 1/2 cup chocolate-hazelnut spread
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until well combined. Set aside.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add wet ingredients: Beat in the egg yolk, then add the milk and vanilla extract, mixing until fully incorporated.
- Combine flour mixture: Gradually stir the cocoa-flour mixture into the wet ingredients until you have a uniform dough.
- Prepare egg white for coating: In a small bowl, whisk the reserved egg white until it becomes foamy but not stiff.
- Shape dough balls and coat: Shape the dough into 1-inch balls. Dip each ball into the foamy egg white, then roll it in the finely chopped hazelnuts to coat evenly.
- Form thumbprints: Place the hazelnut-coated dough balls onto the prepared baking sheets about 1 inch apart. Using your thumb, gently press an indentation into the center of each cookie to create a well for the filling.
- Bake the cookies: Bake the cookies for 10-12 minutes or until they are set but not fully firm. Remove from the oven and immediately press the centers again with the end of a wooden spoon to deepen the indentations.
- Cool the cookies: Let the cookies cool on the baking sheets for about 2 minutes, then transfer them to wire racks to cool completely.
- Fill thumbprints: Once cooled, spoon or pipe about 1/2 teaspoon of chocolate-hazelnut spread into each cookie indentation to fill the centers just before serving.
Notes
- Ensure the butter is softened but not melted for the best creaming results.
- Be careful not to overbake to keep the cookies tender.
- You can substitute hazelnuts with finely chopped almonds or pecans if preferred.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, garnish the filled thumbprints with a sprinkle of sea salt or edible glitter before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
