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Thumbprint Cookies Recipe

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4.5 from 87 reviews

Delicious and chocolaty Thumbprint Cookies featuring a soft cocoa dough rolled in finely chopped hazelnuts and filled with luscious chocolate hazelnut spread. These cookies offer a perfect balance of tender crumb, nutty texture, and creamy center—ideal for holiday treats or everyday indulgence.

Ingredients

Scale

Cookie Dough

  • 1 cup (2 sticks) 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 and Filling

  • 1/2 cup hazelnuts, finely chopped (for rolling)
  • 1/2 cup chocolate hazelnut spread (such as Nutella)
  • Extra whole hazelnuts for garnish (optional)

Instructions

  1. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then mix in the vanilla extract thoroughly.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the dry ingredients.
  4. Mix Dry Ingredients into Butter Mixture: Gradually add the dry ingredients into the creamed butter mixture, mixing until fully combined into a firm and pliable dough.
  5. Shape the Cookies: Roll the dough into approximately 1-inch diameter balls. Roll each ball in the finely chopped hazelnuts until they are fully coated. Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart to allow room for spreading.
  6. Create Indentations: Use your thumb or the back of a small spoon to press a shallow indentation into the center of each cookie ball to hold the filling after baking.
  7. Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes. The cookies should be set and slightly soft to the touch, without becoming hard.
  8. Add Chocolate Filling: Immediately after removing from the oven, if the indentations have puffed up, gently press them again. Spoon about one teaspoon of chocolate hazelnut spread into each indentation. Optionally, press a whole hazelnut into the chocolate spread for garnish and extra texture.
  9. Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and retain their shape.

Notes

  • Ensure butter is softened but not melted for proper creaming with sugar.
  • Chill the dough if it becomes too soft to handle before rolling into balls.
  • You can substitute hazelnuts with other nuts like almonds or pecans if desired.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For a festive look, dust with powdered sugar before serving.

Keywords: Thumbprint Cookies, Chocolate Cookies, Hazelnut Cookies, Nutella Cookies, Cocoa Cookies, Holiday Cookies, Chocolate Hazelnut Spread

Find it online: https://deliciousdishspot.com/thumbprint-cookies-recipe/