Chocolate Hazelnut Cream Thumbprints: A Decadent Treat for Every Occasion

Chocolate Hazelnut Cream Thumbprints are a rich, irresistible cookie that combines the luxurious taste of chocolate with the creamy, nutty goodness of hazelnuts. These cookies feature a soft, cocoa-infused base that’s rolled in finely chopped hazelnuts, then filled with a delicious swirl of chocolate hazelnut spread. Perfect for special occasions, holiday baking, or a sweet treat any time, these thumbprints are sure to be a hit with anyone who loves the classic pairing of chocolate and hazelnuts. With a beautiful presentation and a perfect balance of textures, this recipe is a must-try for dessert lovers.

Why You’ll Love This Recipe

1. Perfectly Balanced Flavors

The combination of cocoa powder, hazelnuts, and chocolate hazelnut spread creates a rich, multi-layered flavor profile that’s both indulgent and satisfying.

2. Crunchy and Soft Texture

The exterior of these cookies is slightly crunchy from the hazelnuts, while the inside remains soft and melt-in-your-mouth, providing the perfect texture contrast.

3. Easy to Make

With simple ingredients and clear instructions, these thumbprint cookies come together quickly, making them ideal for beginner bakers or anyone short on time.

4. Customizable Fillings

Though the recipe calls for chocolate hazelnut spread, you can easily swap it for other fillings such as fruit preserves, caramel, or peanut butter, allowing for endless variations.

5. Perfect for Gifting

These thumbprint cookies make an elegant gift for friends, family, or coworkers. Their beautiful appearance and rich flavor are sure to impress, and they are perfect for holiday gift baskets.

Ingredients

• All-purpose flour
• Unsweetened cocoa powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Egg, separated
• Milk
• Vanilla extract
• Hazelnuts, finely chopped
• Chocolate hazelnut spread

Variations

• Different Fillings: While chocolate hazelnut spread is the star of this recipe, feel free to experiment with fruit preserves (raspberry or apricot), caramel sauce, or peanut butter.
• Vegan Version: Substitute butter with plant-based margarine or coconut oil, use flax eggs instead of the egg yolk, and opt for a dairy-free chocolate spread.
• Add a Touch of Spice: Spice up the dough with a pinch of cinnamon, nutmeg, or instant coffee to enhance the chocolate flavor even more.
• Gluten-Free Option: Swap out the all-purpose flour for a gluten-free flour blend to make these thumbprints gluten-free.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

Step 2: Prepare the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, and salt until well combined.

Step 3: Cream Butter and Sugar

In a separate bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is important to achieve a smooth texture for your dough.

Step 4: Add Wet Ingredients

Mix in the egg yolk, milk, and vanilla extract to the butter and sugar mixture, combining thoroughly until smooth.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry flour mixture to the wet ingredients. Mix until well combined, making sure the dough is smooth and holds together.

Step 6: Prepare the Egg White and Hazelnuts

In a small bowl, whisk the egg white until frothy. In another small bowl, place the finely chopped hazelnuts.

Step 7: Shape the Cookies

Roll the dough into 1-inch balls. Dip each dough ball in the egg white, ensuring it is coated, then roll it in the chopped hazelnuts. Place the coated balls on the prepared baking sheet.

Step 8: Make the Indentation

Using your thumb or the back of a spoon, make an indentation in the center of each dough ball to create a space for the chocolate hazelnut spread.

Step 9: Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until set. When you remove the cookies from the oven, immediately re-indent the centers using your thumb or a spoon, as they may puff up slightly during baking.

Step 10: Cool and Fill

Allow the cookies to cool completely on the baking sheet. Once cooled, fill each indentation with a spoonful of chocolate hazelnut spread.

Step 11: Serve and Enjoy

Once the chocolate spread has set slightly, serve these delicious cookies with a glass of milk or as part of your dessert spread.

Tips for Making the Recipe

• Chill the Dough: If you find the dough too soft to work with, chill it in the refrigerator for 15-20 minutes before rolling into balls. This will make it easier to shape.
• Use Room Temperature Butter: Ensure your butter is softened to room temperature to make creaming it with sugar easier and more effective.
• Don’t Skip Re-Indention: Re-indent the cookies immediately after baking to ensure the filling has enough space to sit comfortably in the center.
• Make Ahead: You can prepare the dough ahead of time, refrigerate it, and bake the cookies later. The dough can be stored in the fridge for up to 3 days.

How to Serve

These Chocolate Hazelnut Cream Thumbprints are perfect for serving with a hot cup of coffee, tea, or hot chocolate. They also make a great addition to dessert tables, holiday parties, or as part of a homemade gift basket.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature for up to 1 week. To keep them fresh, place a piece of parchment paper between layers of cookies to prevent them from sticking together.

Freezing

You can freeze these cookies before adding the chocolate spread. Once baked and cooled, store the cookies in a freezer-safe bag for up to 3 months. When ready to serve, thaw them at room temperature and fill with chocolate hazelnut spread.

Reheating

If you prefer warm cookies, reheat them in a 300°F (150°C) oven for about 5 minutes before serving.

FAQs

1. Can I use a different type of nut instead of hazelnuts?

Yes, almonds or walnuts can be used instead of hazelnuts for a different nutty flavor.

2. Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator for up to 3 days before baking.

3. How can I make the thumbprint larger?

To make larger cookies, simply roll the dough into bigger balls and bake for a few extra minutes, but be careful not to overbake them.

4. What if my dough is too sticky to roll?

Chill the dough for 15-20 minutes to firm it up and make it easier to handle.

5. Can I use a different spread for the filling?

Yes, you can use any chocolate spread, peanut butter, or even fruit jam in place of the chocolate hazelnut spread.

6. Can I add more cocoa powder for a richer chocolate flavor?

Yes, you can increase the cocoa powder slightly, but be careful not to alter the dry-to-wet ingredient ratio too much, or the texture may change.

7. How do I prevent the chocolate spread from melting too much?

Let the cookies cool completely before filling them with chocolate hazelnut spread to ensure the filling doesn’t melt.

8. Can I freeze these cookies?

Yes, these cookies can be frozen before adding the filling. Just bake, cool, and store in a freezer-safe container.

9. How long do these cookies keep fresh?

These cookies stay fresh for up to a week when stored in an airtight container at room temperature.

10. Can I make these cookies without egg?

Yes, you can replace the egg with a flax egg or other egg alternatives if needed.

Conclusion

Chocolate Hazelnut Cream Thumbprints are an elegant and indulgent treat that combines the best of chocolate and hazelnuts. Whether you’re baking for a special occasion or simply craving something sweet, these cookies are sure to be a hit. With a soft cocoa cookie base, crunchy hazelnut coating, and a creamy chocolate filling, they offer a perfect balance of textures and flavors that everyone will love.

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