The winter season is finally here and it is time for holiday baking. You are going to love these Chocolate Hazelnut Thumbprint Cookies on your dessert table. They are a beautiful addition to any festive gathering this month.
These cookies deliver a wonderful crunch and a silky smooth center. You can make them quickly for a last-minute party. Your friends will think you spent all day in the kitchen. These treats are impressive and simple to prepare.
Why You Will Love These Chocolate Hazelnut Thumbprint Cookies
You will appreciate how these cookies combine classic flavors in a new way. The roasted hazelnuts offer a deep and toasted flavor profile. This pairs perfectly with the sweet chocolate spread in the middle. It is a match made in heaven for nut lovers.
These cookies are also very sturdy for holiday gifting or cookie swaps. They travel well and stay fresh for several days. You can easily double the batch for large holiday crowds. They are budget-friendly and use simple pantry staples.
Simple Cooking Method
You do not need any fancy equipment to make these cookies. A simple hand mixer or a sturdy spoon will work great. The dough is very easy to handle and roll. You will find the process relaxing and fun for a weekend.
The steps are straightforward even for beginner bakers. You just mix, roll, and bake to get great results. The hazelnut coating adds a professional touch without much effort. You will feel like a pro baker in your own home.
What You Will Need
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 large egg white, slightly beaten
- 1 cup roasted hazelnuts, finely chopped
- 1/2 cup chocolate-hazelnut spread
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cream together the butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg yolk and vanilla extract.
- Gradually stir in the flour and salt until a dough forms.
- Roll the dough into 1-inch balls, approximately 24 total.
- Dip each ball into the beaten egg white then roll in the chopped hazelnuts to coat.
- Place balls 2 inches apart on the prepared baking sheet.
- Press a deep indentation into the center of each ball using your thumb or the back of a small spoon.
- Bake for 12 minutes or until the edges are lightly golden.
- If indentations have puffed up, gently press them down again while the cookies are still warm.
- Transfer cookies to a wire rack to cool completely.
- Once cooled, fill each indentation with approximately 1 teaspoon of chocolate-hazelnut spread.
Best Ways to Enjoy
You should serve these on a festive platter for your next party. They look beautiful next to evergreen sprigs or gold decorations. Pair them with a hot cup of coffee or cocoa. These are the perfect holiday treat for a cozy night.
You can also serve them as a light dessert after dinner. They are small enough to enjoy without feeling too full. Kids will love the chocolate center and the crunchy coating. They are a guaranteed hit for all ages.
Storage Tips
You can store these in an airtight container at room temperature. They will stay fresh and delicious for up to five days. If you want them to last longer, use the fridge. They stay crisp and tasty for about one week when chilled.
You can also freeze these cookies before adding the chocolate spread. Place the baked and cooled shells in a freezer bag. They will keep well for up to three months. Just thaw them and fill them when you are ready. This is a great make-ahead option for busy weeks.
Pro Tips for Best Results
- Don’t skip the step of pressing the centers down again while warm.
- Avoid over-mixing the dough once you add the flour for tenderness.
- Substitute walnuts if you cannot find roasted hazelnuts at the store.
- Use a small cookie scoop to make perfectly even dough balls.
- Prepare these for a winter cookie exchange to impress your neighbors.
- Dust the finished cookies with powdered sugar for a snowy look.
Easy Swaps
- Use almond extract instead of vanilla for a different nutty flavor.
- Try a dark chocolate ganache if you want a less sweet center.
- Swap the hazelnuts for crushed pecans during the fall season.
- Use a gluten-free flour blend to make these allergy-friendly.
Quick Answers
Can I make the dough ahead of time?
Yes, you can chill the dough for up to two days. Wrap it tightly in plastic wrap before putting it in the fridge. Let it sit at room temperature for ten minutes before rolling.
How do I know when the cookies are done?
The edges will look lightly golden and set to the touch. The bottom should be a pale brown color. Do not overbake them or they will become too crumbly.
Is this recipe family-friendly?
Absolutely, kids love helping with the rolling and the thumbprints. It is a fun way to get everyone in the kitchen. The flavors are very approachable for picky eaters.
I hope these cookies bring extra joy to your holiday celebrations this year. They are so fun to make and even better to share with friends. Happy baking!
— Emily
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cream together the butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg yolk and vanilla extract.
- Gradually stir in the flour and salt until a dough forms.
- Roll the dough into 1-inch balls, approximately 24 total.
- Dip each ball into the beaten egg white then roll in the chopped hazelnuts to coat.
- Place balls 2 inches apart on the prepared baking sheet.
- Press a deep indentation into the center of each ball using your thumb or the back of a small spoon.
- Bake for 12 minutes or until the edges are lightly golden.
- If indentations have puffed up, gently press them down again while the cookies are still warm.
- Transfer cookies to a wire rack to cool completely.
- Once cooled, fill each indentation with approximately 1 teaspoon of chocolate-hazelnut spread.
