If there’s any cookie that instantly makes a dessert tray feel special, it’s the Chocolate Hazelnut Cream Thumbprints. With their rich, buttery crumb, toasty hazelnut coating, and that irresistible pocket of silky chocolate hazelnut cream, these cookies are as delightful to behold as they are to eat. Whether you’re baking for a holiday party or simply want to treat yourself to a little everyday magic, Chocolate Hazelnut Cream Thumbprints promise to deliver pure comfort and joy with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first secret to unforgettable Chocolate Hazelnut Cream Thumbprints. Each component brings something essential—flavor, texture, or even a touch of elegance—to the finished treat. Here’s what you’ll need and why it matters:
- Unsalted butter (1 cup, softened): The base of our cookies, delivering richness and that classic melt-in-your-mouth texture.
- Granulated sugar (2/3 cup): Adds sweetness and helps create a delicate crumb.
- Egg yolk (1 large): Provides structure and extra tenderness to the dough.
- Vanilla extract (1 teaspoon): Deepens the overall flavor and brings warmth to every bite.
- All-purpose flour (2 cups): Gives the cookies their sturdy yet tender shape.
- Salt (1/4 teaspoon): Enhances and balances all the other flavors—don’t skip it!
- Finely chopped hazelnuts (1/2 cup): Offer nutty notes and a delightful crunch on the outside.
- Chocolate hazelnut spread (1/2 cup, such as Nutella): The heart of the cookie, delivering creamy, chocolatey goodness.
- Heavy cream (1/4 cup): Makes the chocolate hazelnut filling effortlessly smooth and luscious.
- Powdered sugar (optional, for dusting): Adds a final flourish and a gentle hint of extra sweetness.
How to Make Chocolate Hazelnut Cream Thumbprints
Step 1: Prepare Your Baking Sheets
Begin by preheating your oven to 350°F and lining two baking sheets with parchment paper. This not only prevents sticking but also ensures your thumbprints bake evenly and lift right off when they’re done—no frustrating breakage here!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step is key for that trademark tender texture, so beat for a few minutes and enjoy how the kitchen begins to smell divine.
Step 3: Add Egg Yolk and Vanilla
Next, beat in your egg yolk and the vanilla extract. The yolk restores a bit of richness after creaming, while the vanilla wraps every crumb in warmth and aroma, making your Chocolate Hazelnut Cream Thumbprints truly sing.
Step 4: Incorporate Dry Ingredients
Gradually add the all-purpose flour and salt, mixing on low just until a soft dough forms. Be gentle—overmixing can make cookies tough instead of tender. Stop as soon as there are no visible streaks of flour.
Step 5: Shape and Coat the Dough Balls
Roll the dough into 1-inch balls, aiming for uniformity for even baking. Gently roll each ball in the finely chopped hazelnuts, pressing lightly to help them adhere. The hazelnut coating gives each bite a toasty, nutty snap.
Step 6: Make the Thumbprints
Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart. Using your thumb—or the back of a small spoon—press an indentation into the center of each cookie. Don’t press all the way through; just create a well for our chocolate hazelnut cream.
Step 7: Bake the Cookies
Slide your trays into the oven and bake for 10 to 12 minutes, watching for lightly golden edges. The cookies should still look pale on top—they’ll finish setting up as they cool, keeping them soft and delicate.
Step 8: Prepare the Chocolate Hazelnut Cream
While the cookies cool, combine your chocolate hazelnut spread with heavy cream in a small saucepan over low heat, or microwave in brief bursts. Stir until you have a smooth, pourable cream—it should glide right into those thumbprint wells.
Step 9: Fill the Thumbprints
Once the cookies are completely cool, use a spoon or a piping bag to fill each center with the warm chocolate hazelnut cream. The filling sets beautifully as it cools, creating the signature look and taste of Chocolate Hazelnut Cream Thumbprints.
Step 10: Add Finishing Touches
Dust the cookies with powdered sugar if desired, adding a snowy, festive touch. All that’s left is to admire—and devour—your handiwork!
How to Serve Chocolate Hazelnut Cream Thumbprints
Garnishes
Sometimes it’s the little things that take a cookie over the top. Try a light dusting of powdered sugar, a few extra chopped hazelnuts, or even a drizzle of melted chocolate over the tops for a bakery-worthy presentation. These simple additions make each Chocolate Hazelnut Cream Thumbprint look (and taste) irresistible.
Side Dishes
Pair these cookies with your favorite espresso, a creamy latte, or a glass of cold milk for a comforting treat. On a dessert board, Chocolate Hazelnut Cream Thumbprints are lovely alongside berries, orange slices, or vanilla ice cream, offering contrast and balance to their rich, chocolatey flavor.
Creative Ways to Present
Stack them in a clear jar for gifting, nestle them in colorful cupcake liners for a party platter, or arrange them on a pretty serving tray with chocolate truffles and shortbread. However you choose, these cookies beg to be shared and savored— they make every gathering feel a bit more festive.
Make Ahead and Storage
Storing Leftovers
Once the chocolate hazelnut cream has set, layer your thumbprints between sheets of parchment in an airtight container. At room temperature, they’ll stay fresh and soft for up to 3 days. If you prefer a firmer filling, pop them in the fridge—just let them return to room temperature for the best flavor before serving.
Freezing
Chocolate Hazelnut Cream Thumbprints freeze beautifully! Place cooled, filled cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Keep for up to 2 months. When ready to enjoy, simply thaw on the counter—no further prep needed.
Reheating
If you prefer your cookies slightly warm, gently heat them in the microwave for 10 seconds or in a low oven for a few minutes. Be careful not to melt the chocolate filling entirely—a gentle touch brings back that just-baked coziness without sacrificing the cookies’ look or taste.
FAQs
Can I use another type Dessert
Absolutely! While hazelnuts add classic flavor and crunch, finely chopped almonds, walnuts, or pecans make tasty alternatives. Just make sure to toast them lightly for the best aroma and snap.
What if I don’t have chocolate hazelnut spread?
You can substitute with a combination of melted chocolate and a spoonful of cream, or use any favorite chocolate spread. However, the signature taste of Chocolate Hazelnut Cream Thumbprints really shines with that classic spread.
Can I make the dough ahead of time?
Yes! Prepare the dough, wrap tightly, and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature until soft enough to roll, then continue with the recipe as directed.
How do I prevent the cookies from spreading too much?
If your kitchen is warm, chill the shaped dough balls (after coating in nuts) for 15-20 minutes in the fridge before baking. This step helps the cookies hold their shape, ensuring perfect little thumbprints every time.
Are Chocolate Hazelnut Cream Thumbprints suitable for gifting?
Definitely! They keep well, travel beautifully, and look gorgeous packed in boxes or jars. Add a ribbon or a handwritten label for that personal, homemade touch that friends and family will love.
Final Thoughts
Baking a batch of Chocolate Hazelnut Cream Thumbprints is one of those simple joys that turns an ordinary day into something extraordinary. Whether you’re a seasoned baker or just starting out, these cookies are pure happiness in every bite. Go ahead—whip up a batch, share them with someone you love, and create memories one delicious thumbprint at a time!
Print
Chocolate Hazelnut Cream Thumbprints Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
Delight your taste buds with these Chocolate Hazelnut Cream Thumbprint cookies, a perfect blend of buttery cookies filled with creamy chocolate hazelnut spread. These European-inspired treats are ideal for holiday gatherings or a sweet indulgence any time of year.
Ingredients
Cookies:
- 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
- 1/2 cup finely chopped hazelnuts
Chocolate Hazelnut Cream:
- 1/2 cup chocolate hazelnut spread (e.g., Nutella)
- 1/4 cup heavy cream
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat to 350°F and line baking sheets with parchment paper.
- Prepare the dough: Cream butter and sugar. Add egg yolk and vanilla. Mix in flour and salt to form dough.
- Shape and bake: Roll dough into balls, coat in hazelnuts, and make indentations. Bake for 10-12 minutes.
- Prepare filling: Warm hazelnut spread and cream until smooth.
- Fill cookies: Spoon or pipe chocolate hazelnut cream into cooled cookies.
- Serve: Dust with powdered sugar if desired.
Notes
- For extra crunch, toast hazelnuts before chopping.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a firmer filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
