Chocolate Hazelnut Thumbprint Cookies

Name: Chocolate Hazelnut Thumbprint Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; ¼ teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup finely chopped hazelnuts; 1 cup heavy cream; 8 ounces semisweet chocolate, chopped; 1 teaspoon vanilla extract

Highlighted under: Sweet Baking Recipes

I absolutely adore making these Chocolate Hazelnut Thumbprint Cookies, especially during the holiday season! The delightful combination of rich chocolate and the nutty flavor of hazelnuts creates an indulgent treat that's perfect for sharing. Each cookie is lovingly filled with luscious chocolate ganache that makes every bite a true delight. These cookies not only look beautiful on a platter, but they also satisfy any sweet tooth cravings. If you're a fan of cookies packed with flavor, these are a must-try!

Created by

Jessica Brown

Last updated on 2026-01-11T20:19:35.352Z

While experimenting with different cookie recipes, I stumbled upon the beautiful combination of hazelnuts and chocolate that totally won me over. I decided to create a thumbprint cookie that features a rich chocolate ganache center, and the result was nothing short of amazing! The nutty crunch complements the smooth chocolate perfectly, making these cookies irresistible.

One great tip I learned is to chill the dough before shaping the cookies. This simple step helps maintain their structure during baking, ensuring that each thumbprint holds enough ganache for a delightful treat. These cookies have become a beloved favorite in my household!

Why You Will Love These Cookies
Decadent chocolate ganache fills each delicate cookie.
The crunch of hazelnuts adds a delightful texture.
Perfect for cookie exchanges or holiday celebrations.

Perfecting the Cookie Dough

When preparing the cookie dough, it's essential to properly cream the butter and sugars until the mixture is light and fluffy. This step incorporates air, which helps create a tender texture in the finished cookies. Take your time with this step; about 3-5 minutes of mixing on medium speed should suffice. Make sure to scrape down the sides of the bowl to ensure even mixing of all ingredients.

The incorporation of finely chopped hazelnuts not only adds flavor but also enhances texture. If you find your hazelnuts too coarse, consider using a food processor to achieve a finer chop that will blend seamlessly into the dough. This method also helps distribute the hazelnut flavor throughout each cookie.

Creating the Perfect Ganache

For the ganache, using high-quality semisweet chocolate is crucial—it directly influences the flavor of your filling. Once the heavy cream begins to simmer, remove it from heat immediately to prevent boiling, which can cause the chocolate to seize. Stir gently until the mixture is completely smooth and glossy; this indicates the ganache is ready to fill the cookies. If your ganache is too thick, you can stir in a little more warm cream until the desired consistency is achieved.

Once filled, let the ganache set at room temperature for 30 minutes to an hour before serving. This will ensure a slight crust forms on the surface, adding to the impressive presentation of the cookies. If you’re short on time, you can refrigerate them for about 10 minutes, but be cautious not to let the ganache harden too much.

Ingredients

Gather these ingredients to create the perfect Chocolate Hazelnut Thumbprint Cookies:

For the Cookies

1 cup all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup finely chopped hazelnuts

For the Ganache

1 cup heavy cream
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract

Once you have all the ingredients, you're ready to start baking!

Instructions

Follow these steps to make your Chocolate Hazelnut Thumbprint Cookies:

Prepare the Dough

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped hazelnuts.

Shape the Cookies

Chill the dough for about 30 minutes in the refrigerator. Preheat your oven to 350°F (175°C). Once chilled, scoop out dough portions (about 1 tablespoon each) and roll them into balls. Place them on a baking sheet lined with parchment paper. Use your thumb to create a small indentation in the center of each cookie.

Bake the Cookies

Bake the cookies in the preheated oven for 12-15 minutes. Once done, remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Prepare the Ganache

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chopped chocolate and vanilla extract. Stir until smooth and glossy.

Fill and Serve

Once the cookies are completely cool, fill each thumbprint with the ganache. Allow the ganache to set before serving. Enjoy your delicious Chocolate Hazelnut Thumbprint Cookies!

Savor the experience of baking and sharing these delightful cookies!

Pro Tips

For an extra crunch, consider toasting the hazelnuts before chopping. This enhances their flavor and gives the cookies an added depth of richness.

Storage and Make-Ahead Tips

These Chocolate Hazelnut Thumbprint Cookies can be stored at room temperature in an airtight container for up to a week. If you want to make them ahead of time, consider preparing the dough and chilling it in the refrigerator for up to 48 hours. Chilling allows the flavors to meld and can even enhance the overall taste of the cookies. Just remember to bring the dough back to room temperature before shaping and baking.

For longer storage, you can freeze the baked cookies without ganache for up to three months. Simply place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. When you're ready to enjoy them, thaw at room temperature and prepare the ganache fresh to fill your cookies.

Serving Suggestions

These cookies are not only a treat for your taste buds but also make an attractive addition to any dessert table. Consider serving them alongside a glass of milk or a rich coffee for a delightful pairing. You can also dust them with powdered sugar or drizzle with more chocolate ganache for an extra touch of elegance.

For a fun twist, try adding a layer of fruit jam under the ganache in each thumbprint. A raspberry or cherry jam would provide a vibrant contrast of flavors that complement the chocolate and hazelnut beautifully, bringing a new dimension to your cookies.

Questions About Recipes

→ Can I use another type of nut instead of hazelnuts?

Yes! You can substitute hazelnuts with walnuts, almonds, or pecans.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to one week.

→ Can I make the dough ahead of time?

Absolutely! You can prepare the dough, shape the cookies, and freeze them before baking. Just bake them directly from the freezer, adding a couple of extra minutes to the cooking time.

→ What type of chocolate is best for ganache?

Semisweet chocolate works best for a balance of sweetness and richness, but you can also use dark chocolate for a more intense flavor.