There is something utterly irresistible about that perfect combination of rich chocolate, nutty hazelnuts, and a delightfully tender cookie to embrace it all. This Chocolate Hazelnut Cream Thumbprints Recipe delivers exactly that magic in every bite. These little beauties are soft, buttery, with a luscious center of smooth chocolate-hazelnut cream that melts on your tongue and leaves you craving more. Whether you’re baking for a cozy afternoon treat, a holiday gathering, or simply to indulge a sweet craving, this recipe is your ticket to a homemade delight that’s both impressive and comforting.
Ingredients You’ll Need
These simple ingredients come together to create a cookie that balances buttery richness, sweet creaminess, and a satisfying nutty crunch. Each element plays a role that elevates the texture and flavor, making this dish one you’ll want to make again and again.
- 1/2 cup unsalted butter (softened): The base of your cookie dough, lending richness and tenderness to every bite.
- 1/3 cup granulated sugar: Adds just the right amount of sweetness while helping the cookies brown beautifully.
- 1 large egg yolk: Helps bind ingredients together while adding a silky texture to the dough.
- 1/2 teaspoon vanilla extract: Infuses a warm, fragrant note that complements the hazelnut and chocolate.
- 1 cup all-purpose flour: The structure of the cookie, providing a cakey yet crumbly consistency.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering the sweet elements.
- 1/3 cup finely chopped hazelnuts (plus more for garnish): Adds delightful crunch and nutty depth in every bite.
- 1/2 cup chocolate-hazelnut spread (such as Nutella): The luscious, creamy filling that makes these thumbprints so memorable.
- 2 tablespoons heavy cream: Mixed into the spread to create a smooth, silky filling that’s easy to pipe or spoon.
How to Make Chocolate Hazelnut Cream Thumbprints Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) to ensure it’s hot and ready when your dough is formed. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is key for creating that tender, melt-in-your-mouth texture in your cookies.
Step 3: Add Egg Yolk and Vanilla
Mix in the egg yolk and vanilla extract until fully incorporated. These ingredients bring moisture and flavor to the dough, ensuring each cookie tastes rich and fragrant.
Step 4: Combine Dry Ingredients and Hazelnuts
Gently stir in the all-purpose flour, salt, and finely chopped hazelnuts. The dough will come together into a soft but manageable consistency, with hazelnut pieces distributed evenly for crunch.
Step 5: Shape the Dough
Roll the dough into 1-inch balls, spacing them about 2 inches apart on your prepared baking sheet to allow room for spreading. Press your thumb or the back of a spoon into the center of each ball to create a well — this will hold the luscious filling later.
Step 6: Bake to Golden Perfection
Bake the cookies for 10 to 12 minutes, until the edges begin to turn a lovely golden shade. If you notice the thumbprint centers puffing up during baking, press them gently back down with a spoon while still warm. Then, let the cookies cool completely on a wire rack.
Step 7: Prepare the Chocolate Hazelnut Cream Filling
In a small bowl, whisk together the chocolate-hazelnut spread and heavy cream until smooth and creamy. This creates the perfect filling consistency that’s silky but holds its shape beautifully.
Step 8: Fill and Garnish
Once the cookies are cooled, spoon or pipe the chocolate hazelnut cream into the center of each thumbprint. Top with extra chopped hazelnuts for an added crunch and a pretty, inviting finish. Allow the filling to set before serving — patience will reward you!
How to Serve Chocolate Hazelnut Cream Thumbprints Recipe
Garnishes
A sprinkle of chopped hazelnuts adds texture and visual appeal, but you can also dust the cookies lightly with powdered sugar for a festive touch. A pinch of sea salt on top of the chocolate cream elevates the flavor beautifully by balancing sweetness.
Side Dishes
These thumbprints pair wonderfully with a warm cup of coffee, tea, or even a glass of cold milk. For dessert, consider serving alongside fresh berries or a scoop of vanilla ice cream for a decadent treat.
Creative Ways to Present
Place these cookies on a rustic wooden board surrounded by hazelnut halves and sprigs of fresh mint for a charming display. Or arrange them in colorful mini cupcake liners to make them easy to grab and to brighten up your dessert table.
Make Ahead and Storage
Storing Leftovers
Store your Chocolate Hazelnut Cream Thumbprints Recipe treats in an airtight container at room temperature. They stay delightfully fresh for up to four days, allowing you to enjoy homemade goodness throughout the week.
Freezing
If you want to prep in advance, freeze the baked but unfilled cookies in a single layer on a tray. Once frozen, transfer them to a freezer-safe bag or container for up to a month. Thaw before filling to maintain that perfect texture.
Reheating
To revive your cookies, gently warm them in the oven at 300°F (150°C) for about 5 minutes. Add the chocolate hazelnut cream filling fresh after warming to keep it luscious and smooth.
FAQs
Can I use chopped almonds instead of hazelnuts?
Absolutely! While hazelnuts offer that classic flavor, almonds provide a lovely crunch and pair nicely with chocolate. Just toast them lightly for the best taste.
Is there a dairy-free alternative for the butter and cream?
You can substitute plant-based butter and a non-dairy cream such as coconut cream to make this recipe dairy-free. The texture may vary slightly but the flavor will still be delicious!
How important is it to cool the cookies before filling?
Cooling is crucial. Filling warm cookies will cause the chocolate hazelnut cream to melt and run, losing that beautiful thumbprint look and texture.
Can I make the dough ahead of time?
Yes, store the dough wrapped tightly in the fridge for up to 2 days. Let it soften slightly before rolling into balls to make shaping easier.
Can these cookies be gluten-free?
To make a gluten-free version of this Chocolate Hazelnut Cream Thumbprints Recipe, simply use a 1-to-1 gluten-free flour blend. The texture might be a bit different but still wonderfully tasty.
Final Thoughts
There is just something so joyful about creating these tender, nutty, chocolate-filled thumbprint cookies from scratch. This Chocolate Hazelnut Cream Thumbprints Recipe is a warm hug in cookie form, perfect for any occasion or a quiet moment of sweetness. Give it a try and watch it become a beloved staple in your baking repertoire — your friends and family will be asking for the recipe before long!
Print
Chocolate Hazelnut Cream Thumbprints Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Hazelnut Cream Thumbprints are tender, buttery cookies filled with a luscious blend of chocolate-hazelnut spread and cream, creating the perfect indulgent treat. The addition of chopped hazelnuts gives a delightful crunch, making these cookies an easy and elegant dessert ideal for holidays or everyday enjoyment.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup finely chopped hazelnuts (plus more for garnish)
Filling
- 1/2 cup chocolate-hazelnut spread (such as Nutella)
- 2 tablespoons heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. Gradually stir in the all-purpose flour, salt, and finely chopped hazelnuts, working the mixture until a soft dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Using your thumb or the back of a spoon, press a well into the center of each ball to create space for the filling.
- Bake the Cookies: Bake the thumbprints in the preheated oven for 10–12 minutes, or until the edges turn lightly golden. If the centers puff up during baking, gently press them down again with a spoon while the cookies are still warm. Allow the cookies to cool completely on a wire rack.
- Prepare the Filling: In a small bowl, mix the chocolate-hazelnut spread with the heavy cream until smooth and creamy.
- Fill the Cookies: Spoon or pipe the chocolate-hazelnut cream mixture into each cooled cookie’s center. Garnish with additional chopped hazelnuts for extra texture and presentation.
- Set and Serve: Let the filling set before serving to enjoy the perfect combination of creamy filling and crisp cookie.
Notes
- Store the cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For a festive holiday touch, dust the cookies lightly with powdered sugar before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
