Chocolate Hazelnut Thumbprint Treats

These Chocolate Hazelnut Thumbprint Cookies with Nutella are a decadent treat perfect for any occasion. The rich cocoa and buttery dough form a tender cookie base, while the crunchy hazelnuts add texture. The luscious Nutella ganache filling creates an indulgent center that makes every bite a delightful experience. This recipe perfectly balances flavors and textures, making it a sure crowd-pleaser.

I remember baking these during the holidays and how the smell of toasted hazelnuts and chocolate instantly filled the house with warmth. Now baking them has become a cherished tradition with family and friends asking for seconds.

Ingredients

• All purpose flour: spooned and leveled ensures the perfect structure for the cookies
• Cocoa powder: adds deep chocolate flavor to balance the sweet Nutella
• Baking powder: helps the cookies rise slightly for a tender, soft texture
• Fine sea salt: enhances the chocolate and balances sweetness
• Unsalted butter: at room temperature provides richness and a tender crumb
• Light brown sugar: contributes a subtle caramel depth while granulated sugar adds crispness
• Large egg yolk: binds the ingredients and enriches the dough
• Vanilla extract: adds aromatic warmth to round out the chocolate notes
• Milk: softens the dough and keeps it moist
• Finely chopped hazelnuts: offer a delightful crunch and rich nuttiness choose fresh nuts for the best flavor
• Nutella and heavy cream: combine to make a quick and silky ganache that fills the cookies effortlessly

Instructions

Make the dough:

Whisk flour cocoa powder baking powder and salt in a medium bowl to distribute everything evenly

In a large bowl or stand mixer use paddle attachment to beat butter and both sugars on medium speed for about 2 to 3 minutes until light and fluffy to create a tender base

Add egg yolk vanilla and milk beating again until smooth scraping down the sides to ensure everything is mixed well

With mixer on its lowest speed add flour mixture in two parts mixing just until combined dough may appear crumbly but pressing it together gently by hand will create a smooth ball

Cover bowl with plastic wrap refrigerate for at least one hour or overnight for easier handling and improved texture

Form cookies:

Allow dough to come to room temperature for 10 to 15 minutes

Scoop tablespoon sized portions about 20 grams each and roll into smooth balls

Roll each ball in finely chopped hazelnuts coating the exterior evenly for a crunchy finish

Place on baking sheet lined with parchment paper and press a thumb or wooden spoon handle into center for indentation where ganache will go later

Refrigerate shaped cookies for 30 minutes to help maintain their shape during baking

Bake cookies:

Preheat oven to 350 degrees Fahrenheit

Bake for 10 to 12 minutes until edges set but centers remain slightly soft

If indentations puff up during baking gently press down again while warm

Cool on baking sheet for 5 minutes to stabilize then transfer to wire rack to cool completely

Prepare Nutella ganache:

Heat heavy cream just until simmering in a small saucepan do not boil

Pour hot cream over Nutella placed in a heatproof bowl let sit for 5 minutes for the Nutella to soften

Stir gently until smooth and creamy forming a luscious ganache

Fill cookies:

Transfer ganache to piping bag snip tip and fill each cookie indentation carefully

Allow ganache to set at room temperature before serving

My favorite part is the ganache filling the contrast of smooth Nutella cream with the crunchy cookie exterior. When I first made these, family members eagerly tried to get the recipe, calling them their favorite cookies ever.

Storage Tips

Store these cookies in an airtight container at room temperature for up to 3 days to keep them fresh and soft You can refrigerate leftovers for up to a week just make sure they are sealed well to prevent drying out For longer storage they freeze beautifully wrapped individually in plastic then placed in a resealable bag for up to 3 months Allow frozen cookies to thaw at room temperature before serving so the ganache softens back to that perfect creamy texture

Ingredient Substitutions

Use almond flour or a gluten free flour blend instead of all purpose flour for gluten free versions though texture will vary Hazelnuts can be swapped for pecans or walnuts if preferred or if a nut allergy is not a concern use toasted coconut flakes for a different crunch Half and half or whole milk can replace heavy cream in the ganache but full cream produces the best silky smooth result You could also use a chocolate spread other than Nutella if you have dietary restrictions or preferences but the classic hazelnut flavor pairs best here

Serving Suggestions

These cookies pair wonderfully with a cup of espresso or strong black coffee to balance the sweetness They also make a great after dinner treat alongside a scoop of vanilla ice cream or whipped cream for dessert For a festive touch add a sprinkle of coarse sea salt on top before serving to highlight the chocolate notes

This recipe promises a perfect blend of textures and rich flavors, making every bite a true indulgence. Enjoy the joy of baking and sharing these delightful cookies with loved ones.

FAQs about Recipes

→ What gives the cookies their crunchy texture?

The exterior is rolled in finely chopped hazelnuts, adding a delightful crunch contrasted with the soft cookie base.

→ How do I prevent the cookies from spreading too much?

Refrigerate the dough before shaping and again after forming the thumbprints to help cookies hold their shape during baking.

→ Can I use another chocolate spread besides Nutella for the ganache?

Yes, any smooth chocolate-hazelnut spread will work similarly when combined with warm cream to create the ganache.

→ What is the best way to create the indentation in the cookies?

Press gently into each cookie ball’s center with your thumb or the handle of a wooden spoon before chilling and baking.

→ How should the ganache be applied to the cooled cookies?

Fill a piping bag with the ganache and carefully pipe it into the thumbprint indentation once cookies have cooled to room temperature.