Irresistible Chocolate Hazelnut Cream Thumbprints Recipe

Sweet chocolate hazelnut cream thumbprints dance between delicate and decadent, promising a magical bite-sized treat.

Nutty undertones weave through buttery cookies like whispered secrets.

Delicate indentations cradle rich chocolate filling, creating miniature edible art pieces.

Each thumbprint tells a story of careful crafting and pure indulgence.

Crumbly edges give way to smooth, silky centers that melt on your tongue.

Elegant yet playful, these cookies bring unexpected joy to any dessert moment.

Uncover the magic of this irresistible recipe that will make you the star baker among friends.

Chocolate Hazelnut Cream Thumbprints FAQs

• Are hazelnuts necessary for this recipe?

Hazelnuts add texture and flavor, but you can substitute with almonds or pecans if preferred.

• Can I use regular cocoa or Dutch-processed cocoa?

Dutch-processed cocoa works best for a deeper, richer chocolate flavor and smoother texture.

• How do I know when the cookies are properly baked?

The edges will look set and slightly firm, with a matte appearance rather than glossy.

• Is homemade chocolate hazelnut spread better than store-bought?

Store-bought spread works perfectly fine and saves time, so no need to make it from scratch.

Decadent Chocolate Hazelnut Cream Thumbprints For Every Occasion

• Craft Decadent Delights: These chocolate hazelnut thumbprints transform simple ingredients into gourmet-style cookies that look and taste professionally made.
• Master Baking Techniques: Perfect for bakers wanting to level up their skills with a recipe that teaches precise techniques like creating indentations and coating with egg white and nuts.
• Crowd-Pleasing Dessert: Guaranteed to impress at potlucks, family gatherings, or as a special treat with their elegant appearance and rich chocolate-hazelnut combination.
• Quick Kitchen Project: Requires minimal ingredients and straightforward steps, making these cookies accessible for both novice and experienced bakers seeking a delicious homemade dessert.

Ingredients For Chocolate Hazelnut Cream Thumbprints

• Flour: Essential base for creating the cookie's structure and texture.
• Cocoa Powder: Provides rich chocolate flavor and deep color to the cookies.
• Butter: Adds richness and helps create a tender, soft cookie.
• Sugar: Provides sweetness and helps with cookie caramelization.
• Egg Yolk: Contributes to the cookie's richness and helps bind ingredients.

• Egg White: Used for helping chopped hazelnuts adhere to the cookie surface.
• Milk: Adds moisture and helps blend the cookie dough smoothly.
• Vanilla Extract: Enhances overall flavor complexity.

• Chopped Hazelnuts: Provides a crunchy exterior and nutty flavor to the cookies.
• Chocolate Hazelnut Spread: Creates a decadent filling that completes the thumbprint cookie.

• Salt: Balances the sweetness and enhances the overall flavor profile.

How To Make Chocolate Hazelnut Cream Thumbprints

Step 1: Prepare Baking Station

Grab your baking sheet and line it with parchment paper. Set your oven to warm up at 350°F.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Salt

Whisk them together until perfectly blended.

Step 3: Create Creamy Butter Base

• Egg yolk
• Milk
• Vanilla extract

Mix until everything looks smooth and creamy.

Step 4: Blend Wet and Dry Mixtures

Slowly add the dry ingredient mixture into the butter mixture. Stir gently until everything combines into a consistent dough.

Step 5: Prepare Hazelnut Coating

Whisk the egg white until it becomes slightly frothy. Chop hazelnuts into small pieces.

Step 6: Shape Delightful Cookies

Roll the dough into small, adorable 1-inch balls. Dip each ball into the egg white, then roll in chopped hazelnuts for a crunchy exterior.

Step 7: Create Cookie Indentations

Place the nutty balls on the prepared baking sheet. Using your thumb or the back of a small spoon, create a gentle indentation in the center of each cookie.

Step 8: Bake to Perfection

Slide the baking sheet into the preheated oven. Bake for 10-12 minutes until the cookies look set. Once out of the oven, quickly re-press the centers to maintain the indentation.

Step 9: Fill with Chocolate Decadence

After the cookies cool completely, fill each indentation with rich chocolate hazelnut spread. Enjoy your luxurious treats!

Expert Tips For Chocolate Hazelnut Cream Thumbprints

• Ensure butter is at room temperature for smoother, easier creaming and better cookie texture.
• Toast hazelnuts beforehand to enhance their nutty flavor and add a delightful crunch to the cookies.
• Press cookie centers gently while warm to create perfect wells for chocolate hazelnut filling.
• Use high-quality chocolate hazelnut spread for a rich, indulgent taste that elevates the entire dessert.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain their delicate texture and flavor.

Creative Variations For Chocolate Hazelnut Cream Thumbprints

• Nutty Caramel Swirl: Replace chocolate hazelnut spread with rich caramel sauce, using roasted almonds instead of hazelnuts for a sweet and crunchy alternative.
• White Chocolate Raspberry: Swap chocolate hazelnut spread with white chocolate ganache, then top with fresh raspberry jam for a fruity and creamy combination.
• Coconut Almond Dream: Substitute hazelnuts with toasted coconut flakes, fill centers with almond butter, creating a tropical-inspired cookie with nutty undertones.
• Peanut Butter Chocolate Chip: Use chopped peanuts for coating, fill centers with smooth peanut butter, and sprinkle mini chocolate chips for extra indulgence.

Perfect Pairings For Chocolate Hazelnut Cream Thumbprints

• Pair with Rich Espresso: Complement the intense chocolate hazelnut flavor with a bold, freshly brewed espresso that cuts through the sweetness and enhances the nutty undertones.
• Serve with Vanilla Bean Ice Cream: Create a delightful contrast by adding a scoop of creamy vanilla bean ice cream alongside the thumbprints, offering a cool, smooth counterpoint to the warm, rich cookies.
• Match with Dessert Wine: Select a sweet Port or Moscato wine that echoes the chocolate's depth and provides a luxurious finishing touch to this decadent dessert experience.
• Accompany with Hazelnut Liqueur: Elevate the tasting experience by sipping a chilled hazelnut liqueur that amplifies the cookie's nutty essence and creates a harmonious flavor profile.

Storage Advice For Chocolate Hazelnut Cream Thumbprints

• Store cooled thumbprints in an airtight container between parchment layers for up to 5 days. Keep away from direct sunlight and moisture.
• Wrap individual cookies tightly in plastic wrap, then place in freezer-safe container. Freeze unadorned cookies for maximum 3 months. Separate layers with wax paper to prevent sticking.
• Remove frozen cookies from freezer and let sit at room temperature for 30-45 minutes. Avoid microwaving to maintain crisp texture and prevent soggy edges.
• Warm cookies briefly in preheated oven at 300F for 3-4 minutes if desired. Check frequently to prevent over-browning or burning the delicate hazelnut coating.

Chocolate Hazelnut Cream Thumbprints Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

• Total Time: 25-27 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Sweet chocolate hazelnut cream thumbprints deliver irresistible comfort with delicate cookie edges and rich ganache centers. Crisp buttery rounds nestle creamy chocolate filling, promising pure indulgence for dessert enthusiasts seeking elegant simplicity.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg, separated

Nuts and Flavorings:

• 1 cup hazelnuts, finely chopped
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Additional Ingredients:

• 1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Gather all ingredients and prepare workspace by lining a baking sheet with parchment paper. Heat oven to 350F (175C).
2. Combine flour, cocoa powder, and salt in a mixing bowl, whisking thoroughly to eliminate any lumps.
3. Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, creating a smooth texture.
4. Incorporate egg yolk, milk, and vanilla extract into the butter mixture, blending until fully integrated.
5. Gradually fold dry ingredients into the wet mixture, stirring until a cohesive dough forms without overmixing.
6. Whip egg white until it becomes light and frothy with soft peaks.
7. Roll dough into small, uniform balls approximately 1-inch in diameter.
8. Dip each dough ball into the frothed egg white, ensuring complete coverage.
9. Roll coated dough balls in finely chopped hazelnuts, pressing gently to help nuts adhere.
10. Arrange nut-covered dough balls on the prepared baking sheet, leaving space between each cookie.
11. Using your thumb or the back of a small spoon, create a gentle indentation in the center of each cookie.
12. Bake for 10-12 minutes, watching for subtle firmness and set edges.
13. Immediately upon removing from oven, reinforce the center indentations while cookies are still warm.
14. Allow cookies to cool completely on a wire rack.
15. Once cooled, generously fill each indentation with chocolate hazelnut spread.

Notes

• Swap regular flour with gluten-free flour blend for celiac or gluten-sensitive individuals, ensuring the same delightful texture and taste.
• Toast hazelnuts beforehand to enhance their nutty flavor and create a deeper, more complex taste profile for the cookies.
• Control the sweetness by using dark chocolate hazelnut spread or reducing sugar content slightly without compromising the cookie’s rich character.
• Create a nut-free version by replacing hazelnuts with toasted coconut flakes or crushed pretzels for added crunch and variety.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 139
• Sugar: 7 g
• Sodium: 10 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 17 mg