Thumbprint Cookies Recipe
Thumbprint Cookies are tender, rich cocoa cookies rolled in toasted hazelnuts and filled with a creamy chocolate hazelnut spread. These bite-sized treats are perfect for any occasion, combining nutty crunch with a luscious center in a delightful homemade cookie.
- Prep Time: 20 minutes
- Cook Time: 8 minutes per batch (approx. 24 minutes total for three batches)
- Total Time: 44 minutes
- Yield: Approximately 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Scale
Dry Ingredients
- 200 g all-purpose flour (plain flour)
- 30 g Dutch processed cocoa powder
- 1/4 tsp salt
Wet Ingredients
- 250 g unsalted butter
- 1 egg yolk
- 40 g milk
- 115 g powdered sugar
- 2 tsp vanilla extract
Additional Ingredients
- 125 g finely chopped hazelnuts (toasted)
- 100 g chocolate hazelnut spread
Instructions
- Preheat oven: Set the oven to 180°C (355°F) with the fan on, or 160°C (320°F) if your oven’s fan is off. Line two large baking trays with baking paper and set them aside.
- Combine dry ingredients: In a medium mixing bowl, whisk together the flour, Dutch processed cocoa powder, and salt until evenly combined.
- Cream butter and sugar: In a separate large bowl, add the unsalted butter, powdered sugar, egg yolk, milk, and vanilla extract. Beat on high speed using an electric mixer until the mixture is fluffy and pale, about 3 minutes.
- Form cookie balls: Using a 1 1/2 tablespoon scoop or an ice cream scoop, roll the dough into approximately 30 balls, ensuring uniform size for even baking.
- Roll in hazelnuts and bake: Gently roll each cookie ball in the finely chopped toasted hazelnuts to coat them. Arrange the coated balls spaced evenly on one lined baking tray at a time and bake on the middle rack for 8 minutes. Do not flatten the cookies before baking; they will naturally spread and flatten in the oven.
- Indent cookies: Immediately after removing the cookies from the oven, use a measuring tablespoon to create an indentation in the center of each warm cookie. Then, use a round cookie cutter slightly larger than the cookies to gently reshape them into perfect circles. Allow them to cool completely on the tray.
- Fill with hazelnut spread: Once cooled, spoon or pipe the chocolate hazelnut spread into the indentations at the center of each cookie. Let the filled cookies set completely before serving to enjoy their full texture and flavor.
Notes
- To toast hazelnuts, spread them in a single layer on a baking sheet and roast in a preheated oven at 180°C (355°F) for 8-10 minutes, stirring occasionally until fragrant and golden.
- Use good quality Dutch processed cocoa powder for a richer chocolate flavor.
- Ensure the butter is at room temperature for easier creaming.
- Do not flatten the dough balls before baking, as the cookies will spread naturally.
- Using a piping bag for the chocolate hazelnut spread helps achieve a neat and uniform filling.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: thumbprint cookies, hazelnut cookies, chocolate cookies, homemade cookies, cocoa cookies, nutty cookies, chocolate hazelnut spread cookies
Find it online: https://biteandenjoy.com/thumbprint-cookies-recipe/
