There’s something truly magical about the combination of hazelnuts and chocolate. These Hazelnut Thumbprint Cookies with Silky Ganache bring that dreamy duo together in the most irresistible way. With a crisp yet buttery hazelnut cookie base and a smooth, velvety ganache filling, these cookies are a sophisticated treat that will impress at any gathering. Whether you’re baking for the holidays, a special event, or just to satisfy your sweet tooth, these cookies are the perfect balance of nutty, chocolatey goodness.
What makes these cookies extra special is their texture. The ground hazelnuts give them a delicate crunch, while the thumbprint indentation holds a rich, creamy ganache that melts in your mouth. Plus, they’re easy to make and can be customized with different toppings like crushed hazelnuts, sea salt, or even a drizzle of caramel. If you’re a fan of Nutella or Ferrero Rocher, you’re going to love these cookies!
Why You’ll Love These Hazelnut Thumbprint Cookies
-
Nutty and Buttery Perfection – The toasted hazelnuts give the cookies a deep, rich flavor that pairs beautifully with chocolate.
-
Silky Ganache Filling – A luscious, melt-in-your-mouth chocolate center that takes these cookies to the next level.
-
Easy to Make – Simple steps and ingredients make these cookies a breeze to prepare.
-
Perfect for Any Occasion – Whether it’s a holiday platter, a tea party, or an afternoon snack, these cookies are always a hit.
-
Customizable – Add toppings like crushed nuts, caramel drizzle, or even espresso powder for a twist on the classic flavor.
Preparation Time and Yield
-
Prep Time: 20 minutes
-
Chill Time: 30 minutes
-
Cook Time: 12-15 minutes
-
Total Time: 1 hour 5 minutes
-
Yield: 24 cookies
Nutritional Information (Per Cookie)
-
Calories: 180
-
Carbohydrates: 15g
-
Protein: 3g
-
Fat: 12g
-
Fiber: 2g
-
Sugar: 9g
Ingredients for Hazelnut Thumbprint Cookies
For the Cookies:
-
1 cup hazelnuts, toasted and finely ground
-
1 ¼ cups all-purpose flour
-
½ teaspoon salt
-
½ cup unsalted butter, softened
-
½ cup brown sugar, packed
-
1 teaspoon vanilla extract
-
1 egg yolk
For the Silky Ganache Filling:
-
½ cup heavy cream
-
4 oz semi-sweet or dark chocolate, finely chopped
-
1 teaspoon vanilla extract
Step-by-Step Instructions for Hazelnut Thumbprint Cookies
Step 1: Toast and Prepare the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 8-10 minutes, or until fragrant. Once cooled, rub them with a clean kitchen towel to remove most of the skins. Then, finely grind them using a food processor.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together the flour, salt, and ground hazelnuts. In a separate large bowl, beat the butter and brown sugar until light and fluffy. Mix in the vanilla extract and egg yolk. Gradually add the dry ingredients, mixing until just combined.
Step 3: Shape the Cookies
Scoop out 1-inch balls of dough and roll them between your palms. Place them on a lined baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie.
Step 4: Chill and Bake
Refrigerate the shaped cookies for 30 minutes to help them hold their shape during baking. Preheat the oven to 350°F (175°C) again if needed. Bake for 12-15 minutes, or until the edges are lightly golden. If the indentations puff up during baking, gently press them down again while the cookies are still warm. Let them cool completely before filling.
Step 5: Make the Ganache
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Mix in the vanilla extract for extra flavor.
Step 6: Fill the Cookies
Once the cookies have cooled, spoon or pipe the silky ganache into the thumbprint indentations. Let the ganache set at room temperature for about 30 minutes, or refrigerate for a quicker set.
Step 7: Serve and Enjoy
Enjoy these cookies as they are, or sprinkle them with crushed hazelnuts, a pinch of sea salt, or a drizzle of melted chocolate for an extra fancy touch.
Ingredient Background
Hazelnuts are the star ingredient in these cookies, providing a distinctively rich and nutty flavor. Toasting them enhances their natural oils, bringing out a deeper aroma and taste. Ground hazelnuts also contribute to the texture, making the cookies slightly crumbly yet buttery. Hazelnuts are not only delicious but also packed with healthy fats, antioxidants, and vitamin E, which support heart health and skin nourishment.
Chocolate plays a key role in the silky ganache filling, offering a luxurious contrast to the crisp, nutty cookie base. The combination of semi-sweet or dark chocolate with heavy cream creates a smooth, velvety texture that melts in your mouth. Dark chocolate is also known for its antioxidants and mood-boosting properties, making these cookies a treat that’s indulgent yet satisfying.
Brown sugar is another essential component, giving the cookies a deep caramel-like sweetness and contributing to their soft texture. Unlike granulated sugar, brown sugar contains molasses, which keeps baked goods moist and adds a subtle richness. It pairs exceptionally well with the toasted hazelnuts, enhancing the overall flavor profile of the cookies.
Technique Tips for Hazelnut Thumbprint Cookies
To achieve the perfect thumbprint cookies, chilling the dough before baking is a crucial step. Refrigerating the shaped cookies for at least 30 minutes helps them maintain their structure in the oven, preventing them from spreading too much or losing their indentations. If you skip this step, the cookies might turn out too flat or misshapen.
When making the ganache, always use finely chopped chocolate to ensure even melting. Pouring hot (not boiling) cream over the chocolate and letting it sit before stirring creates a smoother texture. If the ganache looks too thin, let it cool slightly before filling the cookies—it will thicken as it sets. If it’s too thick, gently reheat it over a double boiler or in short bursts in the microwave.
If you want a more pronounced thumbprint indentation, use the back of a teaspoon or a small measuring spoon instead of your thumb. This ensures a uniform, deep well for the ganache filling. If the indentations puff up during baking, press them down again immediately after taking them out of the oven while the cookies are still warm.
Alternative Presentation Ideas
For an elegant touch, drizzle the finished cookies with melted chocolate or caramel. A thin zigzag pattern over the ganache creates a visually appealing look while adding extra decadence. If you love the combination of chocolate and hazelnuts, you can even mix a teaspoon of Nutella into the ganache for a slightly sweeter, creamier filling.
If you want a more textured appearance, sprinkle finely chopped toasted hazelnuts over the ganache before it sets. This adds a slight crunch and enhances the nutty flavor, making the cookies even more irresistible. You can also dust them with powdered sugar or cocoa powder for a festive, bakery-style finish.
For a gourmet-style plating, serve these cookies alongside a scoop of vanilla or hazelnut ice cream on a dessert plate. Add a few fresh raspberries or a dollop of whipped cream for contrast, turning these thumbprint cookies into an impressive plated dessert.
Freezing and Storing Hazelnut Thumbprint Cookies
These cookies store well at room temperature for up to 5 days when kept in an airtight container. If you live in a warm climate, it’s best to refrigerate them, as the ganache filling can soften too much in high temperatures. Refrigerated cookies stay fresh for up to a week, and you can let them sit at room temperature for a few minutes before serving for the best texture.
To freeze the baked cookies, place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to an airtight container with parchment paper between layers to prevent sticking. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
If you want to freeze the dough instead, shape the cookies and make the indentations, then freeze them on a baking sheet. Once solid, store them in a freezer-safe container. When ready to bake, let them thaw slightly before baking as usual. This is a great option for making fresh cookies on demand.
Healthier Twist Ideas
For a healthier version, swap out all-purpose flour with whole wheat flour or almond flour. Almond flour adds a more intense nutty flavor while keeping the cookies gluten-free, and it also makes them slightly softer in texture.
To reduce sugar, you can replace brown sugar with coconut sugar or a natural sweetener like maple syrup. Keep in mind that liquid sweeteners might slightly alter the texture, so you may need to add a bit more flour to balance the moisture content.
For a dairy-free alternative, use coconut cream instead of heavy cream in the ganache. Coconut cream creates a similar richness while adding a hint of natural sweetness. Pairing coconut cream with dark chocolate also enhances the overall depth of flavor, making the ganache just as silky and delicious.
Serving Suggestions for Events
These Hazelnut Thumbprint Cookies are perfect for holiday cookie platters. Their elegant appearance and rich flavor make them stand out among other classic cookies. Serve them alongside shortbread, biscotti, or sugar cookies for a beautifully curated dessert tray.
For a coffee or tea gathering, pair these cookies with espresso, cappuccino, or a hazelnut-flavored latte. The deep, roasted notes of the hazelnuts complement the boldness of coffee, making them an ideal afternoon treat. They also go well with black tea or herbal blends featuring vanilla or cinnamon.
If you’re preparing a dessert bar for a special occasion, arrange these cookies with other small treats like truffles, macarons, or chocolate-covered strawberries. Their bite-sized shape makes them easy to grab, and they provide a sophisticated contrast to other sweets.
Frequently Asked Questions (FAQs)
1. Can I use pre-ground hazelnuts instead of grinding them myself?
Yes, but freshly toasted and ground hazelnuts provide the best flavor. If using pre-ground hazelnuts, make sure they are unsalted and finely milled.
2. Why did my cookies spread too much?
This can happen if the butter was too soft or if the dough wasn’t chilled. Chilling the dough for 30 minutes helps the cookies keep their shape.
3. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking, or freeze the dough for up to 2 months.
4. How do I make the ganache thicker?
Let it cool at room temperature for a longer time, or add an extra ounce of chopped chocolate to help it firm up faster.
5. Can I use milk chocolate instead of dark chocolate?
Yes, but milk chocolate is sweeter and softer, so you may need to reduce the cream slightly to maintain a thick consistency.
6. How do I keep the cookies from cracking when making the indentations?
Press gently and evenly, and if cracks form, smooth them out with your fingers before baking. Chilling the dough also helps.
7. Can I make these cookies gluten-free?
Yes! Replace all-purpose flour with almond flour or a gluten-free flour blend for a naturally gluten-free version.
8. How do I store leftover ganache?
Ganache can be stored in an airtight container in the fridge for up to a week. Reheat it gently before using.
9. Can I add other flavors to the ganache?
Yes! A touch of espresso powder, orange zest, or hazelnut liqueur can enhance the chocolate flavor beautifully.
10. What’s the best way to serve these cookies?
They taste best at room temperature with a warm drink, but they’re also delicious slightly chilled if you prefer a firmer ganache.
Conclusion
Hazelnut Thumbprint Cookies with Silky Ganache are the perfect treat for anyone who loves the combination of nutty, buttery cookies and rich, creamy chocolate. These cookies are not only visually stunning but also packed with deep, roasted hazelnut flavor and a smooth ganache that melts in your mouth.
Whether you’re making them for the holidays, a special occasion, or simply to enjoy with your favorite cup of coffee, they are sure to impress. With a few simple tips, you can customize them to your liking—whether adding a touch of sea salt, drizzling extra chocolate, or making them gluten-free.
Now that you have everything you need to make these delightful cookies, it’s time to get baking! Enjoy every bite of this deliciously sophisticated treat.
Print
Hazelnut Thumbprint Cookies with Silky Ganache
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
Ingredients
For the Cookies:
- 1 cup hazelnuts, toasted and finely ground
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 egg yolk
For the Silky Ganache Filling:
- ½ cup heavy cream
- 4 oz semi-sweet or dark chocolate, finely chopped
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 8-10 minutes, or until fragrant. Once cooled, rub them with a clean kitchen towel to remove most of the skins. Then, finely grind them using a food processor.
In a medium bowl, whisk together the flour, salt, and ground hazelnuts. In a separate large bowl, beat the butter and brown sugar until light and fluffy. Mix in the vanilla extract and egg yolk. Gradually add the dry ingredients, mixing until just combined.
Scoop out 1-inch balls of dough and roll them between your palms. Place them on a lined baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie.
Refrigerate the shaped cookies for 30 minutes to help them hold their shape during baking. Preheat the oven to 350°F (175°C) again if needed. Bake for 12-15 minutes, or until the edges are lightly golden. If the indentations puff up during baking, gently press them down again while the cookies are still warm. Let them cool completely before filling.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Mix in the vanilla extract for extra flavor.
Once the cookies have cooled, spoon or pipe the silky ganache into the thumbprint indentations. Let the ganache set at room temperature for about 30 minutes, or refrigerate for a quicker set.
Enjoy these cookies as they are, or sprinkle them with crushed hazelnuts, a pinch of sea salt, or a drizzle of melted chocolate for an extra fancy touch.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 180
- Sugar: 9g
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g