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Chocolate Hazelnut Thumbprint Cookies

Buttery cocoa thumbprint cookies rolled in toasted hazelnuts and filled with rich chocolate ganache.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 0.75 cup toasted hazelnuts finely chopped
Chocolate Filling
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream
  • 1 tbsp unsalted butter

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk flour, cocoa powder, baking powder, and salt in a bowl.
  3. Cream butter and brown sugar until fluffy. Add egg and vanilla.
  4. Mix dry ingredients into wet ingredients with milk until dough forms.
  5. Roll dough into balls and coat in chopped hazelnuts.
  6. Press thumbprint into each cookie and bake 10–12 minutes.
  7. Prepare ganache by pouring hot cream over chocolate chips and stirring smooth.
  8. Fill cooled cookies with ganache and allow to set.

Notes

Chill dough for 20 minutes if too soft. Store in airtight container up to 4 days.