Description
Hazelnut Thumbprint Cookies with Silky Ganache: Nutty, buttery cookies crowned with a glossy chocolate center—an indulgent twist on a classic.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- 1 cup finely chopped hazelnuts (to roll the cookies in)
- ½ cup heavy cream
- 4 oz dark or semi-sweet chocolate, chopped
- 1 tbsp butter (optional, for shine)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg yolk and vanilla, mixing until smooth.
- Gradually add flour and salt, mixing until a soft dough forms.
- Roll dough into 1-inch balls, then roll each in finely chopped hazelnuts. Place on baking sheet, spacing 2 inches apart.
- Gently press your thumb or the back of a spoon into the center of each ball to create an indentation.
- Bake 12–14 minutes, until edges are golden. If needed, press centers again gently right after baking. Cool completely.
- For ganache: Heat cream until steaming, pour over chopped chocolate, and let sit 2 minutes. Stir until smooth and glossy. Add butter if desired.
- Spoon or pipe ganache into cookie centers. Let set before serving.
Notes
- Chill the dough for 30 minutes before shaping for easier handling.
- If ganache thickens, rewarm gently over low heat or in short bursts in the microwave.
- Finely chop hazelnuts for rolling to ensure even coating.
- Cookies can be stored in an airtight container for up to 3 days at room temperature.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
Keywords: Hazelnut thumbprint cookies, ganache, chocolate center, hazelnut cookies, Nutty butter cookies, elegant dessert