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If you have a soft spot for cookies that feel like a warm hug, you’re about to fall head over heels for this Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe. These are not just any thumbprint cookies; they perfectly balance rich cocoa-flavored dough with a luscious dollop of chocolate hazelnut spread and a gorgeous burst of fresh raspberry on top. The tender crumb of the cookie paired with the silky spread and the juicy tang of raspberries makes each bite an absolute delight that’s begging to be shared at every occasion.
Ingredients You’ll Need
Sometimes the simplest ingredients create the most unforgettable treats. Here, each component—from the all-purpose flour to the fresh raspberries—plays a crucial role in delivering taste, texture, and pops of color that make these cookies irresistible.
- All-purpose flour (2 cups, 252 grams): The foundation of our cookie, providing structure and a tender bite when measured just right with the spoon-and-level method.
- Dutch process cocoa powder (1/2 cup): Adds deep chocolate richness along with a beautiful dark tone that makes the cookies visually stunning.
- Kosher salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness perfectly.
- Unsalted butter (1 cup, room temperature): Creates tenderness and helps the cookies hold their shape while adding buttery goodness.
- Granulated sugar (3/4 cups plus extra for rolling): Sweetens the dough and gives a lovely crispness to the cookie edges when rolled in sugar.
- Large egg yolks (2): Bring richness and help bind the dough without making it tough.
- Vanilla extract (1 teaspoon): Adds a warm, aromatic note that complements the chocolate and hazelnut beautifully.
- Chocolate hazelnut spread (3/4 cup): The star of the filling — creamy, nutty, and indulgent, it perfectly contrasts with the crumbly cookie.
- Fresh raspberries (36): Bright, juicy, and slightly tart, they crown the cookies with a refreshing finish and vibrant color.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, cocoa powder, and kosher salt in a bowl. This simple step ensures that every spoonful of dough is perfectly blended with that rich chocolate flavor and just the right touch of saltiness to enhance the other ingredients.
Step 2: Cream the Butter and Sugar
Using a stand mixer with the paddle attachment, beat the unsalted butter and granulated sugar until it’s light and fluffy. This takes a few minutes but is so worth it! The air you incorporate now gives the cookies that dreamy tenderness and melt-in-your-mouth quality.
Step 3: Add Egg Yolks and Vanilla
Scrape down the bowl and mix in the egg yolks and vanilla extract. These ingredients enrich the dough, deepen the flavor, and help with the perfect cookie texture every time.
Step 4: Incorporate the Dry Ingredients
Add the dry mixture to the wet ingredients in three additions, mixing gently and scraping the bowl between additions. This method keeps the dough tender and avoids overworking the flour, which can make cookies tough.
Step 5: Chill the Dough
Refrigerate the dough for 30 minutes. Chilling firms up the dough, making it easier to handle and helps the cookies keep their shape while baking.
Step 6: Prepare for Baking
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or nonstick mats. Having your oven and pans ready ensures the cookies bake evenly and don’t stick.
Step 7: Shape and Sugar Coat the Cookies
Scoop the dough into 1½ teaspoon portions and roll each between your hands into a ball. Then, dip the dough balls into extra granulated sugar—this little step guarantees a delightful crisp sugar coating that contrasts perfectly with the soft cookie inside.
Step 8: Create Thumbprints and Bake
Place the sugared dough balls onto the prepared baking sheets. Use your finger or the backside of a 1/4 teaspoon measuring spoon to press an indentation into each ball. Bake for 13 to 15 minutes, rotating pans halfway through. Right after they come out of the oven, gently re-press the indentations to keep them defined as the cookies cool.
Step 9: Fill and Decorate
Once the cookies have cooled completely, fill each indentation with about one teaspoon of chocolate hazelnut spread and top with a fresh raspberry (cut in half if the berries are large). This final touch adds a lovely pop of color and a burst of bright, fresh flavor!
How to Serve Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe
Garnishes
These cookies are already stars, but adding a light dusting of powdered sugar before serving can make them even more festive. You can also sprinkle finely chopped toasted hazelnuts around the edges for extra crunch and a nutty aroma that complements the hazelnut spread beautifully.
Side Dishes
Pairing these thumbprint cookies with a cup of rich espresso or a frothy cappuccino makes for a delightful mid-afternoon treat. For a more indulgent spread, serve alongside a bowl of fresh berries or a slice of your favorite cheesecake to create a stunning dessert board.
Creative Ways to Present
Arrange these cookies on a beautiful platter with edible flowers or fresh mint leaves for a romantic touch. For parties, consider making mini gift boxes or clear cellophane bags tied with ribbon to give guests a memorable and delicious favor.
Make Ahead and Storage
Storing Leftovers
You can store these cookies in an airtight container at room temperature for up to five days without losing their wonderful texture or flavor. Just make sure to keep them in a single layer or separate layers with parchment paper to avoid sticking.
Freezing
If you want to make these cookies in advance, they freeze beautifully. After baking and cooling, place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container. They’ll keep for up to three months, perfect for holiday prep or sudden cravings!
Reheating
To enjoy them fresh out of the oven any time, thaw frozen cookies at room temperature and then warm briefly in a 300-degree oven for 5 minutes. The chocolate hazelnut filling will soften delightfully, making your kitchen smell amazing and the cookies taste freshly baked.
FAQs
Can I use regular cocoa powder instead of Dutch process?
Yes, you can, but Dutch process cocoa gives a smoother, less acidic chocolate flavor that really shines in these cookies. If you only have regular cocoa, the cookies might be a bit more tangy but still delicious.
What can I substitute for chocolate hazelnut spread?
If you don’t have chocolate hazelnut spread, you can try using plain chocolate spread or even a peanut butter and chocolate combo. Just keep in mind the flavor profile will shift slightly.
Can these cookies be made gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend that’s designed for baking, making sure it contains xanthan gum for structure. The texture might be a little different but still very tasty.
Is it necessary to refrigerate the dough?
Refrigerating the dough is really important for these cookies because it firms it up and prevents spreading in the oven. Skipping this step might result in flatter, less tender cookies.
How ripe should the raspberries be?
Choose raspberries that are plump and firm but not mushy. Ripe but fresh raspberries provide the best balance of sweetness and tartness that complements the rich chocolate hazelnut filling perfectly.
Final Thoughts
Now that you know how delightful and straightforward this Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe is, I highly encourage you to give it a try. With such a perfect blend of textures and flavors, they’re bound to become one of your treasured go-to recipes for celebrations or cozy days at home. Baking these is not just about creating a cookie; it’s about crafting moments of joy you can share with loved ones, bite by bite.
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PrintChocolate Hazelnut Thumbprint Cookies with Raspberries Recipe
These Chocolate Hazelnut Thumbprint Cookies with Raspberries combine a rich, cocoa-infused buttery cookie base with a luscious chocolate hazelnut spread center topped with fresh raspberries, creating a perfect balance of chocolatey and fruity flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all purpose flour (measured using a spoon-and-level method), 252 grams
- 1/2 cup unsweetened Dutch process cocoa powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, room temperature (2 sticks)
- 3/4 cup granulated sugar, plus extra for rolling
- 2 large egg yolks
- 1 teaspoon vanilla extract
Fillings and Toppings
- 3/4 cup chocolate hazelnut spread
- 36 raspberries
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the flour, unsweetened Dutch process cocoa powder, and kosher salt until fully combined and set aside.
- Cream Butter and Sugar: Using a stand mixer with the paddle attachment, cream the room temperature unsalted butter and 3/4 cup granulated sugar until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Add Egg Yolks and Vanilla: Mix in the two large egg yolks and vanilla extract until incorporated completely.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients in three additions, mixing well after each addition and scraping the bowl to ensure even mixing.
- Chill Dough: Refrigerate the dough for 30 minutes to firm up for easier handling and better cookie structure.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and position racks in the upper and lower thirds. Line two baking sheets with parchment paper or nonstick baking mats.
- Form Dough Balls: Using a small cookie scoop, portion the dough into 1-1/2 teaspoon sized balls. Roll each portion between your hands into a smooth ball, then roll in additional granulated sugar to coat.
- Make Indentations: Place the dough balls evenly spaced on the prepared baking sheets. Using your finger or the back of a 1/4 teaspoon measuring spoon, press into the center of each dough ball to create an indentation.
- Bake Cookies: Bake for 13 to 15 minutes, rotating the pans halfway through to ensure even baking, until the cookies are set but still soft. Remove from oven and gently re-press indentations using the back of a 1/2 teaspoon measuring spoon.
- Cool Cookies: Allow the cookies to stand on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Fill and Top: Fill each indentation with about 1 teaspoon of chocolate hazelnut spread using a spoon or piping bag. Top each filled cookie with a whole raspberry, cutting larger raspberries in half if necessary, then serve.
Notes
- For best results, measure flour using the spoon-and-level method to avoid dense cookies.
- Chilling the dough helps prevent spreading and keeps the indentations intact during baking.
- If raspberries are large, cut them in half to fit nicely on top of the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies can be made ahead; fill and top just before serving to keep raspberries fresh.
