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Hazelnut Thumbprint Cookies with Silky Ganache

Buttery hazelnut cookies with a crisp edge, soft center, and filled with rich, silky chocolate ganache. Perfect for holidays, gifting, or indulgent treats.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup toasted hazelnuts finely chopped
Chocolate Ganache
  • ½ cup heavy cream
  • 4 oz bittersweet chocolate finely chopped
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Measuring cups and spoons
  • Small saucepan
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Toast hazelnuts in a dry skillet over medium heat until fragrant, 5–7 minutes. Chop finely.
  3. Cream butter and both sugars in a large bowl until light and fluffy. Add egg and vanilla, mixing until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into butter mixture until just combined. Fold in chopped hazelnuts.
  5. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
  6. Press thumb or back of teaspoon into center of each cookie to form indentations.
  7. Bake 12–15 minutes until edges are lightly golden. Cool 5 minutes on sheet, then transfer to wire rack.
  8. For ganache, heat cream in a small saucepan until just simmering. Pour over chopped chocolate and let sit 1–2 minutes. Stir until smooth and add vanilla.
  9. Fill cooled thumbprint cookies with ganache using spoon or piping bag. Let set at room temperature 30 minutes or refrigerate for faster setting.
  10. Serve immediately or store in airtight container up to 5 days.

Notes

Optional: sprinkle flaky sea salt over ganache before setting. Dough can be refrigerated for up to 2 days before baking. Mini versions are great for parties or gift boxes.