Mini Chocolate Hazelnut Thumbprint Cookies: Tiny Treats, Big Flavor!

If you're a fan of bite-sized snacks, prepare yourself for a cookie that packs a serious punch. These Mini Chocolate Hazelnut Thumbprint Cookies are tiny but mighty, delivering rich cocoa flavor, nutty crunch, and a luscious hazelnut cream center. They're perfect for snacking, sharing, or impressing guests at any gathering. Whether you're making a batch for a party, a holiday treat, or just because, you’ll need to make extra. These disappear fast.

Their charm lies in their texture, a tender cookie coated in chopped almonds, gently indented in the center, and filled with creamy hazelnut. The recipe comes together quickly, making it a fantastic option when you're short on time but still want something that looks and tastes impressive.

What are Chocolate Hazelnut Thumbprint Cookies?

Thumbprint cookies, or "Hallongrotta" in Swedish, have been around for ages and traditionally feature a jam filling. In some parts of the world, thumbprint cookies are called "bird’s nest cookies" due to their shape. While classic versions use jam, many modern takes incorporate chocolate, caramel, or even peanut butter fillings.

The idea of filling a cookie with cream isn’t new, bakers have been pressing small wells into dough and stuffing them for centuries. But what makes this version special? The contrast of textures: crispy almonds on the outside, a chocolaty base, and a velvety hazelnut center. Plus, they’re the perfect size, small enough to pop into your mouth but rich enough to satisfy a sweet craving.

Pro Tips for the Best Mini Chocolate Hazelnut Thumbprint Cookies

• Make sure your butter is softened but not melted. This ensures a smooth dough and prevents the cookies from spreading too much.
• Once the flour is added, mix until just combined. Overworking the dough can make the cookies tough.
• These cookies are meant to be mini. Keeping them around 6g each ensures the perfect bite-sized treat.
• Freezing the cookies for 30 minutes before baking helps them hold their shape and prevents excessive spreading.
• These cookies bake at a low temperature, so keep an eye on them to avoid drying out.

Can I Use a Different Nut Coating?

Absolutely! While almonds provide a wonderful crunch, you can swap them out for finely chopped hazelnuts, pecans, or even shredded coconut for a unique twist.

Can I Make These Without Cocoa Powder?

You can, but the cookies will lose their rich chocolate flavor. If you prefer a vanilla version, simply omit the cocoa and add a splash of vanilla extract.

How Do I Make The Indentations Without Cracking the Dough?

Make sure the dough is soft and pliable. If it cracks slightly, simply smooth it over with your fingers before baking.

What Other Fillings Can I Use?

Besides hazelnut cream, try caramel, fruit jam, or even peanut butter for a different flavor profile.

Do You Fill the Cookies Before or After Baking Them?

Add the hazelnut cream once the cookies are completely cool to prevent it from melting and becoming runny.

How to Store Leftovers

To keep these cookies fresh, refrigerate them for up to two weeks. You can also freeze them for up to three months; just thaw at room temperature before enjoying.

How to Make Mini Chocolate Hazelnut Thumbprint Cookies

Step 1

Step 1

In a mixing bowl, beat the softened butter and powdered sugar with an electric mixer until smooth. Add egg yolks, cocoa powder, powdered milk, and cornstarch, and mix until combined. Finally, add the flour and knead gently until a dough forms.

In a mixing bowl, beat the softened butter and powdered sugar with an electric mixer until smooth. Add egg yolks, cocoa powder, powdered milk, and cornstarch, and mix until combined. Finally, add the flour and knead gently until a dough forms.

Step 2

Step 2

Using a teaspoon, scoop out small portions (about 6g each) and roll them into balls.

Using a teaspoon, scoop out small portions (about 6g each) and roll them into balls.

Step 3

Step 3

Roll each ball in the chopped almonds, pressing gently to make sure they stick. Using your pinky finger, press a small well into the center of each cookie.

Roll each ball in the chopped almonds, pressing gently to make sure they stick. Using your pinky finger, press a small well into the center of each cookie.

Step 4

Step 4

Place the cookies on a parchment-lined baking tray and freeze for 30 minutes.

Place the cookies on a parchment-lined baking tray and freeze for 30 minutes.

Step 5

Step 5

Preheat the oven to 150°C (300°F) and bake the cookies for 30 minutes. Let the cookies cool completely before filling each indentation with hazelnut cream.

Preheat the oven to 150°C (300°F) and bake the cookies for 30 minutes. Let the cookies cool completely before filling each indentation with hazelnut cream.

Step 6

Step 6

Now, you can serve and enjoy these treats.

Now, you can serve and enjoy these treats.