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Mocha Hazelnut Thumbprint Cookies

Mocha Hazelnut Thumbprint Cookies
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Rich and chewy Mocha Hazelnut Thumbprint Cookies bursting with bold coffee and nutty flavors. These cookies combine the robust taste of espresso with the buttery crunch of toasted hazelnuts, offering a perfect treat for any occasion with a customizable filling of chocolate ganache, Nutella, or jam.

Ingredients

Scale

Dough Ingredients

  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground espresso or instant coffee
  • 1 cup (100g) ground hazelnuts
  • 2 cups (240g) all-purpose flour (or gluten-free blend for GF version), sifted
  • 1/4 teaspoon salt

Filling Options

  • Chocolate ganache
  • Nutella
  • Jam (raspberry, cherry, apricot, or your choice)

Optional Add-ins and Toppings

  • Mini chocolate chips (for chocolate lovers variation)
  • Chopped toasted hazelnuts (for topping)

Instructions

  1. Prepare the Dough: Cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Add vanilla extract, ground espresso, and ground hazelnuts, mixing thoroughly to incorporate the mocha and nutty flavors evenly throughout the dough.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour and salt. Gradually add this mixture to the wet ingredients, stirring gently until a smooth dough forms, taking care not to overmix to maintain a tender texture.
  3. Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for about 30 minutes. This helps solidify the butter, making the dough easier to handle and preventing the cookies from spreading while baking.
  4. Shape the Cookies: After chilling, scoop about one tablespoon of dough for each cookie. Roll into balls and place on a parchment-lined baking sheet, spacing them evenly. Using your thumb, gently press an indent into the center of each ball to create the classic thumbprint.
  5. Bake: Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges of the cookies are lightly golden and the surface appears set but still soft.
  6. Add the Filling: Remove cookies from oven and immediately press the centers again if they have puffed up. Fill each indentation with your chosen filling—chocolate ganache, Nutella, or jam. Allow cookies to cool completely on a rack so the filling sets properly.

Notes

  • Use freshly ground espresso or instant coffee for the richest mocha flavor.
  • Chilling the dough is essential to prevent spreading and to achieve the perfect texture.
  • Use a cookie scoop for uniform cookie size and even baking.
  • Fill cookies while still warm for a smooth ganache finish or nicely set jam.
  • Store the cookies in an airtight container at room temperature to maintain their texture and flavor up to one week.
  • You can freeze baked cookies for up to 3 months; thaw before serving.
  • Reheat briefly in a low oven or microwave to refresh chewy texture and soften fillings.

Nutrition

Keywords: thumbprint cookies, mocha cookies, hazelnut cookies, coffee cookies, gluten-free cookies, mocha hazelnut thumbprints, espresso cookies, dessert, easy baking

Find it online: https://eazyummy.com/mocha-hazelnut-thumbprint-cookies/