Hazelnut Thumbprint Cookies with Silky Ganache

These Hazelnut Thumbprint Cookies with Silky Ganache are delicate, nutty, and rich — the perfect treat when I want something a little fancy but still easy to bake. The cookie base is soft and buttery with a toasted hazelnut flavor, and the center is filled with smooth, glossy chocolate ganache that melts in my mouth.

Why You’ll Love This Recipe

I love this recipe because it brings together the best of both worlds: the comfort of a homemade cookie and the elegance of a chocolate truffle. The cookies are crisp around the edges and soft in the middle, and the ganache adds a luxurious finish. They’re beautiful on holiday trays, great for gifting, and just as lovely with a cup of coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• Unsalted butter, softened

• Brown sugar

• Egg yolk

• Vanilla extract

• All-purpose flour

• Ground hazelnuts (or finely chopped toasted hazelnuts)

• Salt

For the ganache filling:

• Semi-sweet or dark chocolate, chopped

• Heavy cream

• A pinch of salt

• Optional: hazelnut spread or extract for extra flavor

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, I cream together the butter and sugar until light and fluffy.

3. I beat in the egg yolk and vanilla until smooth.

4. I stir in the flour, ground hazelnuts, and salt until a soft dough forms.

5. I roll the dough into small balls and place them on the baking sheet, spacing them apart.

6. I use my thumb or the back of a spoon to press a shallow indentation into each cookie.

7. I bake for 10–12 minutes, or until the edges are lightly golden.

8. While the cookies cool, I heat the cream just until simmering, then pour it over the chopped chocolate. I let it sit for a minute, then stir until smooth and glossy.

9. I spoon the ganache into each cookie center and let them set at room temperature or in the fridge.

Servings and Timing

This recipe makes about 20–24 cookies. It takes 15 minutes to prepare and 12 minutes to bake.

Variations

• I sometimes sprinkle flaky sea salt over the ganache for contrast.

• A bit of orange zest in the dough gives them a festive touch.

• I’ve used white chocolate ganache for a different flavor and look.

• For extra texture, I roll the dough balls in chopped hazelnuts before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate them for up to 1 week or freeze them for up to 2 months. I let them come to room temperature before serving so the ganache softens perfectly.

FAQs

Can I use store-bought hazelnut flour?

Yes! It saves time and gives a fine texture, but I sometimes grind toasted hazelnuts myself for a more rustic result.

How do I keep the ganache shiny?

I don’t overheat the cream or stir too aggressively — gentle mixing keeps it smooth and glossy.

Can I make the cookies ahead of time?

Definitely. I bake the cookies a day or two in advance and fill them with ganache just before serving if I want the centers extra fresh.

Can I use milk chocolate instead of dark?

Yes! It will make the filling sweeter and a bit creamier — great for kids or lighter tastes.

Are these cookies gluten-free?

They’re not by default, but I’ve had success using a 1:1 gluten-free flour blend in the dough.

Conclusion

These Hazelnut Thumbprint Cookies with Silky Ganache are one of my favorite elegant bakes — buttery, nutty, and rich without being overly sweet. I love making them for holidays or as a treat for guests. Every bite delivers just the right balance of soft cookie and smooth chocolate — a little indulgence I always come back to.

Print