Mocha Hazelnut Thumbprint Cookies

If you’re craving a cookie that combines the deep aroma of coffee with the rich, nutty crunch of hazelnuts, look no further than these Mocha Hazelnut Thumbprint Cookies. This recipe is a delightful blend of chewy texture and bold flavors, making them the perfect treat for coffee lovers and cookie aficionados alike. Each bite bursts with the perfect balance of mocha-infused dough and a luscious hazelnut center, promising a sweet experience you’ll want to savor again and again.

Why You’ll Love This Recipe

• Unique Flavor Pairing: The marriage of mocha and hazelnut creates a one-of-a-kind cookie experience you won’t find in your typical cookie jar.
• Chewy and Tender Texture: These cookies are soft with just the right chewiness to keep you reaching for more.
• Simple Ingredients: Made with pantry staples and easy-to-find ingredients, they’re quick to whip up anytime.
• Perfect for Gifting: Their gorgeous look and distinctive taste make them a wonderful homemade gift option.
• Customizable Filling: You can easily swap the hazelnut center for jams, chocolates, or nut butters to suit your mood.

Ingredients You’ll Need

Gathering the right ingredients is key to nailing the irresistible taste and texture of Mocha Hazelnut Thumbprint Cookies. Each component plays a crucial role—from the coffee powder lending a bold mocha note to the hazelnuts adding crunch and warmth.

• All-Purpose Flour: Provides the structure and crumb for chewy cookies.
• Unsweetened Cocoa Powder: Adds richness and that deep chocolate mocha flavor.
• Instant Coffee Granules: Gives an authentic coffee kick without overpowering the palate.
• Butter: Brings richness and tenderizes the cookie dough.
• Sugar (both brown and granulated): Brown sugar adds moisture and chewiness, while granulated sugar helps create the perfect crisp edges.
• Egg: Acts as a binder and adds moisture.
• Vanilla Extract: Balances flavors with subtle sweetness.
• Chopped Toasted Hazelnuts: The star ingredient for that nutty crunch in the filling.
• Hazelnut Spread (like Nutella): Placed in the thumbprint well, it creates a luscious, creamy center.

Variations for Mocha Hazelnut Thumbprint Cookies

This recipe is wonderfully versatile, so feel free to switch things up based on what you have on hand or your dietary needs. Customizing Mocha Hazelnut Thumbprint Cookies is effortlessly fun and delicious.

• Swap Hazelnut Spread: Use almond butter or peanut butter instead of hazelnut spread for a different nutty twist.
• Gluten-Free Option: Substitute all-purpose flour with your favorite gluten-free blend to enjoy these cookies without wheat.
• Different Coffee Flavor: Replace instant coffee with espresso powder for a more intense mocha note.
• Fruit Jam Filling: Try raspberry or cherry jam in the center for a fruity contrast to the chocolatey dough.
• Vegan Variation: Use coconut oil instead of butter and flax eggs in place of chicken eggs.

How to Make Mocha Hazelnut Thumbprint Cookies

Step 1: Prepare the Dough

Start by creaming softened butter with both sugars until light and fluffy. Beat in the egg and vanilla extract to combine. In a separate bowl, whisk together flour, cocoa powder, instant coffee granules, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture to form a soft dough that isn’t sticky but still pliable.

Step 2: Chill the Dough

Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This makes it easier to handle and helps the cookies maintain their shape during baking.

Step 3: Shape and Make Thumbprints

Roll the chilled dough into small balls about one inch in diameter. Place them on a parchment-lined baking sheet, then gently press your thumb in the center of each ball to create a deep well for the filling.

Step 4: Bake the Cookies

Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes. They should be set but still soft in the middle. Remove from the oven and let them cool slightly before adding the filling.

Step 5: Add Hazelnut Filling

Once the cookies are cool enough to handle, spoon a generous amount of hazelnut spread into each thumbprint indentation. Sprinkle chopped toasted hazelnuts on top for extra crunch and presentation.

Pro Tips for Making Mocha Hazelnut Thumbprint Cookies

• Use Fresh Instant Coffee: Fresh coffee granules deliver a more vibrant mocha flavor—don’t use stale powder.
• Don’t Overbake: Pull the cookies out when edges are set but centers still look soft to maintain chewiness.
• Toast Hazelnuts First: Toast hazelnuts lightly to deepen their flavor before chopping and topping.
• Chill Dough Properly: Chilling prevents cookies from spreading too thin and losing that signature thumbprint shape.
• Measure Ingredients Precisely: Especially flour and cocoa—too much will make the cookies dry.

How to Serve Mocha Hazelnut Thumbprint Cookies

Garnishes

Try dusting the cookies lightly with powdered sugar or a sprinkle of cocoa powder before serving for a gorgeous finishing touch. A few whole hazelnuts or grated dark chocolate shavings add an inviting look and texture boost.

Side Dishes

Pair these cookies with a creamy latte, cappuccino, or a glass of cold milk to complement their coffee-infused flavor. They also go wonderfully alongside fresh fruit or light whipped cream if you want to make your snack extra special.

Creative Ways to Present

Arrange Mocha Hazelnut Thumbprint Cookies on a decorative platter lined with parchment paper and scatter edible flowers or mint leaves around them for an elegant touch. For parties, place them in mini gift boxes or cookie tins to delight guests.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 5 days. This keeps them chewy and fresh without drying out the mocha and hazelnut flavors.

Freezing

You can freeze the baked cookies (without filling) by placing them in a single layer on a tray until solid, then transferring to a freezer-safe container. Freeze for up to 3 months and add the hazelnut filling after thawing for best results.

Reheating

Warm leftover cookies gently in a microwave for 10-15 seconds or in a low oven to soften the texture and slightly melt the filling, recreating that freshly baked experience.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Instant coffee granules provide concentrated flavor without additional liquid, so brewed coffee isn’t recommended as it would alter the dough’s consistency.

Are these Mocha Hazelnut Thumbprint Cookies gluten-free?

The classic recipe uses all-purpose flour, but you can swap in gluten-free flour blends to make them safe for gluten sensitivities.

Can I substitute hazelnut spread with something else?

Absolutely! Peanut butter, almond butter, or even fruit jams work well as thumbprint fillings depending on your taste preference.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking and avoiding too much butter will help maintain the cookie shape during baking.

Can I make these cookies vegan?

Yes, by replacing butter with plant-based oils or vegan margarine and using flaxseed or chia eggs instead of chicken eggs, you can easily make these cookies vegan-friendly.

Final Thoughts

These Mocha Hazelnut Thumbprint Cookies are sure to become a new favorite in your baking repertoire. Their delightful blend of coffee and nutty flavors wrapped in a tender, chewy cookie base makes them the perfect treat anytime you want to indulge or impress friends and family. So go ahead, give this recipe a try—you’ll be amazed at how easy and satisfying homemade cookies can be!

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