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‘Tis the season! One of the best parts about the holiday season is baking up a storm in your kitchen of sweet, tasty treats to gift, share with family and friends, or gobble up on your own. I love holiday baking and this thumbprint cookie recipe with Ferrero Rocher’s might just be your new favorite cookie this year.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Why you’ll love this thumbprint cookie recipe:
- Gluten-Free: I made this recipe with Bob Red Mill’s 1:1 Gluten-Free flour meaning that this recipe will even satisfy those with gluten allergies
- Delicious: Ferrero Rocher’s have to be one of the best chocolate treats at the holiday season so incorporating them into a Christmas cookie is a no-brainer
- Crowd Pleaser: These make for an excellent homemade gift to gift to teachers, secretaries, colleagues, family, and friends
Ingredient Notes:
Ferrero Rocher: These magical chocolate, hazelnut balls are produced by an Italian company, Ferrero. It’s been around since 1979 and has become a holiday staple for it’s beautiful combination of chocolate, hazelnut, and that delicious, airy crunch it has when you bite into it.
Hazelnut Butter: Hazelnuts are high in omega-6 and omega-9 fatty acids so hazelnut butter is so good for you! Since Ferrero Rocher’s have hazelnuts in them, I love to use hazelnut butter specifically in this thumbprint cookie recipe. However, if you can’t find it, you can always use peanut butter.
How to make this thumbprint cookie recipe:
- Preheat the oven to 355F, and line 2 baking trays with parchment paper.
- In a medium-sized bowl, combine flour and salt. Set aside.
- In a large bowl, combine peanut butter, butter, sugar, and vanilla, with a hand mixer on medium until combined and slightly whipped.
- One at a time, slowly mixes in the egg yolks, until just combined. Keep the egg whites in a separate bowl for later.
- Add the flour mixture and mix until well combined. Do not overmix.
- Chop the hazelnuts into small pieces and place them into a small bowl.
- Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.
- Roll the cookie dough balls out with your hand, until smooth.
- Dip each cookie dough ball in the egg whites, lightly covering, and roll into the chopped hazelnuts.
- Place each cookie dough ball onto the baking sheet, and press your thumb into the top to create a small cavity.
- Shape the sides of the cookie if you need to create the perfect shape.
- Unwrap a Ferraro Roche chocolate and place it in the center of the cookie, filling the cavity. Repeat these steps until you use all of the dough.
- Evenly space the cookie dough 2-3 inches apart onto the baking trays.
- Bake for 18 – 20 minutes, until golden on the bottom and edges.
- Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
- Once slightly cooled, add the dark chocolate to a small bowl and slowly melt it in the microwave.
- Using a small spoon, drizzle lines of chocolate in a zig-zag to cover the top of your cookies.
- Enjoy this deliciousness!
Expert Tips & FAQ:
How do I make this cookie chewy? These cookies will melt in your mouth like shortbread, bake for less time to make a chewier cookie!
Can I make this thumbprint cookie recipe dairy-free too? To make dairy-free, swap butter with earth balance, use plant-based milk, AND replace Ferrero Roche with your favorite dairy-free chocolate truffles!
I can’t find hazelnut butter: Replace hazelnut butter with peanut butter if you prefer!
Storage: Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
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Ingredients
- ½ cup hazelnut butter
- ½ cup butter, softened
- ½ cup + 2 tbsp brown sugar
- 2 eggs, room temperature + separated
- 2 tbsp milk or plant-based milk
- 1 tbsp vanilla
- 1 ¼ cup Bob’s Red Mill 1:1 GF Flour Blend
- ½ tsp salt
- 12 – 14 Ferraro Roche chocolates
- ½ cup milk or dark chocolate, melted
Instructions
Start Cooking- Preheat the oven to 355F, and line 2 baking trays with parchment paper.
- In a medium-sized bowl, combine flour and salt. Set aside.
- In a large bowl, combine hazelnut butter, butter, sugar, and vanilla, with a hand mixer on medium until combined and slightly whipped.
- One at a time, slowly mixes in the egg yolks, until just combined. Keep the egg whites in a separate bowl for later.
- Add the flour mixture and mix until well combined. Do not overmix.
- Chop the hazelnuts into small pieces and place them into a small bowl.
- Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.
- Roll the cookie dough balls out with your hand, until smooth.
- Dip each cookie dough ball in the egg whites, lightly covering, and roll into the chopped hazelnuts.
- Place each cookie dough ball onto the baking sheet, and press your thumb into the top to create a small cavity.
- Shape the sides of the cookie if you need to create the perfect shape.
- Unwrap a Ferraro Roche chocolate and place it in the center of the cookie, filling the cavity. Repeat these steps until you use all of the dough.
- Evenly space the cookie dough 2-3 inches apart onto the baking trays.
- Bake for 18 – 20 minutes, until golden on the bottom and edges.
- Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
- Once slightly cooled, add the dark chocolate to a small bowl and slowly melt it in the microwave.
- Using a small spoon, drizzle lines of chocolate in a zig-zag to cover the top of your cookies.
- Enjoy this deliciousness!!
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