Description
Indulge in these delightful Chocolate Hazelnut Thumbprint Cookies that are buttery, nutty, and filled with a rich chocolate hazelnut spread center. Perfect for holiday gatherings or a sweet treat anytime!
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For Rolling:
- 1/2 cup finely chopped hazelnuts (optional)
- 1/2 cup chocolate hazelnut spread (such as Nutella)
For Filling:
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Mix in vanilla extract.
- Add Dry Ingredients: Gradually add flour and salt, mixing until a soft dough forms.
- Roll Dough: Optionally, roll tablespoon-sized dough balls in chopped hazelnuts and place on baking sheets.
- Create Indentations: Use thumb or back of a teaspoon to press an indentation into each cookie.
- Bake: Bake for 12–14 minutes until lightly golden. Adjust indentations if needed immediately after baking.
- Cool and Fill: Cool cookies on a wire rack, then fill each with chocolate hazelnut spread.
Notes
- You can enhance the flavor by toasting the hazelnuts before chopping.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
