Description
Indulge in these delectable Chocolate Hazelnut Thumbprint Cookies that are perfect for any occasion. These buttery cookies filled with rich chocolate hazelnut spread are a delightful treat for all the chocolate lovers out there!
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped hazelnuts (optional)
- 1/2 cup chocolate hazelnut spread (like Nutella)
For Dusting:
- powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract.
- Mix Dry Ingredients: Gradually add the flour and salt, mixing until just combined. Fold in chopped hazelnuts if using.
- Form Dough Balls: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet.
- Create Wells: Press your thumb or the back of a spoon into the center of each ball to create a small well.
- Bake: Bake for 10–12 minutes until edges are lightly golden. Press the centers again if they’ve puffed up.
- Fill Cookies: Cool completely, then fill each indentation with chocolate hazelnut spread.
- Dust and Serve: Dust with powdered sugar before serving if desired.
Notes
- For a firmer filling, refrigerate the cookies after adding the chocolate hazelnut spread.
- You can also pipe the filling in for a cleaner look.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
