Description
Indulge in these delectable Chocolate Hazelnut Cream Thumbprint cookies for a delightful treat that combines rich chocolate hazelnut spread with a buttery cookie base.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
Chocolate Hazelnut Cream:
- ½ cup chocolate hazelnut spread (such as Nutella)
- 2 tablespoons heavy cream
- ¼ cup chopped toasted hazelnuts (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg yolk and vanilla extract until well combined.
- Add Flour and Salt: Gradually add the flour and salt, mixing until a soft dough forms.
- Shape the Cookies: Scoop dough into 1-inch balls, place on baking sheets, and make an indentation in the center of each.
- Bake: Bake for 12–14 minutes until lightly golden.
- Prepare the Chocolate Hazelnut Cream: Mix the chocolate hazelnut spread with heavy cream until smooth.
- Fill and Decorate: Fill each cookie indentation with chocolate hazelnut cream, sprinkle with hazelnuts if desired, and let cool.
Notes
- Cookies can be stored in an airtight container for up to 5 days.
- For a festive touch, drizzle with melted white chocolate before serving.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
