Description
Indulge in these delightful Chocolate Hazelnut Thumbprint Cookies that are perfect for any occasion. A buttery cookie with a crunchy hazelnut coating, filled with luscious chocolate hazelnut spread.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped hazelnuts
- 1/3 cup chocolate hazelnut spread (such as Nutella)
Cookie Dough:
Coating and Filling:
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Add the egg yolk and vanilla extract and mix until well combined.
- Mix dry ingredients: Gradually add the flour and salt, mixing just until the dough comes together.
- Shape the dough: Scoop out 1 tablespoon of dough, roll into a ball, then coat with chopped hazelnuts.
- Make indentations: Place the coated dough balls on the baking sheet and press an indentation in the center of each.
- Bake: Bake for 10–12 minutes until lightly golden, then reshape the centers if needed.
- Fill cookies: Once cooled, fill each indentation with chocolate hazelnut spread.
- Serve or store: Enjoy immediately or store in an airtight container.
Notes
- You can warm the chocolate hazelnut spread for easier filling.
- For extra indulgence, drizzle melted chocolate over the filled cookies.
- These cookies freeze well—fill them after thawing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-European Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
