Description
These Chocolate Hazelnut Thumbprint Cookies are the perfect treat for any occasion! Soft, buttery cookies filled with a rich and creamy chocolate hazelnut spread, offering a delightful combination of flavors and textures. Ideal for holiday baking or as a sweet gift.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup finely chopped hazelnuts (or ground hazelnuts)
- 1/2 cup chocolate hazelnut spread (like Nutella)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg yolk and vanilla extract, mixing until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and finely chopped hazelnuts.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Shape the cookies: Roll the dough into 1-inch balls. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Make the thumbprints: Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Fill the centers: Remove the cookies from the oven and, while they’re still warm, re-indent the centers if needed. Let them cool for 5-10 minutes on the baking sheets before transferring to a wire rack.
- Add the chocolate hazelnut spread: Once the cookies are completely cool, spoon or pipe a small amount of chocolate hazelnut spread into the indentation of each cookie.
- Serve and enjoy: Allow the spread to set slightly before serving. Store the cookies in an airtight container at room temperature for up to 5 days.
Notes
- If you prefer a nuttier flavor, use ground hazelnuts instead of chopped ones for a smoother texture.
- You can also experiment with different spreads in the center, like peanut butter or fruit preserves.
- The dough can be made ahead of time and chilled in the fridge for up to 3 days if you need to prep in advance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50 mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg