Description
Indulge in these delectable Chocolate Hazelnut Thumbprint Cookies that are perfect for any occasion. With a buttery cookie base filled with chocolate-hazelnut spread, these cookies are a delightful treat for all ages.
Ingredients
Scale
Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup finely chopped toasted hazelnuts
Filling:
- 1/2 cup chocolate-hazelnut spread (such as Nutella)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in hazelnuts: Stir in the chopped hazelnuts.
- Shape dough: Scoop 1-tablespoon portions of dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart.
- Make a thumbprint: Press a thumbprint into the center of each cookie.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and gently press the centers again if they’ve puffed up.
- Fill with spread: Allow cookies to cool completely. Once cooled, fill each indentation with about 1/2 teaspoon of chocolate-hazelnut spread.
- Set and serve: Let the cookies set before serving.
Notes
- You can toast hazelnuts in a dry skillet over medium heat for 5–7 minutes or in a 350°F oven for 10 minutes. Let them cool completely before chopping.
- These cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
