Description
These Chocolate Hazelnut Thumbprint Cookies are a delightful treat that combines the rich flavors of chocolate and hazelnut in a buttery cookie base. Perfect for holiday gatherings or any time you’re craving a sweet indulgence.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped hazelnuts
- 1/2 cup chocolate-hazelnut spread (such as Nutella)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream 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 in dry ingredients: Gradually mix in the flour and salt until a soft dough forms.
- Shape the dough: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the chopped hazelnuts, pressing gently so the nuts adhere.
- Make indentations: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
- Bake: Bake for 12 to 14 minutes, or until the edges are lightly golden. Reinforce indentations if needed immediately after removing from the oven.
- Cool and fill: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, spoon about 1/2 teaspoon of chocolate-hazelnut spread into the center of each cookie.
Notes
- You can toast the hazelnuts before chopping to enhance their flavor.
- For a holiday twist, sprinkle with a pinch of sea salt or powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
