Description
Delicious chocolate hazelnut thumbprint cookies filled with chocolate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup hazelnuts, chopped
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- In another bowl, combine flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Stir in the chopped hazelnuts.
- Roll the dough into small balls and place them on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Fill each indentation with chocolate hazelnut spread.
- Bake for 12-15 minutes.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Chill dough for 30 minutes for easier handling.
- Substitute walnuts if hazelnuts are unavailable.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate hazelnut thumbprint cookies