Description
Make these Chocolate Hazelnut Thumbprint Cookies for a sweet treat that feels like home. These cookies combine a tender base with a rich chocolate hazelnut filling. You will find this recipe straightforward and rewarding.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chocolate hazelnut spread (like Nutella)
- 1/4 cup finely chopped toasted hazelnuts (for topping, optional)
Instructions
- Beat the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy.
- Beat in the egg yolk and vanilla extract until just combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This chilling step is important for shaping.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of the chilled dough and roll them into balls. Place the balls onto the prepared baking sheets.
- Use your thumb or the back of a small spoon to press a deep indentation, or thumbprint, into the center of each dough ball.
- Spoon about 1/2 teaspoon of the chocolate hazelnut spread into each indentation.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. The filling will still look soft.
- Remove from the oven. Immediately sprinkle the tops with finely chopped toasted hazelnuts, if using.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Make sure your butter is truly softened, not melted, for the best cookie texture.
- Do not skip the dough chilling time; it prevents the cookies from spreading too much during baking.
- If the chocolate hazelnut spread becomes too stiff after chilling, warm it slightly before filling the cookies.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg