Description
Indulge in these delectable Chocolate Hazelnut Thumbprint Cookies for a delightful treat that balances the rich flavors of chocolate and toasted hazelnuts in a buttery cookie base. Perfect for holiday trays or anytime you crave a sweet, nutty delight.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup finely chopped toasted hazelnuts
Filling and Garnish:
- ½ cup chocolate hazelnut spread (such as Nutella)
- Optional: additional chopped hazelnuts or sea salt for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the vanilla extract.
- Add Dry Ingredients: Gradually add the flour and salt, mixing until just combined. Fold in the chopped hazelnuts.
- Shape and Bake: Scoop out tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet. Press an indentation into each cookie and bake for 12–14 minutes until edges are lightly golden.
- Fill and Garnish: Remove from the oven, reinforce the indentations if needed, let cool, and fill each with chocolate hazelnut spread. Garnish with additional hazelnuts or sea salt.
Notes
- To make ahead, store unfilled cookies in an airtight container and add the filling just before serving.
- These cookies freeze well and are perfect for gifting or holiday trays.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
