Description
Indulge in the rich, nutty goodness of these classic Chocolate Hazelnut Thumbprint Cookies. With a buttery, crumbly exterior and a decadent chocolate-hazelnut center, these cookies are a delightful treat perfect for any occasion.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 1 cup chopped hazelnuts
– 1/2 cup chocolate-hazelnut spread
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Stir in the chopped hazelnuts.
5. Scoop rounded tablespoons of dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a spoon to make a shallow indentation in the center of each cookie.
7. Spoon about 1 teaspoon of chocolate-hazelnut spread into the center of each cookie.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to 1 week. The dough can also be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 15
- Category: Cookies & Bars
- Method: Baking
- Cuisine: American