
How To Make Chocolate Hazelnut Thumbprint Cookies
Enjoy these fudgy thumbprint cookies in just 30 minutes! Topped with chocolate hazelnut spread, these crumbly cookies are made absolutely decadent.
Serves:
Ingredients
- ½cupbutter,room temperature
- 1egg,room temperature
- ½tspvanilla extract
- 1cuppowdered sugar
- 1cupall-purpose flour
- â…“cupunsweetened baking cocoa
- ¼tspsalt
- â…”cuphazelnuts,toasted, finely chopped
- â…”cupChocolate hazelnut spread
Instructions
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Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
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In a mixing bowl add the butter. With the paddle attachment on, beat on low speed for about 2 minutes until light and fluffy.
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Beat in the egg and vanilla extract, scraping the sides of the bowl with a spatula, if needed.
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With the mixer at the lowest speed, slowly add the sugar, flour, cocoa powder, and salt. Stir until just combined.
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Remove the cookie dough from the mixing bowl and place it on a sheet of parchment paper. Lightly knead it using hands until smooth and shiny.
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With a small cookie dough scoop, drop cookie dough onto a sheet of parchment paper. Shape each cookie dough scoop into a ball.
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Place the chopped hazelnuts into a bowl and roll each ball into nuts, pressing gently.
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Arrange balls 1-inch apart on baking sheets lined with parchment paper.
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Press thumb into center of each cookie, leaving an indentation.
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Bake in preheated oven for 10 to 12 minutes.
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Remove cookies from the baking sheets and cool completely on wire racks.
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Pipe or spoon a little bit of the chocolate-hazelnut spread into the center of each cookie.
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Serve and enjoy.
Nutrition
- Calories:Â 116.71kcal
- Fat:Â 7.15g
- Saturated Fat:Â 4.08g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 2.26g
- Polyunsaturated Fat:Â 0.40g
- Carbohydrates:Â 12.33g
- Fiber:Â 1.11g
- Sugar:Â 7.64g
- Protein:Â 1.63g
- Cholesterol:Â 13.47mg
- Sodium:Â 24.90mg
- Calcium:Â 14.14mg
- Potassium:Â 69.27mg
- Iron:Â 0.78mg
- Vitamin A: 28.27µg
- Vitamin C:Â 0.19mg
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