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.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
In a mixing bowl add the butter. With the paddle attachment on, beat on low speed for about 2 minutes until light and fluffy.
Beat in the egg and vanilla extract, scraping the sides of the bowl with a spatula, if needed.
With the mixer at the lowest speed, slowly add the sugar, flour, cocoa powder, and salt. Stir until just combined.
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.
With a small cookie dough scoop, drop cookie dough onto a sheet of parchment paper. Shape each cookie dough scoop into a ball.
Place the chopped hazelnuts into a bowl and roll each ball into nuts, pressing gently.
Arrange balls 1-inch apart on baking sheets lined with parchment paper.
Press thumb into center of each cookie, leaving an indentation.
Bake in preheated oven for 10 to 12 minutes.
Remove cookies from the baking sheets and cool completely on wire racks.
Pipe or spoon a little bit of the chocolate-hazelnut spread into the center of each cookie.
Serve and enjoy.
- Calories: 116.71kcal
- Fat: 7.15g
- Saturated Fat: 4.08g
- Trans Fat: 0.12g
- Monounsaturated Fat: 2.26g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 12.33g
- Fiber: 1.11g
- Sugar: 7.64g
- Protein: 1.63g
- Cholesterol: 13.47mg
- Sodium: 24.90mg
- Calcium: 14.14mg
- Potassium: 69.27mg
- Iron: 0.78mg
- Vitamin A: 28.27µg
- Vitamin C: 0.19mg
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