Description
Soft, buttery cookies rolled in toasted hazelnuts and filled with rich chocolate hazelnut spread. These chocolate hazelnut thumbprint cookies are the perfect blend of crunchy, creamy, and sweet in every bite.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped hazelnuts, toasted
- 1/3 cup chocolate hazelnut spread
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour and salt.
- In a separate bowl, cream the softened butter and sugar until smooth. Add in the egg yolks and vanilla extract, mixing until combined.
- Gradually stir in the dry ingredients until a soft dough forms.
- Shape dough into tablespoon-sized balls and roll each one in the toasted chopped hazelnuts.
- Place the dough balls on the prepared baking sheet. Use your thumb or the back of a spoon to press a well into the center of each cookie.
- Bake for 10 to 12 minutes, or until edges are lightly golden.
- Remove from the oven and immediately fill each center with chocolate hazelnut spread. Let cool completely before serving.
Notes
- Chill the dough before shaping to prevent excess spreading.
- Fill the cookies while they are warm for a glossy, melted center.
- To toast hazelnuts, bake at 350°F for 8–10 minutes, shaking the tray halfway through.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate hazelnut thumbprint cookies, thumbprint cookies, holiday cookies, easy cookie recipe