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Chocolate Hazelnut Thumbprint Cookies
60% authentic · European-inspired
A decadent twist on thumbprint cookies, featuring a rich chocolate dough filled with creamy hazelnut spread.
Ingredients
- Unsalted Butter, softened1/2 cup
- Granulated Sugar1/4 cup
- Cocoa Powder (unsweetened)1/4 cup
- Egg Yolk1 large
- Vanilla Extract1/2 teaspoon
- All-Purpose Flour1 1/4 cups
- Salt1/8 teaspoon
- Hazelnut Spread (like Nutella)1/2 cup
Steps
- 1
Cream together softened butter and granulated sugar until smooth.
- 2
Beat in cocoa powder, egg yolk, and vanilla extract until well combined.
- 3
In a separate bowl, whisk together flour and salt.
- 4
Gradually add dry ingredients to the wet ingredients until a soft dough forms.
- 5
Chill the dough for 30 minutes.
- 6
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 7
Roll dough into 1-inch balls and place on baking sheets.
- 8
Create an indentation in the center of each ball.
- 9
Fill each indentation with about 1 teaspoon of hazelnut spread.
- 10
Bake for 10-13 minutes, until the edges are set.
- 11
Let cool on baking sheets for a few minutes before transferring to a wire rack.
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