Chocolate Hazelnut Thumbprint Cookies
Chocolate Hazelnut Thumbprint Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely ground hazelnuts
For the Chocolate Hazelnut Filling
- 1/2 cup chocolate hazelnut spread
Instructions
- 1
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 5 min
- 3
Beat in the large egg yolk and vanilla extract until they are fully incorporated and the mixture is smooth.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, salt, and finely ground hazelnuts.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 3 min
- 6
Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
⏱️ 5 min
- 7
Using your thumb or the back of a rounded teaspoon, make an indentation in the center of each cookie ball.
⏱️ 3 min
- 8
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may still look soft.
⏱️ 12 min•🌡️ 350
- 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 15 min
- 10
Once the cookies are completely cool, spoon about 1/2 teaspoon of chocolate hazelnut spread into the indentation of each cookie.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Hazelnut Thumbprint Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely ground hazelnuts
For the Chocolate Hazelnut Filling
- 1/2 cup chocolate hazelnut spread
Instructions
- 1
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 5 min - 3
Beat in the large egg yolk and vanilla extract until they are fully incorporated and the mixture is smooth.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, salt, and finely ground hazelnuts.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 3 min - 6
Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
⏱️ 5 min - 7
Using your thumb or the back of a rounded teaspoon, make an indentation in the center of each cookie ball.
⏱️ 3 min - 8
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may still look soft.
⏱️ 12 min•🌡️ 350 - 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 15 min - 10
Once the cookies are completely cool, spoon about 1/2 teaspoon of chocolate hazelnut spread into the indentation of each cookie.
⏱️ 5 min