Description
Delicious chocolate hazelnut thumbprint cookies filled with creamy chocolate.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup hazelnuts, chopped
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup chocolate hazelnut spread
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, cocoa powder, sugar, and salt.
- Add softened butter and vanilla extract. Mix until smooth.
- Stir in chopped hazelnuts.
- Shape dough into small balls and place on a baking sheet.
- Make an indentation in the center of each ball.
- Fill each indentation with chocolate hazelnut spread.
- Bake for 10-12 minutes.
- Cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Use a melon baller to create even indentations.
- Experiment with different fillings if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: chocolate hazelnut thumbprint cookies