Description
Indulge in these delightful Chocolate Hazelnut Cream Thumbprint Cookies that are a perfect blend of buttery cookie base, rich chocolate hazelnut filling, and crunchy hazelnut garnish.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup finely chopped hazelnuts
Chocolate Hazelnut Filling:
- ½ cup chocolate hazelnut spread (such as Nutella)
- 2 tablespoons heavy cream
Garnish:
- Extra chopped hazelnuts for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add vanilla extract and mix well.
- Add dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms. Stir in the chopped hazelnuts.
- Shape and bake: Roll the dough into 1-inch balls, place on baking sheets, press an indentation, and bake for 10–12 minutes until lightly golden.
- Fill the cookies: Mix chocolate hazelnut spread and cream, fill the cooled cookies, garnish with hazelnuts, and let set before serving.
Notes
- Cookies can be stored at room temperature for up to 4 days.
- For a richer filling, warm the hazelnut spread before adding cream.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
