Description
Chocolate hazelnut cream thumbprints are the perfect treat for any occasion. A rich cocoa-based cookie dough is rolled in crunchy hazelnuts, baked to perfection, and finished with a dollop of creamy chocolate hazelnut spread in the center. Sweet, nutty, and utterly irresistible!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup hazelnuts, finely chopped
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Mix in egg yolk, milk, and vanilla extract.
- Gradually add dry ingredients to the wet ingredients and mix until well combined.
- In a small bowl, whisk the egg white until frothy.
- Shape dough into 1-inch balls, dip in egg white, then roll in chopped hazelnuts.
- Place on prepared baking sheet and make an indentation in the center of each cookie.
- Bake for 10-12 minutes, or until set. Remove from oven and immediately re-indent the centers.
- Allow cookies to cool completely, then fill each indentation with chocolate hazelnut spread.
Notes
- These cookies can be stored in an airtight container for up to 5 days.
- To make them even richer, use a high-quality chocolate hazelnut spread like Nutella.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: Chocolate, Hazelnut, Thumbprints, Cookies, Dessert, Nutella, Holiday Treats