Chocolate Hazelnut Thumbprint Cookies
These Chocolate Hazelnut Thumbprint Cookies are fudgy & decadently delicious and ready in 30 minutes or less with no dough chilling needed.
Servings: 24 servings
Calories: 152kcal
Ingredients
- 1/2 cup butter softened to room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (I love Dutch process)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 2/3 cup toasted hazelnuts chopped and divided
- 1/3 cup chocolate hazelnut spread
Instructions
- Preheat oven to 375° and line a baking sheet with parchment paper.
- Cream butter, brown and white sugar in a bowl or stand mixer until fluffy. Beat in the egg and vanilla; mix until fluffy. Scrape the sides of the bowl and add the flour, cocoa powder, baking soda, and salt to the butter mixture. Beat until just blended. Fold in the chocolate chips and 1/3 cup chopped hazelnuts.
- Using a small cookie scoop, roll dollops of cookie dough into a ball and place on the prepared baking sheet spaced about 1 inch apart.
- Press a thumb or a measuring teaspoon into the center of each cookie, leaving an indentation. Pipe or spoon chocolate hazelnut spread into the indentation of each cookie. Sprinkle the tops with remaining chopped hazelnuts.
- Bake for 8-10 minutes (depending on the size of your cookies) until the edges have set but the cookies are still soft to the touch.
- Optional Step: While the cookies are still hot, use a round cookie cutter or glass that is larger than the cookie, twirl the cookie inside the cutter to give the cookies a round shape.
Nutrition
Calories: 152kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 108mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 128IU | Calcium: 18mg | Iron: 1mg