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Chocolate Hazelnut Thumbprint Cookies

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These Chocolate Hazelnut Thumbprint Cookies are buttery, nutty, and filled with creamy Nutella or homemade chocolate hazelnut spread. They’re easy to make and have a melt-in-your-mouth texture with a rich chocolatey center. Perfect for holiday baking, tea time, or as a sweet treat with coffee!

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup finely chopped toasted hazelnuts

For the Filling:

 

  • ½ cup Nutella or homemade chocolate hazelnut spread
  • ¼ cup chopped toasted hazelnuts (for garnish, optional)
  • Powdered sugar (for dusting, optional)

Instructions

  • Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Cream Butter & Sugars: In a bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
  • Add Egg & Vanilla: Mix in the egg and vanilla extract until combined.
  • Combine Dry Ingredients: In another bowl, whisk together flour, salt, baking powder, and finely chopped hazelnuts.
  • Form the Dough: Gradually mix the dry ingredients into the wet ingredients until a dough forms.
  • Shape Cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.
  • Make Thumbprints: Use your thumb or a teaspoon to create an indent in the center of each cookie.
  • Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and gently press down again to deepen the thumbprint. Let cool completely.
  • Fill with Chocolate Hazelnut Spread: Spoon or pipe Nutella into each thumbprint.

 

  • Garnish & Serve: Sprinkle with extra chopped hazelnuts or a dusting of powdered sugar for a festive touch.

Notes

  • Want extra crunch? Roll the cookie dough balls in crushed hazelnuts before baking.
  • For a softer center, fill the cookies while still slightly warm.

 

  • Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/chocolate-hazelnut-thumbprint-cookies/