Description
Delight your taste buds with these Chocolate Hazelnut Cream Thumbprint cookies, a perfect blend of buttery cookies filled with creamy chocolate hazelnut spread. These European-inspired treats are ideal for holiday gatherings or a sweet indulgence any time of year.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped hazelnuts
Chocolate Hazelnut Cream:
- 1/2 cup chocolate hazelnut spread (e.g., Nutella)
- 1/4 cup heavy cream
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat to 350°F and line baking sheets with parchment paper.
- Prepare the dough: Cream butter and sugar. Add egg yolk and vanilla. Mix in flour and salt to form dough.
- Shape and bake: Roll dough into balls, coat in hazelnuts, and make indentations. Bake for 10-12 minutes.
- Prepare filling: Warm hazelnut spread and cream until smooth.
- Fill cookies: Spoon or pipe chocolate hazelnut cream into cooled cookies.
- Serve: Dust with powdered sugar if desired.
Notes
- For extra crunch, toast hazelnuts before chopping.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a firmer filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
