Description
Soft, buttery thumbprint cookies rolled in hazelnuts and filled with chocolate hazelnut spread, cozy, rich, and irresistible.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
3/4 cup chopped hazelnuts, toasted
1/2 cup chocolate hazelnut spread (Nutella)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Beat butter and sugar until light and creamy.
3. Add egg yolk and vanilla; mix until combined.
4. Add flour and salt; mix until dough forms.
5. Roll dough into 1-inch balls, coat in chopped hazelnuts.
6. Place on tray and press thumbprint in center.
7. Bake 12–14 minutes until edges are golden.
8. Cool, then fill each center with chocolate hazelnut spread.
Notes
Toast hazelnuts for deeper flavor.
Chill dough for 15 minutes before baking to prevent spreading.
Drizzle cookies with melted chocolate for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American