Description
Rich, gooey center of a chocolate hazelnut thumbprint cookie with a soft chocolate base topped with Nutella, offering a perfect balance between decadence and crunch.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Nutella (amount as needed for filling)
Instructions
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Mix in vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing until combined to form a dough.
- Step 6: Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Step 7: Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Step 8: Bake for 12-15 minutes until the edges are set.
- Step 9: Remove from oven and let cool slightly.
- Step 10: Fill each indentation with Nutella.
- Step 11: Return to the oven for an additional 5 minutes to slightly soften the Nutella.
- Step 12: Allow cookies to cool completely before serving.
Notes
For extra crunch, sprinkle chopped roasted hazelnuts on top of the Nutella before baking the final 5 minutes.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dessert
- Cuisine: American
Keywords: chocolate hazelnut thumbprints, easy recipes
