Description
Soft and buttery thumbprint cookies filled with rich chocolate hazelnut spread, lightly crisp on the edges and tender in the center. These classic cookies are simple to make, beautifully balanced in flavor, and perfect for sharing.
Ingredients
Units
Scale
- 2 cups (240 grams) all purpose flour
- 1 cup (226 grams) unsalted butter, softened
- 2/3 cup (135 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (150 grams) chocolate hazelnut spread
- 1/2 cup (60 grams) finely chopped hazelnuts, optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth and fully combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Roll the dough into 1 inch balls. If using chopped hazelnuts, roll the edges of each ball in the nuts.
- Place the dough balls on the prepared baking sheet and gently press your thumb into the center of each to create a well.
- Spoon about 1 teaspoon of chocolate hazelnut spread into each indentation.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set but still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- If desired, add a small extra dollop of chocolate hazelnut spread on top for a glossy finish before serving.
Notes
- Chill the dough for 20 minutes if it feels too soft before shaping.
- Do not overbake to keep the centers tender.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg