Nutella Filled Hazelnut Thumbprint cookies are quick and easy to make. These cookies have a crunchy roasted hazelnut exterior, a soft cookie interior, and then topped with creamy Nutella.
I just did something very very bad. It was so bad that it was life changing. I tried Nutella for the very first time! I know, I am very late for the Nutella party, but I aim to catch up with these Nutella Filled Hazelnut Thumbprint Cookies!
My daughter is a French teacher in a local high school. She first discovered Nutella while studying in France. When she came home, she would buy her own jar and it was off limits! I don’t think the rest of us really cared. What you don’t know won’t hurt you and all of that gibberish. Well, her mamma raised no fool!
I had some hazelnuts leftover and in the freezer from the Esterhazy Torte that I made. They would stare me in the face every time I opened the door (yes, I channel food. It talks to me). I knew it would be the perfect opportunity to use some of those nuts.
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Nutella Filled Hazelnut Thumbprint Cookies
Ingredients
- 2 cups all-purpose flour (I used unbleached)
- 1/4 cup dark brown sugar
- 1/2 cup white granulated sugar
- 2 tablespoons almond milk (any milk, or cream will work)
- 1 teaspoon vanilla extract
- 2 eggs separated
- 12 teaspoons unsalted butter (1-1/2 sticks, softened)
- 1/4 teaspoon salt
- 1 cup hazelnuts chopped, (I used dry-roasted, unsalted hazelnuts)
Instructions
- Preheat oven to 375 degrees F.
- In the bowl of a standing, electric mixer, butter, combine egg yolks, brown sugar, and white sugar. Beat until light and fluffy, approximately 2 minutes.
- Add milk, vanilla extract, flour, and salt. Beat until combined.
- Chop nuts and put them on a plate large enough to roll your cookies.
- Beat egg whites with a fork in a small bowl until airy (2 minutes).
- Scoop two tablespoons of dough and roll it into a ball. Coat the ball in egg whites and then roll in chopped hazelnuts. Gently press your thumb into the center of the cookie until indented. Place on a parchment paper lined baking sheet.
- Bake for 14-16 minutes, or until lightly browned on the edges. If indentation has disappeared, press gently with the end or a wooden spoon while hot. Cool completely.
- Pipe or spoon Nutella topping into the indented center. Store in a covered container in a cool place or refrigerate.
Nutrition
If you love cookies as much as I do, you’re going to love these recipes too!
No-Chill Dark Chocolate Peanut Butter Cookies Recipe
Easy Dark Chocolate Cookies For A Crowd
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Now I’m all for a good cookie and for sharing! Tell me what your favorite cookie is in the comments below because we never have enough cookies.
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