Nutella Filled Hazelnut Thumbprint Cookies
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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
- 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)
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.
Calories: 128kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 35mg | Potassium: 58mg | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 0.9mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.