Nutella Thumbprint Cookies
This recipe combines the chocolate goodness of hazelnut spread with a cookie classic.
Servings: 24 cookies (1 per serving)
Ingredients
- 1 cup all purpose flour
- 1 cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup (1 stick) butter, softened
- 2 large egg yolks
- ½ teaspoon vanilla extract
- ⅔ cup Nutella (or another chocolate hazelnut spread)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silpat mats (or spray with nonstick spray).
- In a medium bowl, whisk together the flour, sugar, cocoa and salt.
- In a separate, larger bowl, use an electric mixer to beat the butter until it’s light and fluffy (about 2 minutes). Add the egg yolks and vanilla and beat well. Mix in the flour mixture at low speed, until just combined.
- Turn the dough out onto a sheet of wax paper and knead a few times until it is smooth and shiny. Shape the dough into 24 (1-inch) balls. Arrange the balls 1-inch apart on the prepared baking sheets. Press your thumb into the center of each cookie, leaving an indentation.
- Bake one cookie sheet at a time for 10 minutes. Remove the cookies from the pans and cool completely on wire racks.
- Spoon a generous teaspoonful of Nutella into the center of each cooled cookie. It's best to store them in a single layer in a covered container.
Nutrition
Serving: 1serving | Calories: 126kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 60mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Vitamin A: 144IU | Calcium: 14mg | Iron: 1mg