Hazelnut cocoa thumbprint cookies

Hazelnut cocoa thumbprint cookies

  • 15

    min prep time

  • 12

    min cook time

  • 24

    serves

ingredients

  • ½ cup unsalted butter, room temperature
  • 1 large egg, room temperature
  • ½ tsp vanilla extract
  • 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • ¼ tsp salt
  • 2/3 cup toasted hazelnuts, finely chopped
  • 2/3 cup Stefano hazelnut cocoa spread

preparation

  1. Preheat oven to 350F.
  2. Line two baking sheets with parchment paper. Set aside.
  3. Place the butter in a bowl. With the paddle attachment on, beat on low speed until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla extract, scraping the sides of the bowl with a spatula, if needed.
  5. With the mixer on the lowest speed, slowly add the sugar, flour, cocoa powder and salt. Stir until just combined.
  6. Remove the cookie dough from the mixing bowl and place it on a sheet of parchment paper. Lightly knead it with your hands until smooth and shiny.
  7. With a small cookie dough scoop, drop cookie dough onto a sheet of parchment paper. Shape each cookie dough scoop into a ball.
  8. Place the chopped hazelnuts into a bowl and roll each ball into nuts, pressing gently.
  9. Arrange balls 1 inch apart on baking sheets lined with parchment paper.
  10. Press thumb into center of each cookie, leaving an indentation.
  11. Bake in preheated oven for 10-12 minutes.
  12. Remove cookies from the baking sheets and cool completely on wire racks.
  13. Spoon a little bit of hazelnut cocoa spread into the center of each cookie.