CHOCOLATE SHORTBREAD NUTELLA THUMBPRINT COOKIES RECIPE
Chocolate Shortbread Nutella Thumbprint Cookies Recipe - chocolate shortbread cookies, that melt in your mouth, rolled into chopped hazelnuts and filled with Nutella. Different Christmas cookies for chocolate lovers.
Servings: 12
Ingredients
- one (112 grams/4 oz) stick of butter, softened
- 1/4 cup sugar
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder (I used Dutch Processed)
- 1/4 tsp salt
- 1/3 cup Nutella
- 1/2 cup chopped raw hazelnuts
Instructions
- Preheat oven to 350 F.
- In a bowl, using a hand mixer beat together butter and sugar for 3-4 minutes, until well combined. Scrape down the sides of the bowl.
- In a separate bowl, combine flour, cocoa powder and salt.
- Add dry ingredients to the butter/sugar mixture and beat until incorporated.
- Gather dough into a ball and wrap with plastic wrap.
- Refrigerate for 30 minutes.
- Take dough out of the fridge and scoop out balls, about 2 tbsp each. Roll each ball into chopped hazelnuts.
- Place on a cookie sheet and and press with your thumb in the middle or with a 1/4 tsp measuring spoon.
- Chill cookies for 1 more hour. (or 30 minutes, if you are in a rush)
- Bake cookies for 12-14 minutes.
- Take out of the oven and if the hole in the middle had risen, press with measuring spoon again. Let them cook on the tray for 10 minutes.
- Transfer to a cooling rack to cool completely.
- Fill cookies with Nutella.
Nutrition
Calories: 125kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 52mg | Potassium: 103mg | Fiber: 1g | Sugar: 8g | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1.2mg