Chocolate Chip Thumbprints

1. 1

   Preheat oven to 375F.

2. 2

   In a large mixing bowl, knead together cookie dough and flour until combined.

3. 3

   Shape tablespoon-size pieces of dough into balls.

4. 4

   Place nuts in a shallow dish.

5. 5

   Place milk in another shallow dish.

6. 6

   Roll dough balls in milk and then in nuts.

7. 7

   Place balls 2 inches apart on an un-greased cookie sheet.

8. 8

   Press your thumb into the center of each ball to make an indentation.

9. 9

   Bake in preheated oven 10 12 minutes or until lightly browned.

10. 10

    Transfer to a wire rack and cool.

11. 11

    Place chocolate-hazelnut spread in a re-sealable plastic bag; snip off one of the corners.

12. 12

    Pipe spread into each indentation.

13. 13

    Sprinkle cookies with candy sprinkles.

14. 14

    To store: Place cookies in layers separated by waxed paper in an airtight container.

15. 15

    Store at room temp for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.