Chocolate Hazelnut Thumbprint Cookies – a delicious recipe with butter, sugar, vanilla, flour, ground hazelnuts, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Using an electric mixer, beat butter with sugar until light and fluffy.
3
Beat in vanilla.
4
In a separate bowl, combine flour, hazelnuts, baking powder and salt.
5
Using a wooden spoon, gradually stir dry ingredients into butter mixture.
6
Roll tablespoonfuls of dough into balls.
7
Place about 2in apart on parchment paper lined cookie sheets.
8
With thumb, indent the center of each ball.
9
Refrigerate for 15 minutes.
10
Bake in center of oven for 20-25 minutes or until set and golden on the underside.
11
Cool on pan on rack for 10 minutes.
12
Move to rack to cool completely.
13
Filling:.
14
Stir together chocolate and sour cream.
15
Pipe or spoon into cooled cookie's indentations.
907
kcal
Calories
61
g
Fat
82
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, softened, ⅓ cup sugar, 1 teaspoon vanilla, 2 cups flour, and more.
Yes, Chocolate Hazelnut Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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