Description
These thumbprint cookies feature a buttery, nutty dough filled with rich chocolate ganache, making them a delightful treat for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup hazelnuts, chopped
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until well incorporated.
- Whisk together the flour, cornstarch, and salt in a separate bowl, then gradually incorporate into the creamed mixture.
- Stir in the chopped hazelnuts.
- Roll the dough into 1-inch balls and arrange them on a baking sheet lined with parchment paper, then make an indentation in the center.
- Bake for 12-15 minutes, or until the edges turn golden brown.
- Heat the heavy cream until simmering, then pour over chocolate chips and stir until smooth.
- Fill the cooled cookies with ganache and allow to set before serving.
Notes
For additional flavor, toast the hazelnuts before adding them to the dough. Chill the dough if it’s sticky for easier handling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg