Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup finely chopped hazelnuts (for rolling)
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy; add vanilla extract.
- In another bowl, whisk together flour, cocoa powder, and salt. Gradually mix into the butter mixture until combined.
- Roll dough into 1-inch balls; coat in chopped hazelnuts and place on prepared sheets.
- Press an indentation in each ball using your thumb or a spoon.
- Bake for 12-14 minutes until set but soft.
- Once cool, fill each indentation with chocolate hazelnut spread.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg