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Nutella® Thumbprint Cookies
Nutella® Thumbprint Cookies
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Prep Time:
30 minutes
Total Time:
1 hour 40 minutes
Delicious Nutella® thumbprint cookies with toasted hazelnuts are the perfect holiday treat. A family favorite made with love and Nutella® Hazelnut Spread.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 2 egg whites
  • 1 cup finely chopped hazelnuts (filberts), toasted, skinned
  • 1/2 cup Nutella® hazelnut spread (from 13-oz jar)
  • Multicolored nonpareils, if desired
Instructions:
  • Preheat oven to 375°F. Combine cookie mix, flour, butter, and egg in a medium bowl, mixing with a spoon until a soft dough forms.
  • Form the mixture into 50 (3/4-inch) balls. Lightly beat egg whites in a small bowl. Place nuts in another small bowl. Dip each ball in egg whites, then coat with nuts. Arrange the balls 1 inch apart on ungreased cookie sheets.
  • Bake for 8 to 10 minutes until set. Let cool for 5 minutes on the cookie sheets. Create indentations in the center of each cookie using the end of a wooden spoon. Transfer to a cooling rack and cool completely, for about 20 minutes.
  • To beautifully decorate the cookies, transfer the hazelnut chocolate spread into a resealable food-storage plastic bag and seal it. Cut a small corner off the bag and gently fill each cookie's indentation with about 1/2 teaspoon of the spread. Top with nonpareils for a delightful finish.
  • Store in a sealed container at room temperature in a single layer.

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