These Chocolate Thumbprint Cookies are a great treat for whenever you are craving for chocolate and want an easy recipe to satisfy your craving. What’s not to love about these rich, chocolatey soft cookies filled with a smooth and silky chocolate ganache. The recipe is easy and consists of a simple buttery dough made with good quality cocoa powder.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt; set aside. Pour the chocolate sprinkles into a small bowl; set aside. Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes.
Place 2 inches apart on lined baking sheet and bake 8-10 minutes (these won’t brown on top much, but the bottoms should be golden brown.) If needed, very gently depress the centers of baked cookies again. Fill centers to the brim with Nutella, using your Ziploc piping bag. Top with sprinkles, and return to oven for another 3 minutes.
Don’t worry about the center well seeming not wide enough – they will spread out a bit after baking and after the Nutella is piped in. You can also widen the center well a bit right before piping in the Nutella. I’ve found that the back of my wooden spoon works very well for a deep center well.