Chocolate Chip Thumbprints

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 30
• 1 (18 ounce) package refrigerated chocolate chip cookie dough
• 3/4 cup finely chopped hazelnuts or 3/4 cup almonds
• 1/4 cup milk
• 1/2 cup purchased nutella (chocolate-hazelnut spread)
• candy sprinkles, for garnish

Recipe

• 1 preheat oven to 375°f.
• 2 in a large mixing bowl, knead together cookie dough and flour until combined.
• 3 shape tablespoon-size pieces of dough into balls.
• 4 place nuts in a shallow dish.
• 5 place milk in another shallow dish.
• 6 roll dough balls in milk and then in nuts.
• 7 place balls 2 inches apart on an un-greased cookie sheet.
• 8 press your thumb into the center of each ball to make an indentation.
• 9 bake in preheated oven 10 – 12 minutes or until lightly browned.
• 10 transfer to a wire rack and cool.
• 11 place chocolate-hazelnut spread in a re-sealable plastic bag; snip off one of the corners.
• 12 pipe spread into each indentation.
• 13 sprinkle cookies with candy sprinkles.
• 14 to store: place cookies in layers separated by waxed paper in an airtight container.
• 15 store at room temp for up to 3 days.