Recipes and Cooking Chocolate Chip Thumbprints 4.0 (5) Add your rating & review These rich, chunky cookies begin with ready-made dough and finish with a flourish of sprinkles. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 10 mins Total Time: 35 mins Yield: 30 cookies Ingredients 1 18 ounce refrigerated chocolate chip cookie dough ⅓ cup all-purpose flour ¾ cup finely chopped hazelnuts (filberts) or almonds ¼ cup milk ½ cup purchased chocolate-hazelnut spread Candy sprinkles Directions Preheat oven to 375 degrees F. In a large mixing bowl, knead together the cookie dough and flour until combined. Shape 1-tablespoon pieces of dough into balls. Place nuts in a shallow dish. Place milk in another shallow dish. Roll dough balls in milk and then in nuts. Place balls 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball to make an indentation. Bake for 10 to 12 minutes or until lightly browned. Transfer to a wire rack and let cool. Place chocolate-hazelnut spread in a resealable plastic bag; snip off one of the corners. Pipe spread into each indentation. Sprinkle cookies with candy sprinkles. Makes about 30 cookies. To package as gift: Do not pipe the chocolate-hazelnut spread onto the cookies. Pack the plastic bag of spread with the cookies. Add instructions to snip off one corner of the bag with scissors and pipe spread into center of each cookie. Suggest adding the candy sprinkles. Tips Place unfilled cookies in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Or freeze for up to 3 months.; then thaw cookies, fill, and decorate. Rate it Print