Chocolate Chip Thumbprints


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


Place chocolate-hazelnut spread in a re-sealable plastic bag; snip off one of the corners.
Transfer to a wire rack and cool.
Bake in preheated oven 10 – 12 minutes or until lightly browned.
Press your thumb into the center of each ball to make an indentation.
Place balls 2 inches apart on an un-greased cookie sheet.
Roll dough balls in milk and then in nuts.
Place nuts in a shallow dish.
Place milk in another shallow dish.
Shape tablespoon-size pieces of dough into balls.
In a large mixing bowl, knead together cookie dough and flour until combined.
Preheat oven to 375°F.
Pipe spread into each indentation.
Sprinkle cookies with candy sprinkles.
To store: Place cookies in layers separated by waxed paper in an airtight container.
Store at room temp for up to 3 days.