Thumbprints with melted gummy bears. It works, and they're good!
I have four words for you: Gummy bear thumbprint cookies. With a white chocolate drizzle. Okay, so that’s more than four words, but there’s so much to say about these yummy treats that I just can’t contain myself.
You see, when I happened upon the original recipe from The Baking Robot, I just knew I had to make these cookies ASAP. So I bookmarked it… and then forgot about them. It wasn’t until weeks later when I waltzed by a bag of gummy bears at the store (as we do) and suddenly remembered the cookies. “Eureka!” I exclaimed, mid-waltz. In the middle of the aisle. It was weird.
But I digress. I immediately grabbed the ingredients needed for the recipe (which is, like, a Betty Crocker sugar cookie pouch, some flour, butter, an egg, gummy bears and white chocolate chips and THAT’S IT) and raced home to make them.
In less than an hour, I was in full-on gummy bear thumbprint cookie bliss. Also known as a cookie coma, because that’s what happens when you eat a dozen of them in one sitting. WORTH IT.
Anywayyyy, enough of that story. Let’s bake cookies!
First, you’ll need those ingredients I mentioned above. Heck, you probably have most, if not all, of them on hand already!
Mix the ingredients for the sugar cookie dough together in a large bowl. I like to use Betty Crocker™ sugar cookie mix for this recipe because it’s easy and convenient and delish, but feel free to use a favorite homemade thumbprint cookie dough recipe!
Scoop and shape the dough into small 1-inch balls and space them evenly apart on ungreased cookie sheets. Using your thumb or forefinger, gently form a deep indent in the center of each cookie. You want the indent to be as deep as possible without making a hole in the bottom of the cookie (otherwise, the gummy filling will ooze out of the bottom and that’s no good, folks. No good at all).
Transfer the cookie sheets to a fridge or freezer for a few minutes so the dough can firm up a bit. This helps the cookies keep their shape as much as possible in the oven, including the indent, so don’t skip this vital step!
Bake the chilled cookies for 8 to 10 minutes, until nearly done. Lightly press a gummy bear in the indent of each cookie, then return to the oven to bake another 2 minutes or so until the gummy bar is just melted and the cookies are set.
Cool the cookies a few minutes on the cookie sheets, then transfer them to a cooling rack to cool completely. As they cool, the gummy bear filling will firm up again into its gooey, chewy state.
Finally, melt some white chocolate chips and drizzle it all over the cookies. Add some sprinkles or colored sugar, too, if you want, for added pizzazz.
Once the white chocolate drizzle is fully set, it’s time to enter full-on gummy bear thumbprint cookie bliss/cookie coma mode.