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Thumbprint Cookies

  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 30

With a powdered sugar coating and a yummy chocolate filling, these cookies are always a cookie-plate fave! MORE + LESS -

TBSP Susan
May 13, 2015

Ingredients

1/2
cup butter, softened but not melted
1/2
cup brown sugar
1/2
teaspoon salt
1
teaspoon vanilla
1
to 2 tablespoons milk (so mixture can be easily rolled into balls)
1
to 1/2 cups Gold Medal™ flour
1/4
cup MINIATURE semi-sweet chocolate chips
powdered sugar (to coat cooled cookies)

FILLING: CHOCOLATE

1/2
cup miniature semi-sweet chocolate chips
1
tablespoon shortening
2
tablespoons light corn syrup
1
tablespoon water
1
teaspooon vanilla

Steps

Hide Images
  • 1
    In a stand mixer, cream softened butter with the brown sugar. Add salt, vanilla and 1 tbsp milk, and mix until well blended. Add flour and mix until mixture forms coarse crumbs that stick together. (Add additional 1 tbsp milk if needed.) Stir in miniature chocolate chips.
  • 2
    Using a spoon or a 1-1/4 inch cookie scoop, put dough into palm of hand and roll between palms to form a 1 inch to 1-1/4 inch ball. Place balls on ungreased cookie sheet.
  • 3
    With thumb, form deep indent in each cookie. Bake at 375° F for 10-12 minutes until firm but not brown. Remove cookies from sheet to a cooling rack and cool completely.
  • 4
    When cookies are cool, roll them in powdered sugar to coat thoroughly.
  • 5
    Add filling ingredients to a microwave-safe dish. Micro on high for 20 seconds. Stir and micro again another 10 seconds. Mix chocolate until silky smooth. (Return to micro 5 seconds at a time if necessary.)
  • 6
    Using a pastry bag or small spoon, fill each cookie indent with a mound of melted chocolate. Allow chocolate to set before serving.

Expert Tips

  • These cookies keep well and can be frozen!

Nutrition Information

No nutrition information available for this recipe

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