Chocolate Chip Thumbprints Recipe

Ingredients <br>- COOKIE <br>- 1/2 cup firmly packed brown sugar <br>- 1/2 cup LAND O LAKES® Butter, softened* <br>- 1 teaspoon vanilla extract <br>- 1/2 teaspoon salt <br>- 1 1/2 cups all-purpose flour <br>- 1/4 cup miniature semi-sweet real chocolate chips <br>- 1/4 cup milk <br>- Powdered sugar <br>- FILLING <br>- 3/4 cup miniature semi-sweet real chocolate chips <br>- 1 tablespoon shortening <br>- 2 tablespoons light corn syrup <br>- 1 teaspoon water <br>- 1 teaspoon vanilla <br><p></p>Directions <br>step 1: Heat oven to 375 degrees F. Combine brown sugar, butter, 1 teaspoon vanilla and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add flour, 1/4 cup chocolate chips and milk. Beat until well mixed (1 to 2 minutes). <br>step 2: Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. <br>step 3: Bake for 10 to 12 minutes or until lightly browned. (If necessary, make indentation in top of cookie again.) Cool completely. Sprinkle cookies with powdered sugar. <br>step 4: Melt 3/4 cup chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (1 to 2 minutes). Cool slightly. Stir in corn syrup, water and vanilla. Spoon about 1 teaspoon filling into each cookie indentation. <br>

Ingredients
- COOKIE
- 1/2 cup firmly packed brown sugar
- 1/2 cup LAND O LAKES® Butter, softened*
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/4 cup miniature semi-sweet real chocolate chips
- 1/4 cup milk
- Powdered sugar
- FILLING
- 3/4 cup miniature semi-sweet real chocolate chips
- 1 tablespoon shortening
- 2 tablespoons light corn syrup
- 1 teaspoon water
- 1 teaspoon vanilla

Directions
step 1: Heat oven to 375 degrees F. Combine brown sugar, butter, 1 teaspoon vanilla and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add flour, 1/4 cup chocolate chips and milk. Beat until well mixed (1 to 2 minutes).
step 2: Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb.
step 3: Bake for 10 to 12 minutes or until lightly browned. (If necessary, make indentation in top of cookie again.) Cool completely. Sprinkle cookies with powdered sugar.
step 4: Melt 3/4 cup chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (1 to 2 minutes). Cool slightly. Stir in corn syrup, water and vanilla. Spoon about 1 teaspoon filling into each cookie indentation.

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