Chocolate Chip Thumbprints Recipe

Ingredients
<br>- COOKIE
<br>- 1/2 cup firmly packed brown sugar
<br>- 1/2 cup LAND O LAKESĀ® 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.
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Ingredients
- COOKIE
- 1/2 cup firmly packed brown sugar
- 1/2 cup LAND O LAKESĀ® 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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