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Double chocolate thumbprint cookies are filled with a minty frosting for a festive treat.
Heat oven to 350°F. Combine 2/3 cup butter and brown sugar in large bowl; beat at medium speed until creamy. Add melted chocolate, egg and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt. Beat until well mixed.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake for 7 to 9 minutes or until set. Remove to wire cooling rack. Cool completely.
Combine powdered sugar, 1/4 cup butter, peppermint flavoring and food color in medium bowl; beat at medium speed until creamy, adding enough milk for desired spreading consistency. Spoon 1 scant teaspoon filling into each cookie indentation. Immediately sprinkle with crushed candy.
Place 1/3 cup chocolate chips and oil in small microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, until melted (45 to 60 seconds). Spoon into resealable plastic food bag; cut off 1 very small corner of bag. Pipe drizzle over filling.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3329
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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