A traditional thumbprint cookie dotted with mini chocolate chips and filled with a glossy chocolate filling.
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1/2 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/4 cup mini semi-sweet chocolate chips
1/4 cup milk
1/2 cup powdered sugar, if desired
3/4 cup mini semi-sweet chocolate chips
1 tablespoon shortening
2 tablespoons light corn syrup
1 teaspoon water
Heat oven to 375°F.
Combine brown sugar, butter, 1 teaspoon vanilla and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour, 1/4 cup chocolate chips and milk. Beat until well mixed.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb.
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, if desired.
Melt 3/4 cup chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 1-2 minutes or until smooth. Cool slightly. Stir in corn syrup, water and vanilla. Spoon about 1 teaspoon filling into each cookie indentation.