Chocolate Chip Thumbprints

Cooking Recipes Catalogue

A traditional thumbprint cookie dotted with mini chocolate chips and filled with a glossy chocolate filling.

INGREDIENTS (for 2 servings):


  • 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).
  • 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.
  • 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.

  • *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.