Chocolate Filled Thumbprint Cookies #Christmas #cookies

Chocolate Filled Thumbprint Cookies

Typically, I place fixture sweet recipes that I managed to wee, image, redact, and communication within a twosome of hours (as anti to umteen of my blogging friends who stand the instance to piss a recipe one day, photo it the close, then plan out their transmission comrade a hebdomad or so in advance…). And it's not that I'm vain of it, because I'd actually rattling equivalent to be a large human. I change buy these caretaker attractive Erin Condren planners every period, honourable to substantiate it.

With the someone future in right a few months, I've real, truly been trying to get the diary prompt for a younger relationship lose. And it has been Wearying! I don't bonk how you planner-ahead-ers do it.

Regularize tho' it totally goes against my nature to thoughtfully arrangement out recipes and posts months in front, I feature recovered a few young tricks here and there that eff helped me supply up a bit without having to totally go out of my way.

INGREDIENTS:

• 1 1/2 cups butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla
• 2 1/8 cups all-purpose flour
• 1 cup cornstarch
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 tbsp butter

DIRECTIONS:

1. Preheat oven to 325ºF.
2. Cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla.
3. In a separate bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients to the butter mixture and mix just until a dough comes together.
4. Scoop and roll heaping tablespoons of dough. Place each ball onto a lined baking sheet. Use the back of a spoon or your thumb (I always use the back of a really rounded teaspoon) to create a small indentation into the top of the dough ball, making an effort not to crack the dough by pressing too hard.
5. Bake for 10 minutes. Remove and press the indentation in again to make it a little deeper (still being careful not to crack the cookie). Let cookies cool completely.
6. Meanwhile, melt the chocolate chips over medium-low heat on the stove*. Once melted, remove from heat and stir in the butter. Spoon chocolate into each of the indentations in the cookies. Let chocolate cool completely to harden before serving.
7. *I frequently use the microwave to do this, but I'm not recommending that because my chocolate sometimes seizes when I use this method. Using the stove is the most fool-proof way to melt chocolate.
8. Tip: instead of spooning chocolate into the cookies, try filling a piping bag with the melted (and somewhat cooled) chocolate. Snip off a tiny bit of the end, and use it to pipe chocolate into the cookies!

Share this post