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Chocolate Chip & Cookie Butter Thumbprints

TOTAL TIME: Prep: 35 min. Bake: 10 min./batch YIELD: about 2-1/2 dozen.
I wanted to make a more festive version of chocolate chip cookies for the holidays. Since my mom's thumbprints are what I look forward to most, I decided to combine the two. —Crystal Schlueter, Northglenn, Colorado

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 large egg, separated
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup miniature semisweet chocolate chips
  • 1 cup chopped pecans
  • 2/3 cup Biscoff creamy cookie spread or Nutella
  • Additional miniature semisweet chocolate chips, optional

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter, brown sugar and salt until light and fluffy, 5-7 minutes. Beat in egg yolk, milk and vanilla. Gradually beat flour into creamed mixture. Stir in chocolate chips. Cover and refrigerate 1 hour or until firm enough to shape.
  • 2. Shape tablespoons of dough into balls. Dip balls into egg white; roll in pecans. Place 2 in. apart on lightly greased baking sheets. Press a deep indentation in center of each with your thumb. Bake until light golden brown, 12-14 minutes.
  • 3. Remove from pans to wire racks to cool completely. Fill each with 1 teaspoon cookie spread. If desired, sprinkle with additional chocolate chips.

Nutrition Facts

1 cookie: 138 calories, 9g fat (3g saturated fat), 14mg cholesterol, 48mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein.

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