Chocolate-Filled Poppy Seed Cookies Recipe

4.5 3 4
Chocolate-Filled Poppy Seed Cookies Recipe
Chocolate-Filled Poppy Seed Cookies Recipe photo by Taste of Home
Publisher Photo

Chocolate-Filled Poppy Seed Cookies Recipe

Read Reviews
4.5 3 4
Publisher Photo
While it's been around for years, this recipe remains enjoyable to this day. A co-worker prepared these at a cookie exchange a while back...they were the biggest hit of the party.
MAKES:
39 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:
39 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter (no substitutes), softened
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips, melted

Directions

In a mixing bowl, cream butter and sugar. Beat in egg yolks and vanilla. Combine flour, poppy seeds and salt; gradually add to the creamed mixture.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly; fill with melted chocolate. Yield: 6-1/2 dozen.
Originally published as Chocolate-Filled Poppy Seed cookies in Best of Country Cookies 1999, p56

Nutritional Facts

2 each: 102 calories, 7g fat (4g saturated fat), 23mg cholesterol, 64mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 1 cup butter (no substitutes), softened
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  1. In a mixing bowl, cream butter and sugar. Beat in egg yolks and vanilla. Combine flour, poppy seeds and salt; gradually add to the creamed mixture.
  2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly; fill with melted chocolate. Yield: 6-1/2 dozen.
Originally published as Chocolate-Filled Poppy Seed cookies in Best of Country Cookies 1999, p56

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MY REVIEW
2124arizona User ID: 845443 270157
Reviewed Jul. 30, 2017

"These cookies look and taste great!!"

MY REVIEW
Naomipuff User ID: 6443036 32894
Reviewed Jan. 7, 2012

"I love love LOVE these cookies :D They are delicious! The first time I saw them in the book I knew I wanted to make them. I could almost taste them already! I would absolutely make them again. I made square ones and circular ones like in the picture. Instead of putting melted chocolate in the middle, I put one chocolate chip (not melted) in the middle right after the cookies were taken out of the oven. They melted from the warmth of the cookie but it was easier and faster than than melting chocolate and then pouring it on top. I like it better too because it isn't so much chocolate then. Also I took a chocolate chip and put it gently against the rim of the cookie and slid it around making a circle on the cookie. They are a bit crumbly, but when you freeze them, then take them out of the freezer they aren't as crumbly and they tasted a bit different and really good! I just love these cookies and actually don't mind the chalkiness. The poppy seeds are small so you don't notice eating them (as in the biting), but you taste them and it tastes great! These are perfect for bringing to a Christmas get-together or anything at all :)"

MY REVIEW
[email protected] User ID: 5407286 59096
Reviewed Dec. 30, 2010

"Not that great; kind of chalky"

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