Santa's Chocolate Thumbprint Cookies

Santa's Chocolate Thumbprint Cookies
Santa's Chocolate Thumbprint Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup (2 sticks) butter, softened

  • 1/2

    cup plus 1/4 cup sugar, divided

  • 3/4

    cup dark corn syrup

  • 1

    egg

  • 1

    tsp. vanilla extract

  • 3-1/2

    cups all-purpose flour

  • 1/2

    cup cocoa

  • 1/2

    tsp. baking soda

  • 1/4

    tsp. cinnamon

  • 1-2/3

    cup (10 oz. pkg) Premier White chips

  • SKOR or Heath Toffee Bits, optional

  • Maraschino cherry halves, optional

Directions

1. Beat butter and 1/2 cup sugar in large bowl until well blended; add corn syryo, egg and vanill, blending well. 2. Combine flour, cocoa and baking soda; gradually add butter mixture, blending well. Cover, refrigerate dough 1 hour or until firm enough to handle. 3. Heat oven to 350 degrees. Lightly grease cookie sheet. Combine remaining 1/4 cup sugar and cinnamon. Shape into 1 inch balls; roll in sugar mixture. Place balls on prepared cookie sheet. Using thumb, make indention in center of each cookie. 4. Bake 6-8 minutes or just until set. Remove from oven. If necessary, use tip of spoon and press indention in center. 5. Immediately place 1 tsp white chips in each indention. After several minutes, swirl melted chips. 6. Top with toffee bits and marachino cherry halves, if desired. 7. Remove from cookie sheet to wire rack. Coole completely.

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