Wednesday, May 4, 2016

Chocolate Fudge Thumbprint Cookies with Sprinkles

What could be more fun than chocolate fudge thumbprint cookies with sprinkles?  Not much.  My daughter and granddaughter will be visiting for a few days, so I decided to look for an easy no mess cookie recipe for my granddaughter and me to make.  I found a recipe and it looked perfect.  I decided to take it on a test run before suggesting to Sabine that we make cookies.  It was actually a great success!  It was also a first for me.

The recipe called for a Betty Crocker® Sugar Cookie Mix Pouch!  I had never considered using a mix for cookies!   But, you know what?  It couldn't have been easier. The cookies were delicious!  I can see fun times ahead 'cause it is really all about the sprinkles!


Chocolate Fudge Thumbprint Cookies 
with Sprinkles
adapted from Dinner at the Zoo

Yield: 2 dozen cookies
Line baking sheets with parchment paper and set aside.

1 Betty Crocker® Sugar Cookie Mix Pouch (1 lb 1.5 oz)
3 Tbsp all-purpose flour
1/2 cup butter
1 egg
2/3 cup sprinkles (your choice)
1 cup milk chocolate chips
1/4 cup heavy cream

Preheat oven:  375° F.

Pour the sprinkles into a shallow bowl.

In a large mixing bowl combine the cookie mix, flour, melted butter and egg.  Mix until a soft dough forms.

Using a small scoop or spoon, scoop out a little more than a tablespoon of dough and form it into a ball.  Roll the ball in the sprinkles and place it onto the parchment lined baking sheet.  Place the cookies about two inches apart.

Use the back of the scoop to make an indentation in the center of the ball.

Bake the cookies for 8 to 9 minutes or until they are lightly browned around the edges.  Remove the cookies from the oven.  If any of the indentations filled in during the baking process, use the back of the scoop to press it back into shape while the cookies are warm!

Remove the cookies from the baking sheet to a wire rack for cooling.

Place the chocolate chips in a small bowl.  Heat the cream in the microwave for 30 seconds or until very hot.  Pour the hot cream over the chocolate chips.  Stir until the chocolate has melted and the mixture is combined.  Should the chocolate not melt completely, you may need to microwave it for 5 second intervals.

Spoon about 1 teaspoon of the chocolate into the indentation of each cookie.  Let the cookies stand for at least 30 minutes so that the chocolate firms up.

Cookies may be stored in a resealable container for up to 3 days....that is, if they last that long!

PRINTABLE RECIPE


I decided that there isn't anything wrong with taking a shortcut now and then.  The world didn't stop turning because I used a cookie mix.  I had a large group of cookie tasters, since I was the coffee hostess at church last week.  The cookies passed muster!  They were very popular...tasty....and they didn't last long!

I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.

5 comments:

  1. These do look delicious and I am sure your granddaughter will love baking these with you and make beautiful memories doing so.

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  2. Looks like a party! Very fun:@)

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  3. The sprinkles make them..

    Kate one of fave recipes..cookies made w/ a cake mix:)

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  4. Kate, Very lovely looking cookies. The grandsons would love them! Take Care, Big Daddy Dave

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  5. What a fun cookie! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
    Miz Helen

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