I'm not quite sure where this delicious little recipe came from, but it is definitely going to be making it into our cookie rotation. Not that we really have a "cookie rotation" per se, but doesn't it sound like a good idea? I thought you'd agree ;-)
Here's what you need: butter, brown sugar, vanilla, light corn syrup, egg, flour, salt, pecans and chocolate chips.
These start just like every other cookie with creaming together the butter and sugar, then add in the vanilla.
Next you'll beat in the corn syrup and the egg.
You'll finish up by incorporating the flour and salt until it is a good workable dough.
Roll dough into 1-inch balls.
Then roll the dough balls into the chopped pecans.
Place on cookie sheet 2 inches apart, press firmly with thumb to make indention and bake for 11-13 minutes, or until cookies are firm.
Remove to wire rack to cool completely. While the cookies are cooling, make the chocolate filling by microwaving some corn syrup for a minute, then add in the chocolate chips ~ stirring until the chips are melted. Pour into a ziplock bag, seal it and snip the corner. Pipe the filling onto cooled cookies. Watch out for the cookie thieves!
Chocolate Fudge Thumbprint Cookies
1 cup butter, softened
3/4 cup light brown sugar
1 tsp. vanilla
1/2 cup light corn syrup
3 1/2 cups all purpose flour
1/2 tsp. salt
1 1/2 cups finely chopped pecans (or any other nuts you prefer)
1/3 cup light corn syrup
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 325 degrees. Mix together butter, brown sugar and vanilla in mixer on medium speed. Beat in corn syrup and egg until incorporated. Slowly add in the flour and salt until blended. Roll dough into 1-inch balls, then roll in chopped pecans. (Alternately, one could mix the pecans in with the dough, then roll the dough into 1-inch balls.) Place 2 inches apart on ungreased cookie sheet. Press thumb into the center to create a deep indentation. Bake for 10-12 minutes or until firm. Remove to wire rack and cool completely. Prepare the the filling by heating the corn syrup in a microwave safe bowl for 1 minute. Stir in chocolate chips and continue stirring until chocolate is completely melted. Scrape filling into a pastry bag or small freezer zip top bag and seal. Snip off a small corner at the bottom of the bag and pipe filling into the thumbprint holes. Makes about 5 1/2 dozen cookies.
**Disclaimer...my recipe for the cookies was not clear on when to pipe the filling into the indentations, so I did it before baking the cookies. Some turned out okay-looking while others had a bumpy look to them. They all tasted fine, but I think the texture of the filling is better when it is not baked. I altered the recipe to recommend piping the filling on after baking the cookies.
Our house of cookie monsters was divided on which cookies they liked best...the ones rolled in pecans or the ones with the pecans in the dough.
Want more cookie ideas?