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Filled Chocolate Thumbprints

(1)
  2 reviews
  • 1 hr 45 min prep time
  • 2 hr 15 min total time
  • 15 ingredients
  • 72 servings
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Enjoy these delicious chocolate cookies baked with an awesome blend of coffee and vanilla fillings - perfect for dessert.

Ingredients

Cookies

1
cup margarine or butter, softened
1
cup sugar
1
teaspoon vanilla
2
oz. unsweetened chocolate, melted, cooled
1
egg
2 1/2
cups all purpose or unbleached flour

Turtle Filling

20
vanilla caramels, unwrapped
1/4
cup half-and-half
36
pecan halves

Mocha Brandy Filling

1/2
cup margarine or butter, softened
2
tablespoons unsweetened cocoa
2
teaspoons instant coffee granules or crystals
4
teaspoons hot water
2
teaspoons brandy or 1/2 teaspoon brandy extract
2
cups powdered sugar

Steps

  • 1 In large bowl, combine 1 cup margarine and sugar; beat until light and fluffy. Add vanilla, chocolate and egg; blend well.
  • 2 Lightly spoon flour into measuring cup; level off. Gradually add flour, mixing well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
  • 3 Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie.
  • 4 Bake at 375°F. for 8 to 10 minutes or until set and firm to the touch. Cool 1 minute; remove from cookie sheets.
  • 5 To make turtle filling, in small saucepan, combine caramels and half-and-half; cook over low heat until melted and smooth, stirring constantly. Fill half of cookies with 1 teaspoon filling each. Top each with pecan half.
  • 6 To make mocha brandy filling, in small bowl, combine 1/2 cup margarine and cocoa; beat until light and fluffy. In another small bowl, dissolve instant coffee in water; add brandy. Add coffee mixture to margarine mixture; blend well. Add powdered sugar; beat until smooth. Fill remaining half of cookies with 1 heaping teaspoon filling each.
  • 1 In large bowl, combine 1 cup margarine and sugar; beat until light and fluffy. Add vanilla, chocolate and egg; blend well.
  • 2 Lightly spoon flour into measuring cup; level off. Gradually add flour, mixing well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
  • 3 Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie.
  • 4 Bake at 375°F. for 8 to 10 minutes or until set and firm to the touch. Cool 1 minute; remove from cookie sheets.
  • 5 To make turtle filling, in small saucepan, combine caramels and half-and-half; cook over low heat until melted and smooth, stirring constantly. Fill half of cookies with 1 teaspoon filling each. Top each with pecan half.
  • 6 To make mocha brandy filling, in small bowl, combine 1/2 cup margarine and cocoa; beat until light and fluffy. In another small bowl, dissolve instant coffee in water; add brandy. Add coffee mixture to margarine mixture; blend well. Add powdered sugar; beat until smooth. Fill remaining half of cookies with 1 heaping teaspoon filling each.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie with Turtle Filling
Calories
80
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
40mg
2%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
6g
6%
Protein
1g
1%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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