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Filled Chocolate Thumbprints

Enjoy these delicious chocolate cookies baked with an awesome blend of coffee and vanilla fillings - perfect for dessert.

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  • prep time 1 hr 45 min
  • total time 2 hr 15 min
  • ingredients 15
  • servings 72
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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