Chocolate Chip and Cookie Butter Thumbprints
“I wanted to make a more festive version of chocolate chip cookies for the holidays. Since my mom’s thumbprints are what I look forward to most, I decided to combine the two.” —Crystal Schlueter, Babbitt, Minnesota
Taste of Home
|Servings||Prep Time||Cook Time|
- 1/2 cup butter softened
- 1/2 cup brown butter packed
- 1/4 tsp salt
- 1 large egg separated
- 2 tbsp 2% milk
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup miniature semisweet chocolate chips
- 1 cup chopped pecans
- 2/3 cup Biscoff creamy cookie spread or Nutella
- Additional miniature semisweet chocolate chips optional
- Preheat oven to 350°. In a large bowl, cream butter, brown sugar and salt until light and fluffy. Beat in egg yolk, milk and vanilla. Gradually beat flour into creamed mixture. Stir in chocolate chips. Cover and refrigerate 1 hour or until firm enough to shape.
- Shape tablespoons of dough into balls. Dip balls into egg white; roll in pecans. Place 2 in. apart on lightly greased baking sheets. Press a deep indentation in center of each with your thumb. Bake until light golden brown, 12-14 minutes.
- Remove from pans to wire racks to cool completely. Fill each with 1 teaspoon cookie spread. If desired, sprinkle with additional chocolate chips.
1 cookie: 138 calories, 9g fat (3g saturated fat), 14mg cholesterol, 48mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein.