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White Chocolate Thumbprint Cookies
Crumbly thumbprint cookies delicately flavored with white chocolate, rolled in pecans, and then finished with a chocolate square. Irresistible.
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
24
cookies
Calories
Author
Marye Audet-White
Ingredients
½
Cup
Butter
, Softened
¾
Cup
Sugar
1
Egg
½
teaspoon
Vanilla Extract
2
Cups
All Purpose Flour
½
teaspoon
Baking Soda
½
teaspoon
Salt
½
Cup
White Chocolate Chips
, chopped fine
½
Cup
finely chopped pecans
24
heart shaped milk chocolate candies
, unwrapped
1-3
tablespoons
buttermilk
(as needed for right texture)
½
cup
white chocolate
1
tbs
butter
¼
cup
heavy
cream
Instructions
Preheat the oven to 350F
Cream
the butter and sugar
Add the egg, one tablespoon of buttermilk and vanilla
Mix the flour, baking soda, and salt
Add the dry ingredients to the butter mixture and
beat
until
well blended
If the dough seems too dry add buttermilk one tablespoon full at a time
Stir in the white chocolate
Roll the dough into walnut sized balls
Place on an ungreased cookie sheet
Press the middle down with your thumb
Bake for 8-10 minutes or until cookies are firm and bottoms are golden
Remove from oven and cool a few minutes
Press the chocolates into the center of each cookie while the cookie is still warm
Let cool
Bring the heavy
cream
and butter to a
simmer
and remove from heat
Stir in the white chocolate until it is melted and smooth
Drizzle
the white chocolate across the cookies
Notes
Use white chocolate squares, filled squares, Hershey's Hugs, or whatever you like for the centers. I don't think you can ruin this cookie!