Mix flour, dry pudding mix and baking soda until blended. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Refrigerate 30 min.
Heat oven to 350°F. Shape dough into 60 (1-inch) balls. Place, 2 inches apart, on baking sheets. Indent centers.
Bake 10 to 12 min. or until edges are golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 10 min.
Spoon about 1/2 tsp. chocolate into indentation in each cookie; top with nut. Let stand until chocolate is firm.
These delicious cookies are great for serving at a holiday party or for sharing at a cookie exchange.
Double-Chocolate Thumbprint Cookies
Prepare as directed, using 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
30 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.