Warm up this holiday season with these Hot Chocolate Thumbprint Cookies. Made with semi-sweet chocolate, vanilla, COOL WHIP Whipped Topping, miniature marshmallows and more, these hot chocolate thumbprint cookies will fly off the plate.
Microwave butter and 4 oz. chocolate in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well.
Refrigerate 1 hour.
Heat oven to 350ºF. Shape dough into 64 (1-inch) balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8 min. or just until centers of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Press indentation into center of each cookie. Remove cookies to wire racks; cool completely.
Microwave COOL WHIP and remaining chocolate in microwaveable bowl 1 min. or until chocolate is completely melted when stirred. Spoon into indentations in cookies, adding about 1/2 tsp. chocolate mixture to each. Top with marshmallows. Let stand until chocolate mixture is firm.
Prepare using BAKER'S Bittersweet Chocolate.
Enjoy a serving of these easy-to-make cookies on occasion, but keep portion size in mind.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 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.