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Desserts

Chocolate-Butterscotch Thumbprint Cookies

photo by:kraft
Made with chocolate, pecan halves and butterscotch pudding mix, these moist, chewy cookies make great gifts—if only you could bear to part with them!
time
prep:
20 min
total:
1 hr 32 min
servings
total:
30 servings, 2 cookies each

What You Need

1-3/4
cups  flour
1
pkg.  (3.4 oz.) JELL-O Butterscotch Instant Pudding
1/2
tsp.  baking soda
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4
cup  butter, softened
1/2
cup  packed brown sugar
1-1/2
tsp.  vanilla
2
oz.  (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate
2
cups  COOL WHIP Whipped Topping (Do not thaw.)
60
 PLANTERS Pecan Halves (about 1 cup)

Make It

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.

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.

Kraft Kitchens Tips

Size-Wise
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 Instant Pudding.
K:1974v34:157621
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