Chocolate Thumbprint Cookies

48
Servings
10 min
Preparation Time
15 min
Cook Time
Ingredients
Rating

Chocolate thumbprint cookies are a sweet dessert perfect for the holidays or entertaining a crowd. Topped with chocolate candy pieces and chopped nuts, these cookies are a bite sized festive treat.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 cup margarine or butter, slightly softened
1 cup firmly packed brown sugar
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 tsp vanilla
1 ⅔ cups ground macadamia nuts or pecans, divided
1 ¼ cups all-purpose flour
2 eggs
48 chocolate candy pieces, unwrapped

Cooking Instructions

Heat oven to 350°F.
Lightly grease cookie sheet.
Beat together margarine and sugar until creamy.
Add egg yolks and vanilla; beat well.
Add combined oats, flour and 2/3 cup ground nuts; mix well.
In small bowl, beat egg whites with fork until frothy.
Shape dough into 1-inch balls.
Dip in egg whites; press one side into remaining nuts.
Place ball nut side up 1-inch apart on prepared cookie sheet; press thumb deeply in center of each.
Bake 8 minutes; remove from oven; Place one chocolate piece in each center.
Return to oven and continue baking 5 to 7 minutes or until cookies are lightly browned.
Remove to wire rack; cool completely.
Store in tightly covered container.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
Lightly grease cookie sheet.
Beat together margarine and sugar until creamy.
Add egg yolks and vanilla; beat well.
Add combined oats, flour and 2/3 cup ground nuts; mix well.
In small bowl, beat egg whites with fork until frothy.
Shape dough into 1-inch balls.
Dip in egg whites; press one side into remaining nuts.
Place ball nut side up 1-inch apart on prepared cookie sheet; press thumb deeply in center of each.
Bake 8 minutes; remove from oven; Place one chocolate piece in each center.
Return to oven and continue baking 5 to 7 minutes or until cookies are lightly browned.
Remove to wire rack; cool completely.
Store in tightly covered container.