Sprinkled Chocolate Thumbrint Cookies

Author: Oven Love

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

basic recipe via Technicolor Kitchen- http://technicolorkitcheninenglish.blogspot.com/2009/07/chocolate-thumbprints.html

Ingredients

For the cookie dough: ½ cup (113g/1 stick) unsalted butter, room temperature
½ cup (70g) confectioners' sugar, sifted
¼ teaspoon salt
1 teaspoon pure vanilla extract
1 ¼ cups (175g) all-purpose flour, sifted
For the decoration and chocolate filling: Sprinkles, nonpareils or sanding sugar of your choice for decoration
2 tablespoons (28g) unsalted butter, room temperature
56g (2oz) semisweet chocolate, chopped
1 teaspoon light corn syrup

Instructions

Preheat the oven to 350ºF; line two baking sheets with baking paper or silicone baking mats.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high, until a dough forms – it won’t be sticky.
Roll dough into balls. Dip each ball into your sprinkles or other decoration, making sure to get even coverage all around. Place onto prepared sheets. (At this point, you can make a pre-thumbprint to be sure your holes are deep enough, or you can wait to do it after the next step). Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
While the cookies are cooling, combine chocolate, butter, and corn syrup in a small heatproof bowl. Microwave at 30 second intervals until melted or set over a pot of simmering water; stirring occasionally until melted and smooth. Allow to cool and thicken slightly. When cookies are cool, fill the thumbprints with the chocolate mixture. Let the chocolate set before serving.

Recipe by Oven Love at https://www.ovenloveblog.com/sprinkled-chocolate-thumbrint-cookies/