Chocolate raspberry thumprint cookies

1 Servings

Ingredients

Quantity Ingredient
½ cup (1 stick) butter; softened
½ cup Granulated sugar
½ cup Firmly packed light brown sugar
1 large Egg
1 teaspoon Vanilla extract
2 cups All-purpose flour
½ teaspoon Baking powder
1 12 ounce pac M&Ms® milk chocolate mini baking bits; divided
Powdered sugar
½ cup Raspberry jam

Directions

In large microwave-safe bowl melt butter in microwave; add sugars and mix well. Stir in egg and vanilla. In medium bowl combine flour and baking powder; blend into butter mixture. Stir in 11/4 cups "M&M's"(r)Chocolate Mini Baking Bits; refrigerate dough 1 hour. Preheat oven to 350øF.

Lightly grease cookie sheets. Roll dough into 1-inch balls and place 2 inches apart onto prepared cookie sheets. Make an indentation in center of each ball with thumb.

Bake 8 to 10 minutes. Remove from oven and reindent, if necessary; transfer to wire racks. Lightly dust warm cookies with powdered sugar; fill each indentation with ½ teaspoon raspberry jam. Sprinkle with remaining ½ cup "M&M's"(r)Chocolate Mini Baking Bits. Cool completely. Dust with additional powdered sugar, if desired. Store in tightly covered container.

Notes: Make these fun-to-make-cookies fun to eat! MAKES ABOUT 4 DOZEN.

Recipe by: 1996 Mars®, Incorporated Posted to brand-name-recipes by Barbra<barbra@...> on Feb 03, 1998

Related recipes