The extra flavor notes in this ingenious combination of German
chocolate cake and thumbprint cookies make it a truly tasty addition to
your festive cookie tray.
Ingredients
1
- pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
3
- tablespoons vegetable oil
1
- tablespoon water
1
- whole egg
4
- oz (half of 8-oz package) cream cheese, softened
1
- egg white
4 1/2
- teaspoons sugar
1
- container (14.5 oz) Betty Crocker™ Rich & Creamy coconut pecan frosting
1/2
- cup semisweet chocolate chips
2
- tablespoons chopped pecans
Directions
Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
In
large bowl, stir together cookie mix, oil, water and whole egg. In
small bowl, beat cream cheese, egg white and sugar until smooth and
creamy.
Shape
dough by 2 tablespoonfuls into balls; place on cookie sheet. Press
thumb or end of wooden spoon into each ball to make indentation; fill
each with 1 1/2 teaspoons cream cheese mixture.
Bake 8 to 10 minutes or until set. Remove from cookie sheet to cooling rack; cool completely.
Spoon
1 tablespoon of frosting on top of each cookie. In small microwavable
bowl, microwave chocolate chips on High in 10-second increments,
stirring until melted and smooth. Drizzle chocolate over cookies;
sprinkle with pecans. Let stand until chocolate is set.
