Most people love chocolate chip cookies, and a lot of people love thumbprint cookies. This recipe combines the best of both, and makes an easy, single-serving sized treat.
INGREDIENTS
48-56 Hershey's Kisses (we use dark chocolate)
1 cup (2 sticks) of butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp vanilla extract
2 cups gluten-free flour (we us Bob's Red Mill Gluten Free 1:1 baking flour)
1 cup mini chocolate chips
DIRECTIONS
Heat oven to 375 F (191 C) and remove the wrappers from the Kisses. Cover your cookie sheet with parchment paper (this makes it easy to clean up but it's not necessary if you don't have it)
Beat butter, sugars, and vanilla in a large bowl until well blended. Add flour to butter mixture and work until smooth. Fold in mini chocolate chips until well distributed.
Mold a scant tablespoon's worth of dough around each chocolate Kiss, covering it completely. Shape into balls by rolling the dough in your palms and set on the parchment paper-covered sheet.
Bake the cookies for 10 - 12 minutes or until set. Let them cool on the sheet for about five minutes before removing them to a wire rack to cool completely.
Makes 48-56 cookies