Chocolate-Butterscotch Thumbprint Cookies Recipe

Name: Chocolate-Butterscotch Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cups flour; 1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding; 1/2 tsp. baking soda; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 3/4 cup butter, softened; 1/2 cup packed brown sugar; 1-1/2 tsp. vanilla; 2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate; 2 cups COOL WHIP Whipped Topping (Do not thaw.); 60 PLANTERS Pecan Halves (about 1 cup)

Servings: persons

1-3/4 cups flour
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1/2 tsp. baking soda
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1/2 cup packed brown sugar
1-1/2 tsp. vanilla
2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate
2 cups COOL WHIP Whipped Topping (Do not thaw.)
60 PLANTERS Pecan Halves (about 1 cup)

1
Mix flour, dry pudding mix and baking soda until blended.
2
Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended.
3
Gradually add flour mixture, mixing well after each addition.
4
Refrigerate 30 min.
5
Heat oven to 350F.
6
Shape dough into 60 (1-inch) balls.
7
Place, 2 inches apart, on baking sheets.
8
Indent centers.
9
Bake 10 to 12 min.
10
or until edges are golden brown.
11
Cool on baking sheets 2 min.
12
Remove to wire racks; cool completely.
13
Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.
14
; stir until chocolate is completely melted and mixture is well blended.
15
Cool 10 min.
16
Spoon about 1/2 tsp.
17
chocolate into indentation in each cookie; top with nut.
18
Let stand until chocolate is firm.

11545

kcal

Calories

1177

Fat

271

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-3/4 cups flour, 1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding, 1/2 tsp. baking soda, 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, and more.

Yes, Chocolate-Butterscotch Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Butterscotch Thumbprint Cookies

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