Chocolate Fudge Thumbprint Cookies with Sprinkles

adapted from Dinner at the Zoo

Yield: 2 dozen cookies

Line baking sheets with parchment paper and set aside.

1 Betty Crocker® Sugar Cookie Mix Pouch (1 lb 1.5 oz)

3 Tbsp all-purpose flour

1/2 cup butter

1 egg

2/3 cup sprinkles (your choice)

1 cup milk chocolate chips

1/4 cup heavy cream

Preheat oven:  375° F.

Pour the sprinkles into a shallow bowl.

In a large mixing bowl combine the cookie mix, flour, melted butter and egg.  Mix until a soft dough forms.

Using a small scoop or spoon, scoop out a little more than a tablespoon of dough and form it into a ball.  Roll the ball in the sprinkles and place it onto the parchment lined baking sheet.  Place the cookies about two inches apart.

Use the back of the scoop to make an indentation in the center of the ball.

Bake the cookies for 8 to 9 minutes or until they are lightly browned around the edges.  Remove the cookies from the oven.  If any of the indentations filled in during the baking process, use the back of the scoop to press it back into shape while the cookies are warm!

Remove the cookies from the baking sheet to a wire rack for cooling.

Heat the cream in the microwave for 30 seconds or until very hot.  Pour the hot cream over the chocolate chips.  Stir until the chocolate has melted and the mixture is combined.  Should the chocolate not melt completely, you may need to microwave it for 5 second intervals.

Spoon about 1 teaspoon of the chocolate into the indentation of each cookie.  Let the cookies stand for at least 30 minutes so that the chocolate firms up.

Cookies may be stored in a resealable container for up to 3 days....that is, if they last that long!