Chocolate Impression Cookies

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Wow your friends and family with these delicious little gems. The chocolate filling in the center make these a decadent treat.



Cream butter, and blend in brown sugar.  Add egg yolks and vanilla.  Stir in flour.  Chill dough 30 minutes. 

Lightly grease a baking sheet and preheat oven to 300°F.

Form 1- inch balls.  Dip in slightly beaten egg whites, then in toasted steel cut oats or ground nuts.  Place on prepared cookie sheet.  Make a slight impression in center with tip of teaspoon or finger. 

Bake for 20 to 25 minutes.  While still warm from the oven, make larger impression to hold the chocolate filling.  Cool and fill with chocolate filling.


For chocolate filling:

1 Tbsp. butter

3/4 cup semi-sweet chocolate pieces

1 Tbsp. water

1 tsp. vanilla extract or 1/2 tsp. rum extract

2 Tbsp. corn syrup

Melt butter and chocolate on low heat of microwave (or double boiler).  Stir in corn syrup and water until smooth and thickened.  Cool and add flavoring.

*Toast steel cut oats in dry skillet for approximately 7 minutes, stirring occasionally. *You can substitute 1-1/2 cups Hodgson Mill Almond Flour/Meal.


 Recipe by: Jewel Brown

2-3 dozen cookies Print this Recipe

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