White Chocolate-Filled Poppy Seed Cookies

Total Time
35mins
Prep 25 mins
Cook 10 mins

I found this recipe in one of my mother's Food & Wine cookbooks when I started college; every time I had a paper or test coming up I'd bake a batch of these for energy:) Once, when my mom only had some dark chocolate chips in her pantry, I used them--at first I was skeptical (so was my family), but they were really just as good!

Ingredients Nutrition

Directions

  1. Preheat oven to 375*F.
  2. In a large bowl, cream together the butter and sugar until light and smooth, using an electric mixer on medium speed.
  3. Blend in the egg yolks and vanilla.
  4. Combine the flour, poppy seeds, and salt; gradually add to the creamed mixture just until combined.
  5. Roll dough into 1" balls; space 2" apart on ungreased cookie sheets.
  6. Using your thumb or the end of a wooden spoon handle, make an indentation in the center of each ball.
  7. Bake for 10-12 minutes, or until lightly browned.
  8. Immediately reinforce the indentation with the spoon handle again; transfer cookies to wire racks and cool slightly.
  9. While cookies are still warm, fill with a spoonful of the melted chocolate.

Reviews

(1)
Most Helpful

These were really good, but we actually preferred them without the white chocolate. I made the dough and formed them on cookie sheets 2 days prior to baking, with no problems. DO make sure you reinforce the little indentation immediately after you take them out of the oven! I will try these as freezer cookies next time--great buttery flavor

stacyzimmerman July 17, 2007

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