Snickers Thumbprints

Ahhh, me and my cookies! (no complaints from the family, just getting to be somewhat like a following!) Just an idea variation to get more chocolate into each bite...you can easily make one batch to showcase an assortment of candy, since all the classics come in minis. *prep time does not include the 1 hour chilling time.*

• Ready In: 30 mins
• Yields: 30 cookies

Ingredients

• Cookies

• 2⁄3 cup sugar
• 1⁄2 cup butter, softened
• 1  large egg, at room temperature
• 1  teaspoon vanilla extract
• 1 1⁄4 cups flour
• 1⁄4 cup  unsweetened cocoa powder
• 1⁄4 teaspoon salt
• 1 (11 1/2ounce) bag  Snickers miniature candy bars (you'll need 1 for each cookie)

• Drizzle

• 4  ounces white chocolate or 4  ounces  milk chocolate or 4  ounces dark chocolate, chopped
• 2  teaspoons shortening

Directions

1. Cream the sugar and butter in a medium bowl using an electric mixer at medium speed; scrape sides of bowl as needed.
2. Add egg and vanilla; blend well.
3. Reduce mixer speed to low; gradually blend in the flour, cocoa powder, and salt just until combined.
4. Wrap dough in plastic wrap; refrigerate until firm, at least 1 hour.
5. Preheat oven to 375°F.
6. Shape dough into 1" balls; space 1" apart on ungreased cookie sheets. Make an indentation in the center of each cooke with the back of a spoon or a finger. (the edges may slightly.
7. Bake 10-12 minutes or until edges are set. Cool cookies on cookie sheets for 1 minute; transfer cookies to wire racks and immediately press a mini Snicker's into each center. Cool completely.
8. Melt the white chocolate and shortening together over low heat, stirring until smooth. Drizzle over each cooke; let stand until set.