Triple Chocolate Thumbprint Cookies

Ingredients

1

roll (16.5 oz)  refrigerated chocolate chip cookies

1/4

cup unsweetened baking cocoa

4

oz cream cheese, softened (from 8-oz package)

3/4

cup dark chocolate chips

1/4

cup heavy whipping cream

1

tablespoon butter

1/4

cup white vanilla baking chips

1/4

teaspoon vegetable oil

Steps

• 1

  Heat oven to 350°F.
• 2

  In large bowl, crumble cookie dough; stir or knead in cocoa and cream cheese until well mixed. Shape tablespoonfuls dough into 28 (about 1 1/2-inch) balls. Place 1 inch apart on ungreased cookie sheets.
• 3

  Bake 12 to 15 minutes or until edges are set. Remove from oven. Using back of round metal measuring teaspoon, make 1-inch indentation in center of each cookie. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely, about 30 minutes.
• 4

  In medium microwavable bowl, microwave dark chocolate chips, whipping cream and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Spoon about 1 teaspoon chocolate mixture into indentation in each cookie. Let stand about 30 minutes or until set.
• 5

  Meanwhile, in small microwavable bowl, microwave white vanilla baking chips and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over chocolate-filled cookies. Refrigerate about 30 minutes or until drizzle is set. Store covered in refrigerator.