No-Bake Chocolate Chip Thumbprint Cookies
Makes 18 servings
NESTLÉ® TOLL HOUSE®
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz
NET WT 10 oz (283 g)
- 3 cups granola
- 1/3 cup honey
- 2/3 cup creamy peanut butter or almond butter
- 1 teaspoon vanilla extract
- 1/3 teaspoon salt
- 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- 1/4 cup strawberry or raspberry jam or jelly
Line a baking sheet with parchment or wax paper. Place granola in a food processor and pulse together to create a meal consistency.
In a small microwave safe bowl, heat honey for 20-30 seconds until hot. In a medium bowl, stir together honey, peanut butter, vanilla extract and salt.
Stir ground granola into mixture, then stir in the morsels. Use a cookie scoop to create mounds that are about 2 tablespoons each on the baking sheet. Gently press centers to create an indentation in each mound. Refrigerate cookies for 15-20 minutes or until firm. Fill indentations with jam or jelly prior to serving.