Name: No-Bake Chocolate Chip Thumbprint Cookies
Prep time: 15 s
Total time: 30 s
Yield: 18
Ingredients: 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

Ingredients

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3 cups granola
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1/3 cup honey
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2/3 cup creamy peanut butter or almond butter
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1 teaspoon vanilla extract
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1/3 teaspoon salt
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1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
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1/4 cup strawberry or raspberry jam or jelly

Key Ingredients

A package of semi-sweet mini morsels with a red label and three chocolate chip cookies.

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

(10 oz.)

Make It

Step 1

Line a baking sheet with parchment or wax paper. Place granola in a food processor and pulse together to create a meal consistency.

Step 2

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.

Step 3

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.