Recipe courtesy of Martha Stewart
41 min
25 min
about 2 1/2 dozen cookies



Heat oven to 350 degrees F. Line baking sheets with silpats (French nonstick baking mats), or parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until light and fluffy. Add egg yolk, vanilla, and salt; beat until combined. Add flour and mix on low speed until just combined. Remove bowl from mixer and, using a wooden spoon, stir in chocolate.

Using a 1 1/4-inch ice cream scoop or a tablespoon, drop dough onto prepared baking sheets and roll into 1 1/4-inch balls, spacing about 2 inches apart. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1/2 teaspoon creme de marrons.

Bake until edges are golden and cookies are firm, 12 to 15 minutes. Transfer cookies to a rack until completely cool. Store in an airtight container up to 3 days.


Chocolate Chip Cookies

Recipe courtesy of Katie Lee

Shortbread Cookies

Recipe courtesy of Ina Garten

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chocolate Chip Oatmeal Cookies

Recipe courtesy of Wayne Harley Brachman

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves

Recipe courtesy of Giada De Laurentiis

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Compost Cookies

Recipe courtesy of Samantha Seneviratne

Neapolitan Holiday Cookies

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking