Makes 18 servings
An afternoon of baking and kiddos in the kitchen when you make a batch of No-Bake Chocolate Chip Thumbprint Cookies.
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 NESTLE TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
1/4 cup strawberry or raspberry jam or jelly
1.Line a baking sheet with parchment or wax paper. Place granola in a food processor and pulse together to create a meal consistency.
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.
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.
Find this recipe and more holiday treats at verybestbaking.com