CHOCOLATE CARAMEL THUMBPRINTS
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE THUMBPRINT COOKIES
My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.
Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CARAMEL THUMBPRINT COOKIES
Make and share this Chocolate Caramel Thumbprint Cookies recipe from Food.com.
Provided by Smuckersreg
Categories Dessert
Time 57m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
- BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended.
- BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
- BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
Nutrition Facts : Calories 777.8, Fat 69.1, SaturatedFat 11.4, Cholesterol 139.5, Sodium 208.8, Carbohydrate 38.1, Fiber 7, Sugar 29.3, Protein 10.8
CHOCOLATE CARAMEL THUMBPRINT COOKIES
I found these in a TOH and they instantly became a family classic! They are soft with a gooey center and the flavor is amazing! They are my DH's favorite as well as mine...it's not Christmas without these! (you will want to double this recipe!)
Provided by Rachie P
Categories Dessert
Time 42m
Yield 2 1/2 dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl cream butter and sugar.
- Beat in egg yolk, vanilla, and milk.
- Combine flour, cocoa, and salt; add to creamed mixture.Refrigerate 1 hour or until easy to handle.
- Roll dough into 1 inch balls. Beat egg white.Dip balls into egg white and roll in the nuts.
- Place 2 inches apart on greased cookie sheets.
- Make a 3/8 - 1/2 inch indentation in the center of each ball with the end of a wooden spoon (or your thumb!).
- Bake at 350 for 10-12 minutes. Remove to cool on wire racks.
- In a heavy saucepan, melt caramels with cream over low heat; stir until smooth.
- Using 1/2 tsp caramel mixture, fill each cookie.
- Melt chocolate chips and shortening in microwave; drizzle over cookies.
Nutrition Facts : Calories 313.9, Fat 19.8, SaturatedFat 8.3, Cholesterol 44.2, Sodium 137.7, Carbohydrate 34.1, Fiber 2.4, Sugar 22.1, Protein 3.9
GLUTEN-FREE CHOCOLATE CARAMEL THUMBPRINT COOKIES
Chocolate and caramel lovers, rejoice; our Gluten-Free Chocolate Caramel Thumbprint Cookies have your name on them. Rich chocolate and creamy caramel goodness mixes with gluten-free oat flour to create a cookie you won't be able to stop thinking about! No matter your stance on gluten, our chocolate caramel thumbprint cookies are so good, you'll be adding them to your bookmarked recipes in no time. From birthdays to small get-togethers to a midweek pick-me-up, these chocolate caramel thumbprints don't disappoint. The best part? This gluten-free thumbprint cookie recipe is a treat everyone can enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 28
Number Of Ingredients 13
Steps:
- In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in oat flour, cocoa, tapioca starch, xanthan gum and salt until dough forms. Cover and refrigerate at least 1 hour or until firm.
- Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F).
- Shape dough by level tablespoonfuls into 1 1/4-inch balls. On ungreased large cookie sheets, place balls 2 inches apart. With index finger or thumb, make indentation in center of each ball.
- Bake 8 to 10 minutes or until edges are set. Immediately re-press indentation into each cookie with end of wooden spoon. Let stand 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In small microwavable bowl, heat caramel baking bits and whipping cream 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Spoon about 1/2 teaspoon filling into each cookie. Let stand about 15 minutes or until caramel is firm.
- In small microwavable bowl, heat chocolate chips and shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour and 30 minutes or until chocolate is set.
Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 9 g, TransFat 0 g
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CHOCOLATY CARAMEL THUMBPRINTS - BHG.COM
From bhg.com
4.3/5 (87)Total Time 2 hrs 40 minsServings 36Calories 114 per serving
- Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.
- In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.
- Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
- Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.
CHOCOLATE CARAMEL THUMBPRINT COOKIES RECIPE | KING …
From kingarthurbaking.com
3/5 (9)Calories 170 per servingTotal Time 33 mins
- Preheat the oven to 350°F. Grease (or line with parchment paper) two baking sheets., Beat together the butter, sugar, salt, and vanilla until smooth and creamy., Stir in the cocoa and flour., Shape the dough into walnut-size balls (a tablespoon cookie scoop is helpful here)., Dunk the balls in the egg white mixture, then roll them in the chopped nuts., Space the balls evenly on the baking sheet, leaving about 2" between them., Press your thumb into the center of each ball, flattening it out slightly and creating a pocket.
- Place a cube of caramel into each pocket., Bake the cookies for 8 to 10 minutes, until the edges are set and the caramel has pooled slightly in their centers., Remove the cookies from the oven, and allow them to cool on the pans.
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