These Caramel Thumbprint Cookies are a delicious adaptation of the classic shortbread thumbprint cookie. We have replaced that jelly center with a soft caramel center then drizzled it with rich dark chocolate so that every bite is filled with decadent flavor.
If you’re looking for a great cookie to place on your Holiday table, this is the one for you. With a soft tender cookie that is filled with caramel then drizzled with dark chocolate, you will be sure to impress your guest and have them coming back for more.
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What You Need To Make These Cookies
Equipment:
- Baking Sheets: When baking cookies I like to use a sturdy baking sheet. I prefer ones made from aluminum due to there ability to conduct heat evenly.
- Parchment Paper: This will prevent the cookies from sticking and also allow for an easy clean up.
- Mixing Bowls: Having mixing bowls in a variety of sizes helps in the preparation of your recipes. I also prefer to use glass mixing bowls because they do not react with acidic ingredients which could change the flavor of your recipes.
- Pastry Blender: Perfect for cutting cold butter into flour to form a delicate pastry.
Ingredients:
- Flour: A good All Purpose Flour works fine for this recipe.
- Sugar: Granulated Sugar for added sweetness and texture.
- Butter: I always prefer to use unsalted butter. This is so that I can control the salt content in that recipe.
- Vanilla Extract: I always opt for pure vanilla extract due to its intense vanilla flavor.
- Vanilla Caramels: Unwrapped and melted down.
- Heavy Whipping Cream: Mixed with the caramels to form a smooth consistency.
- Chocolate: I like to use Bittersweet Chocolate Chips melted down to drizzle on top for added richness.
- Coconut Oil: A small amount used for thinning the chocolate and making it of drizzle consistency.
Caramel Thumbprint Cookies
Course: DessertDifficulty: Easy32
servings30
minutes12
minutesA delicious adaptation on the classic Thumbprint Cookie, replacing the jelly with a sweet caramel and a rich chocolate drizzle to create a delicious bite.
Ingredients
2 Cups All Purpose Flour
2/3 Cup Granulated Sugar
1 Cup cold butter cut into cubes
1/2 Teaspoon Pure Vanilla Extract
18 Vanilla Caramels, unwrapped
1/3 Cup heavy whipping cream
1//3 Cup Bittersweet Chocolate Chips
1 Teaspoon Coconut Oil
Directions
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- In a large mixing bowl whisk together the flour and sugar until combined. Add the cold butter and vanilla and cut into flour mixture using a pastry blender until a course meal forms. Kneed until mixture sticks together and forms into a ball.
- Scoop out dough using a small ice cream scoop and form into a smooth ball about 1’ in diameter. Place on the prepared baking sheet 2” apart. Using the back of a 1 teaspoon measuring spoon, make an indent in each dough ball. Place in the preheated oven and bake for 12 to 14 minutes or until edges are light brown in color. Remove from oven. Once again, using the back of the teaspoon measuring spoon, re press the centers of each cookie. Allow cookies to cool completely on a wire rack.
- In the meantime, place the caramels and cream in a saucepan set over medium low heat. Cook stirring often until caramels have melted and have become smooth. Spoon a teaspoon of melted caramel into the center of each cookie and set to the side to set.
- Microwave the chocolate and coconut oil in a microwave safe bowl in 30 second intervals until melted and smooth. Drizzle the tops of the finished cookies and set to the side to set up.
- Enjoy.
