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
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
CHOCOLATE CARAMEL THUMBPRINT COOKIES
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.
CHOCOLATE COATED CARAMEL THUMBPRINT COOKIES
The last time I made these cookies was at Christmas time before I went to Florida. But my inspiration came from the thumbprint cookies and the turtle cookies and the fact I love peanut butter and chocolate together. They are a little time consuming but well worth the labor. You will be so amazed at all the flavors. I also make these and add chopped pretzels to the caramel. They are amazing also. Enjoy
Provided by SK H @Soos
Categories Cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Cream together the butter and sugar. Add the egg yolks and vanilla. Add flour if using an electric mixer you may not be able to add all the flour so mix by hand. Make sure all ingredients are combined well
- Cover and chill dough for 1 hour.
- Roll into 1 inch balls about the size of a walnut. Place on a cookie sheet and make an indentation with your thumb.
- Bake in the oven for 10 to 12 minutes. IF the indentations rise up push them down with a spoon. Let Cool
- When the cookies are cool melt the chocolate chips,the cream and peanut butter in the microwave until it is creamy.
- Dip each cookie in to the chocolate and place on a piece of waxed paper. Let set until it hardens.
- Melt caramel and cream in the microwave for about 1 to 2 minutes. Add chopped peanuts and stir.
- Spoon a teaspoon full of the caramel into each thumbprint cookie.
- Let completely cool and serve. Enjoy
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