Salted Caramel Chocolate Thumbprint Cookies

The recipe Salted Caramel Chocolate Thumbprint Cookies can be made in around 29 minutes. One serving contains 120 calories, 1g of protein, and 7g of fat. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 30. 36 people have made this recipe and would make it again. If you have baking powder, caramels, flour, and a few other ingredients on hand, you can make it. It is brought to you by Creme de la Crumb. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a hor d'oeuvre. Overall, this recipe earns an improvable spoonacular score of 6%. Similar recipes include Salted Caramel Thumbprint Cookies, Salted Caramel Macaroon Thumbprint Cookies, and Coconut Thumbprint Cookies with Salted Caramel.

Servings: 30

Preparation duration: 20 minutes

Cooking duration: 9 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees and lightly grease a baking sheet.In a large bowl cream together butter and sugar. Mix in cocoa powder and milk.In a medium bowl whisk together flour, salt, baking powder, and baking soda.Add dry ingredients to wet ingredients and mix until incorporated.Roll dough into small balls (about 1-2 inches wide) and place on prepared baking sheet. Use your thumb to press down in the centers of the balls to make an indent.Bake for 7-9 minutes until cookies look dry and start to crack a bit around the top. (I prefer to undercook mine a little bit so they stay very soft and chewy) Gently press down the centers again. Allow to cool.In a microwave-safe bowl combine caramels and heavy cream. Microwave on high for 1 minute, stir, and return to microwave for 20 second increments mixing after each until smooth.Spoon caramel into the center of each cookie. Sprinkle sea salt over the top. Allow to cool slightly before serving or store in airtight container at room temperature up to 3-4 days.

 

Step by step:

1. Preheat oven to 350 degrees and lightly grease a baking sheet.In a large bowl cream together butter and sugar.

2. Mix in cocoa powder and milk.In a medium bowl whisk together flour, salt, baking powder, and baking soda.

3. Add dry ingredients to wet ingredients and mix until incorporated.

4. Roll dough into small balls (about 1-2 inches wide) and place on prepared baking sheet. Use your thumb to press down in the centers of the balls to make an indent.

5. Bake for 7-9 minutes until cookies look dry and start to crack a bit around the top. (I prefer to undercook mine a little bit so they stay very soft and chewy) Gently press down the centers again. Allow to cool.In a microwave-safe bowl combine caramels and heavy cream. Microwave on high for 1 minute, stir, and return to microwave for 20 second increments mixing after each until smooth.Spoon caramel into the center of each cookie. Sprinkle sea salt over the top. Allow to cool slightly before serving or store in airtight container at room temperature up to 3-4 days.

Nutrition Information:

covered percent of daily need