Caramel Macchiato Thumbprints
Caramel Macchiato Thumbprints is a hor d'oeuvre that serves 36. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 118 calories. For 19 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 88 people have made this recipe and would make it again. If you have butter, vanilla, shortening, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. It is brought to you by Betty Crocker. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 2%. Users who liked this recipe also liked {Skinny} Caramel Macchiato Ice Cream with Homemade Caramel Drizzle, Caramel Macchiato Cookies, and Caramel Macchiato Brownies.
Servings: 36
Preparation duration: 55 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 cup butter or margarine, melted
18 caramels (from 14-oz bag), unwrapped
1 egg
1/4 cup Gold Medal® all-purpose flour
2 teaspoons instant espresso coffee powder or granules
2 tablespoons milk
1/2 cup semisweet chocolate chips
1 teaspoon shortening
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 teaspoons vanilla
1 tablespoon hot water
Equipment:
bowl
oven
baking sheet
wooden spoon
microwave
Cooking instruction summary:
1 Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms. 2 Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. 3 Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. 4 In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes. 5 In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.
Step by step:
1. 1
2. Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
3. 2
4. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
5. 3
6. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
7. 4
8. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
9. 5
10. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth.
11. Drizzle chocolate over cookies.
12. Let stand about 30 minutes or until chocolate is set.
Nutrition Information:
covered percent of daily need
