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:

Equipment:

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