Chocolate Caramel Thumbprint Cookies

Posted in sweets on December 13th, 2010

The cookie baking is officially on! Despite some minor obstacles my Christmas cards and shopping are finished. Now, on to the baking {my favorite part!}

I originally found these cookies in the America’s Test Kitchen magazine and I knew I had to have them! Then much to my delight I spotted them on www.bakedbree.com. I knew they were following me for a reason. So I snatched up the recipe.

Our lives will never be the same is all I can say!

Jonathan loved them so much, I just hope that there are still some in my freezer when I get home. I have a feeling I will be making more of them before the Christmas season is finished.

I followed Bree’s recipe to the T, with the exception that I used almonds instead of pecans. These are a must make this Holiday season.

Chocolate Caramel Thumbprint Cookies

{ingredients}

1 egg, separated
1/2 cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
16 caramels
3 tablespoons whipping cream
1-1/4 cups finely chopped almonds
1/2 cup semisweet chocolate pieces
1 teaspoon canola oil

{Directions}

Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.

In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.

Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small microwave proof bowl heat and stir caramels and whipping cream. Microwave for 30 second intervals. Set aside.

Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.

Bake for 8-10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. {Since they are quite hot after coming out of the oven I used the back of my measuring tablespoon.} Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)

In another microwavable bowl heat and stir chocolate pieces until chocolate is melted and mixture is smooth. Add in oil until chocolate mixture drizzles off the spoon/ Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set. Makes 36 cookies

*I ended up having to flash freeze mine. I put them in the freezer for 20 min and then put them in tupperware.