Chocolate Coated Caramel Thumbprint Cookies Recipes
CHOCOLATE CARAMEL THUMBPRINTS
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CARAMEL THUMBPRINTS
These taste like Pecan turtles in a cookie! Who doesn't like chocolate with caramel and nuts? YUMMY!! Time does not include chill time.
Provided by RecipeNut
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Separate egg; set egg yolk aside. Cover and chill egg white until needed. Stir together flour, cocoa powder, and salt; set aside.
- In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg yolk, milk, and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour mixture. Cover and chill about 2 hours or until dough is easy to handle.
- Preheat oven to 350°F In small saucepan, cook and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
- Slightly beat reserved egg white. Shape dough into 1 inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on greased cookie sheet. Using your thumb, make indention in center of each cookie.
- Bake about 10 minutes or until edges are firm. Spoon melted caramel mixture into indentation. (If necessary, reheat caramel mixture to keep it spoon able.) Transfer cookies to wire rack; cool.
- In another small saucepan, combine chocolate chips and shortening. Cook and stir over low heat until melted. Cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set.
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- Preheat the oven to 350°F. Grease (or line with parchment paper) two baking sheets., Beat together the butter, sugar, salt, and vanilla until smooth and creamy., Stir in the cocoa and flour., Shape the dough into walnut-size balls (a tablespoon cookie scoop is helpful here)., Dunk the balls in the egg white mixture, then roll them in the chopped nuts., Space the balls evenly on the baking sheet, leaving about 2" between them., Press your thumb into the center of each ball, flattening it out slightly and creating a pocket.
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