Chocolate Caramel Thumbprints

I love thumbprint cookies. The center is always such a pleasant surprise and the cookie is just so pretty to look at. Out of all the thumbprint cookies I make, this one has to be my favorite. It’s fairly easy to make and looks so festive. The cookie itself is chocolate flavored, then it’s rolled in finely chopped pecans. The thumbprint center is filled with melted caramel, then a chocolate glaze is drizzled over the top. It’s too good to be true and an absolutely perfect addition to your holiday assortment of cookies. If you love the combination of chocolate and caramel, this is a must-try recipe!

 

Preheat oven to 350° F.  Grease baking sheets.

Finely chop pecans (or whatever flavor nuts you prefer).

In large bowl (or stand mixer), cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla.

In medium sized bowl, combine the flour, cocoa and salt. Gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour, or until easy to handle.

Roll into 1-inch balls (or slightly larger). Whisk egg white. Place egg white in a shallow bowl. Place finely chopped pecans in another shallow bowl. Dip dough balls into egg white, then roll in nuts.

Place 2 inches apart on prepared baking sheet, pressing each cookie down slightly. To make the thumbprint indention, I recommend using the top end of a ChapStick®. I know that sounds weird, but it actually works better than the handle of a wooden spoon. If you twist and turn slightly as you make the indentation, you will get a nice, deep, wider indentation. Most thumbprint cookies call for a 3/8 to 1/2-inch wide circle…that’s what the top of a ChapStick® measures, and the smooth plastic top literally glides in the cookie. (You won’t be filling center until after the cookies are baked and cooled.) 

(Yes, I'm more comfortable using aluminum foil, rather than parchment paper...old-fashioned, I guess.)

Bake cookies at 350° F. for 12 to 14 minutes, or until set. Remove to wire racks to cool.

Meanwhile, in small heavy saucepan, melt caramels with heavy cream over medium heat. Stir occasionally until caramel is melted and smooth.

I doubled the batch, but for one batch you will only need 12 to 14 caramels.

Fill each thumbprint center with about 1/2 teaspoon of caramel mixture. 

In small bowl, combine chocolate chips and oil. Microwave on high for 1 minute. Remove from microwave and stir until chocolate is fully melted and smooth. Pour melted chocolate into a small resealable plastic bag. Snip off tiny hole in corner of bag, in order to drizzle glaze (or use a spoon to drizzle). 

Depending on size of cookie dough balls, you should get around 2 to 2-1/2 dozen cookies.

CHOCOLATE CARAMEL THUMBPRINTS
Source:  ©Taste of Home 2012
Posted by: www.meldingmagic.com

INGREDIENTS:

Cookie:

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 egg, separated
• 2 Tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon salt           
• 1 cup finely chopped pecans

Filling:

• 12 to 14 caramels
• 3 Tablespoons heavy whipping cream

Chocolate Glaze:

• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon vegetable oil

DIRECTIONS:

1. 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.
2. Preheat oven to 350° F. Shape dough into 1-inch. balls (or slightly larger). 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.
3. Place 2 inches apart on greased baking sheets. Press a deep indentation in center of each with the
    end of a wooden spoon handle (or, top of a ChapStick®, slightly twisting and turning as you make
    indentation). Bake 12 to 14 minutes or until set. Remove from pans to wire racks to cool.
4. In a small heavy saucepan, melt caramels with cream over medium heat; stir until smooth. Fill each
    cookie with about 1/2 teaspoon caramel mixture.
5. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand
    until set. Store in an airtight container.

Yield: about 2-1/2 dozen.