Chocolate Caramel Thumbprint Cookies |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 2 |
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I found these in a TOH and they instantly became a family classic! They are soft with a gooey center and the flavor is amazing! They are my DH's favorite as well as mine...it's not Christmas without these! (you will want to double this recipe!) Ingredients:
1/2 cup butter, softened (no substitutes) |
2/3 cup sugar |
1 egg, separated |
2 tablespoons milk |
1 teaspoon vanilla extract |
1 cup flour |
1/3 cup baking cocoa |
1/4 teaspoon salt |
1 cup chopped pecans |
12 -14 caramel candies |
3 tablespoons heavy whipping cream |
1/2 cup semi-sweet chocolate chips |
1 teaspoon shortening |
Directions:
1. In a mixing bowl cream butter and sugar.
2. Beat in egg yolk, vanilla, and milk.
3. Combine flour, cocoa, and salt; add to creamed mixture.Refrigerate 1 hour or until easy to handle.
4. Roll dough into 1 inch balls. Beat egg white.Dip balls into egg white and roll in the nuts.
5. Place 2 inches apart on greased cookie sheets.
6. Make a 3/8 - 1/2 inch indentation in the center of each ball with the end of a wooden spoon (or your thumb!).
7. Bake at 350 for 10-12 minutes. Remove to cool on wire racks.
8. In a heavy saucepan, melt caramels with cream over low heat; stir until smooth.
9. Using 1/2 tsp caramel mixture, fill each cookie.
10. Melt chocolate chips and shortening in microwave; drizzle over cookies.
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