Zutaten für Chocolate Caramel Thumbprints
- 1 large egg
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Vanilla Caramels
- 1/2 cup heavy whipping cream
- 1 cup pecan halves
- Semi Sweet Chocolate Chips
- 1/4 cup shortening
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Caramel Thumbprints? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chocolate Caramel Thumbprints
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 1/2 cups flour, 3/4 cup cocoa powder, and 1 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup softened butter and 1 1/2 cups sugar until light and fluffy.
- Beat in 1 large egg yolk, 1/2 cup milk, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill for at least 2 hours, or until firm enough to handle.
- While the dough chills, prepare the caramel filling: In a small saucepan over low heat, combine 14 ounces unwrapped caramels and 1/2 cup heavy whipping cream. Stir until smooth and creamy.
- Set aside a small amount of egg white to brush on the cookies later. Lightly beat the remaining egg white.
- Roll the chilled dough into 1-inch balls. Roll each ball in the lightly beaten egg white, then in 1 cup pecan halves.
- Place the coated balls 1 inch apart on ungreased baking sheets.
- Use your thumb to make an indentation in the center of each cookie.
- Bake for 10-12 minutes, or until the edges are set.
- Remove from oven and immediately spoon the caramel filling into the indentations.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- For the chocolate topping: In a small saucepan over low heat, melt 12 ounces semi-sweet chocolate chips with 1/4 cup shortening. Stir until smooth.
- Let the chocolate cool slightly, then drizzle it over the cooled cookies.
- Allow the chocolate to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
14g
Carbs
4g
