Ingrédients pour Chocolate Caramel Thumbprint Cookies
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Comment préparer Chocolate Caramel Thumbprint Cookies
- Cream together 1 cup (2 sticks) softened butter and 1 1/2 cups granulated sugar in a large mixing bowl until light and fluffy.
- Beat in 1 large egg yolk, 1 teaspoon vanilla extract, and 2 tablespoons milk.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Refrigerate the dough for at least 1 hour, or until firm enough to handle.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls.
- In a small bowl, lightly beat 1 large egg white. Dip each dough ball into the egg white, then roll in 1/2 cup chopped nuts (pecans or walnuts recommended).
- Place the coated dough balls 2 inches apart on the prepared baking sheets.
- Using the end of a wooden spoon or your thumb, make a 3/8- to 1/2-inch indentation in the center of each ball.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- While cookies are baking, prepare the caramel filling: In a heavy saucepan, combine 14 oz caramel candies and 1/2 cup heavy cream over low heat. Stir until smooth and creamy.
- Once the cookies are completely cool, fill each indentation with about 1/2 teaspoon of the caramel filling.
- Melt 6 oz semi-sweet chocolate chips and 1 tablespoon shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the filled cookies.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
88g
Fat
41g
Carbs
11g
