Caramel & Chocolate Thumbprints

Caramel & Chocolate Thumbprints

The powdered sugar on these cookies creates a crackly design after baking.

40 min.prep time 6:00total time
4 dozen cookies
111 Rating

Ingredients

1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2/3 cup sugar
3 eggs
1 tablespoon vanilla
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Powdered sugar
1/2 cup thick caramel ice cream topping

Directions

Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring occasionally, until melted and smooth (6 to 8 minutes). Remove from heat. Cool completely.

Add sugar, eggs, vanilla and salt to chocolate mixture; stir until well mixed. Add flour; stir until well mixed. Cover; refrigerate until firm (4 hours or overnight).

Heat oven to 325°F. Shape rounded teaspoonfuls of dough into 1 1/4-inch balls. (Dust hands with powdered sugar, if necessary.) Roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake for 10 to 12 minutes or until slightly firm to the touch. Cool completely.

Just before serving, press indentation again with thumb or back of teaspoon. Fill each indentation with 1/2 teaspoon caramel ice cream topping.



Recipe Tip

For variety, fill each center with seedless raspberry jam instead of caramel.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 4.5g

Cholesterol: 20mg

Sodium: 45mg

Carbohydrates: 13g

Dietary Fiber: <1g

Protein: 1g

Recipe #12057©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

Cookies flattened out, were gooey and raw after baking 11 minutes. Baked cookies longer and were still somewhat gooey. Had to throw them in the garbage. Don't waste your time or ingredients.

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