Chocolate Caramel Thumbprints Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 256
  • Fat:
  • 16 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 35 mg
  • Sodium:
  • 128 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 2 g
  • Protein:
  • 3 g


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Chocolate Caramel Thumbprints

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Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino San Juan Capistrano, California

SERVINGS: 15

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. + chilling Bake: 10 min.

Ingredients:

  • 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
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening

Directions:

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
    Roll into 1-in. balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-to 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
    Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening. Drizzle over cookies. Yield: about 2-1/2 dozen.


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