Have I got a treat for you … literally! This week I’m part of The Everyday Home‘s Christmas Cookie Exchange. Each day this week, 6 bloggers (30 in all) share a special holiday cookie recipe. The schedule is at the bottom of this post so you can easily collect 30 Christmas cookie recipes by week’s end. Today is my turn and I’m sharing these wonderful Chocolate Caramel Thumbprint Cookies! (Recipe below.)
The classic thumbprint cookies are filled with jam … which really isn’t appealing to me. I was going to make chocolate chip thumbprint cookies that have a Hershey’s chocolate kiss instead of jam, but I couldn’t find my recipe.
Then you make 1-inch balls and roll in sugar or a mixture of sugar and chopped nuts.
If the indentation doesn’t keep while baking, simply press down in the middle of the cookies while still warm.
They’re like the cookie version of a Cadbury bar.
Want more chocolate? Today I’m sharing an Easy Chocolate Souffle recipe at Live Creatively Inspired!
Chocolate Caramel Thumbprint Cookies (via Homemade Holiday Cookies)
3 ounces Baker’s Unsweetened Chocolate
1 cup butter
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Additional sugar (for coating cookies)
Finely chopped nuts – optional (for coating cookies)
14 ounces Kraft caramels
2 tablespoons milk
Microwave chocolate and butter on High in large bowl that’s microwave-safe for 2 minutes. Stir until the chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until blended. Stir in the egg and vanilla . Mix in flour, baking soda, and salt. Cover dough and refrigerate for 30 minutes.
Heat oven to 375 degrees F. Shape the dough into 1-inch balls and roll in sugar (and nuts if using). Place balls 2 inches apart on cookie sheet lined with parchment paper (or on ungreased cookie sheet). Flatten the balls slightly with with bottom of a drinking glass. Use your thumb to make a deep indent in each cookie. Bake approximately 8 minutes. Let cookies cool for about 1 minute, then remove from baking sheet and let cool on wire racks.
Microwave the caramels and milk on High for 3 minutes, stirring after 2 minutes. Fill the centers of the cookies with the caramel mixture. If mixture starts to thicken, place back in microwave for 15 to 20 seconds and then continue filling cookie centers.
Makes 3 1/2 cookies.
And now … here’s the schedule for the Christmas Cookie Exchange!
Monday, Dec. 9th
Tuesday, Dec. 10th
Wednesday, Dec. 11th
Thursday, Dec. 12th
Friday, Dec. 13th