Thick, soft, chewy, and gooey Thumbprint Cookies filled with caramel, drizzled with chocolate, and sprinkled with salt.
Ingredients :
FOR THE COOKIES:
- 1 cup (16 tablespoons) unsalted butter, softened
- 2/3 cup powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
FOR THE FILLING:
- 12 (11-ounces bag) caramels unwrapped
- 2 tablespoons half & half
- 1/3 cup dark chocolate chips, melted
- coarse sea salt, for topping
Instructions:
FOR THE COOKIES:
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the butter on high speed until creamy, about 1 minute.
- Lower speed to medium and add the powdered sugar, vanilla extract and salt; continue to beat until combined. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour in the flour; with mixer on low speed, beat mixture until soft dough is formed.
- Pinch off 1 tablespoon of cookie dough and shape into smooth balls. If the dough is too soft to handle, put in the fridge for 10 minutes.
- Arrange dough balls about 1-1/2 inches apart on the lined cookie sheets. Using the back of a 1/2 teaspoon measure, press down into the middle of each ball to make a well. If the edges crack, reroll the cookie dough ball.
- Bake for 16 to 20 minutes, or until the tops of the cookies are dry and edges are golden brown.
- Cool for 5 minutes on the cookie sheet; transfer from cookie sheet to cooling racks. Cool completely, about 20 minutes.
- In the meantime, prepare the filling.
FOR THE FILLING:
- In microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once or twice, until caramels are melted.
- Spoon caramel into indentation of each completely cooled cookie; let stand about 10 minutes.
- Drizzle each cookie with melted chocolate; sprinkle with salt.
- Let stand about 10 minutes or until chocolate is set.
- Serve.
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Image Source:*diethood.com
Source:diethood.com