Description
Delicious thumbprint cookies filled with soft caramel and drizzled with milk chocolate.
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 20 soft caramels
- 2 tablespoons heavy cream
- 1/2 cup milk chocolate chips
Instructions
- In a large mixing bowl, beat unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Mix in the egg yolk and vanilla extract until fully combined.
- Gradually add in all-purpose flour and mix until a soft dough forms.
- Preheat oven to 350°F (175°C). Roll dough into 1-inch balls and place 2 inches apart on a baking sheet. Press a thumbprint into the center of each.
- Bake for 12-14 minutes or until edges are lightly golden. Let cool completely.
- In a saucepan over low heat, melt soft caramels with heavy cream, stirring until smooth.
- Spoon 1 teaspoon of the caramel into each cookie’s thumbprint.
- Melt milk chocolate chips in a microwave-safe bowl, then drizzle over the caramel. Let set.
Notes
- Ensure the dough is soft but not overly sticky for easy handling.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg