SALTED CARAMEL THUMBPRINT COOKIES
Thick, soft, chewy, and gooey Thumbprint Cookies filled with caramel, drizzled with chocolate, and sprinkled with salt.
Provided by Katerina | Diethood
Categories Cookies
Time 1h20m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : ServingSize 1 cookie, Calories 191 kcal, Carbohydrate 23 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 154 mg, Sugar 12 g
SALTED CARAMEL THUMBPRINT COOKIES
The creamy, soft salted caramel filling nestled in the middle of these sugar cookies is so good, you'll never want to make thumbprints any other way.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h35m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In medium bowl, crumble cookie dough; stir or knead in flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls. Place 1 inch apart on ungreased large cookie sheets.
- Bake 11 to 13 minutes or until edges are set and light golden brown. Using back of round metal measuring teaspoon, make 1 1/4-inch indentation in center of each cookie. Cool 1 minute on cookie sheets. Remove to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring after 1 minute, until caramels are melted and smooth. Spoon about 1/2 teaspoon caramel into center of each cookie; sprinkle with salt. Let stand about 10 minutes or until caramel is set. Store covered in refrigerator up to 1 week.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 9 g, TransFat 0 g
SALTED CARAMEL THUMBPRINT COOKIES
We took the classic buttery, filled shortbread cookies and subbed in brown sugar for the usual white, and a pool of salted caramel sauce instead of jam for the centers. Try to stop after just one! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).
Provided by Yummly
Categories Desserts
Time 35m
Number Of Ingredients 7
Steps:
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Place the butter, brown sugar, vanilla extract, and cinnamon into a large mixing bowl. Use a hand mixer to beat on medium speed until mixture is pale and well combined, about 1 minute.
- Add the flour and salt to the bowl and beat on low speed, scraping the sides of bowl with rubber spatula as needed, until a smooth dough forms.
- Divide cookie dough into 24 balls, using about 2 tablespoons for each, and arrange on the baking sheets at least 1 inch apart. Transfer the sheets to the freezer for 10-15 minutes while oven preheats. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the baking sheets for baking.
- Preheat the oven to 350°F.
- Remove cookies from the freezer. Bake cookies on middle rack of oven until puffy and golden brown at edges, 14-16 minutes.
- Check to see that cookies are done. Remove from oven or add time as needed.
- Immediately press a 1/4-inch-deep indent into the center of each cookie, using either the handle of wooden spoon or your thumb. Making deeper indents will help avoid creating cracks in the cookies.
- Allow the cookies to rest and firm up on the sheets for 5-10 minutes, then transfer to a wire rack. Spoon about 3/4 teaspoon of salted caramel sauce into the indent of each cookie. Allow to cool and set completely before serving. Store leftover cookies in refrigerator.
Nutrition Facts : Calories 140 calories, Carbohydrate 15 grams, Cholesterol 20 milligrams, Fat 8 grams, Protein 1 grams, SaturatedFat 5 grams, Sodium 65 milligrams, Sugar 4 grams
SALTED CARAMEL THUMBPRINT COOKIES
Steps:
- Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
- Heat oven to 375ºF.
- Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. (Edges may crack slightly). Bake 7-10 minutes or until edges begin to brown. Cool completely.
- Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Stir in whipping cream. Cool caramel mixture about 15 minutes.
- Spoon about 1/2 teaspoon caramel mixture into center of each cooled cookie. Let caramel set about 5 minutes. Sprinkle tops of each cookie lightly with sea salt.
Nutrition Facts : Calories 60 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 0 milligrams, Carbohydrate 7 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL
A clever blend of coconut and salt caramels combines in these delicious cookies for just the right amount of sweet, simple, and unexpected.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 54
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
- Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.
SALTED CARAMEL-PRETZEL THUMBPRINTS
Provided by Food Network Kitchen
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.
- Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets; make a deep indentation in each with your thumb. Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes. Re-indent with the back of a teaspoon, if necessary. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with sea salt.
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