Caramel Thumbprint Cookies
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Tender caramel cookies filled with a delicious dulce de leche and topped with a beautiful chocolate drizzle.
These extremely tender caramel thumbprint cookies are amazing. My original idea was caramel stuffed cookies, but these babies knocked my socks off. They are easy to throw together and have a pretty wow presentation.
I haven't participated in the creative cookie exchange in a little while, but I'm back in action this month. The theme was caramel so I went with dulce de leche. I happened to have a can in my cabinet, because lets be honest, I have far too many baking supplies in my cabinet. It's an addiction that I welcome. I have to giggle because Wesley always tells everyone if a zombie apocalypse ever does happen, we could live off from baking supplies for months. I doubt anyone would complain about eating cans of dulce de leche and chocolate chips for breakfast, lunch and dinner.
There are a ton of recipes out there that show you how to make dulce de leche out of sweetened condensed milk. I bought mine at walmart already made into dulce de leche (aff. link), but the caramel made from sweetened condensed milk would work perfectly. I can seriously eat this stuff out of the can. It's ahhhmazing.
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Caramel Thumbprint Cookies
Ingredients
Cookies
- ½ cup butter room temperature
- ¼ cup shortening
- 13.4 oz can dulce de leche caramel divided
- 1 ¼ cups granulated sugar divided
- 1 large egg
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- ½ tsp. baking powder
Chocolate Drizzle
- ¼ cup melting chocolate
- ½ teaspoon shortening
Instructions
Cookies
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, add in the butter, shortening, ½ cup dulce de leche caramel and 1 cup granulated sugar. Mix on medium until light and fluffy. It will take about 2 minutes. Scrape down the sides of the bowl.
- Add in the egg and vanilla bean paste or extract. Mix on medium until incorporated. Scrape the sides of the bowol
- Add in the flour and baking powder and mix until just incorporated.
- Using a medium cookie scoop, scoop out the dough. Roll the dough between your two palms.
- Add the remaining ¼ cup of granulated sugar in a small bowl. Roll the balls of dough into the sugar to completely cover them.
- Press your thumb into the center of the cookies. Fill the thumb hole of the cookies with the dulce de leche.
- Place 6 on the prepared baking tray. Place in the oven and bake for 10 minutes or until the edges are slightly golden.
- Remove from the oven and let cool completely.
Chocolate Drizzle
- Add the melting chocolate and shortening in a sandwich bag. Microwave for 30 seconds. Squish it around and microwave for another 30 seconds. Squish it around to make sure everything is completely melted. If not, do another 30 seconds and squish it.
- Cut a very small hole in the corner of the sandwich bag. Quickly drizzle the chocolate all over the completely cooled cookies.
- Let the chocolate harden and serve.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Thanks for letting me include your recipe in my round-up of 60 Ultimate Cookie Exchange Recipes on Taste As You Go!