Caramel & Chocolate Thumbprints
Caramel & Chocolate Thumbprints
The powdered sugar on these cookies creates a crackly design after baking.
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40 min
Prep Time
6 hrs
Total Time
48
cookies Ingredients
12 cup Land O Lakes® Butter
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
23 cup sugar
1 tablespoon vanilla
14 teaspoon salt
1 34 cups all-purpose flour
Powdered sugar
12 cup thick caramel ice cream topping
How to make
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STEP 1
Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until melted and smooth. Remove from heat. Cool completely.
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STEP 2
Add sugar, eggs, vanilla and salt to chocolate mixture; stir until well mixed. Add flour; stir until well mixed. Cover; refrigerate 4 hours or overnight until firm.
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STEP 3
Heat oven to 325°F.
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STEP 4
Shape rounded teaspoonfuls of dough into 1 1/4-inch balls. (Dust hands with powdered sugar, if necessary.) Roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 10-12 minutes or until slightly firm to the touch. Cool completely.
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STEP 5
Press indentation again with thumb or back of teaspoon. Fill each indentation with 1/2 teaspooncaramel ice cream topping.
Tip #1
For variety, fill each center with seedless raspberry jam instead of caramel.
90 Calories
4.5 Fat (g)
20 Cholesterol (mg)
45 Sodium (mg)
13 Carbohydrates (g)
<1 Dietary Fiber
1 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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