Chocolate Caramel Thumbprints Recipes

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CHOCOLATE CARAMEL THUMBPRINTS



Chocolate Caramel Thumbprints image

Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature, separated
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped pecans
FILLING:
12 to 14 caramels
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE THUMBPRINTS



Chocolate Thumbprints image

Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons light corn syrup

Steps:

  • Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
  • Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
  • Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

CHOCOLATE-CARAMEL THUMBPRINTS



Chocolate-Caramel Thumbprints image

Chocolate dough balls are rolled in chopped pecans, indented in the centers, then baked and filled with melted caramels for luscious elegant cookies.

Provided by My Food and Family

Categories     Recipes

Time 1h29m

Yield Makes about 3-1/2 doz. or 21 servings, two cookies each.

Number Of Ingredients 9

1/2 cup (1 stick) butter, slightly softened
2/3 cup sugar
3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
1 egg
1/2 tsp. vanilla
1-1/2 cups flour
2/3 cup finely chopped pecans
18 KRAFT Caramels
2 Tbsp. milk

Steps:

  • Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add chocolate, egg and vanilla; mix well. Add flour; beat until well blended. Cover. Refrigerate 1 hour or until well chilled.
  • Shape dough into 1-inch balls. Roll in pecans; press pecans gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Make indentation in center of each ball with your thumb.
  • Bake 12 to 14 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely.
  • Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring after 30 sec. Spoon evenly into centers of cookies; cool until set.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHOCOLATE CARAMEL THUMBPRINTS



Chocolate Caramel Thumbprints image

These taste like Pecan turtles in a cookie! Who doesn't like chocolate with caramel and nuts? YUMMY!! Time does not include chill time.

Provided by RecipeNut

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 13

1 egg
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
16 vanilla caramels
3 tablespoons whipping cream
1 1/4 cups pecans, finely chopped
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

Steps:

  • Separate egg; set egg yolk aside. Cover and chill egg white until needed. Stir together flour, cocoa powder, and salt; set aside.
  • In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg yolk, milk, and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour mixture. Cover and chill about 2 hours or until dough is easy to handle.
  • Preheat oven to 350°F In small saucepan, cook and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
  • Slightly beat reserved egg white. Shape dough into 1 inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on greased cookie sheet. Using your thumb, make indention in center of each cookie.
  • Bake about 10 minutes or until edges are firm. Spoon melted caramel mixture into indentation. (If necessary, reheat caramel mixture to keep it spoon able.) Transfer cookies to wire rack; cool.
  • In another small saucepan, combine chocolate chips and shortening. Cook and stir over low heat until melted. Cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set.

ALMOND CARAMEL THUMBPRINTS



Almond Caramel Thumbprints image

Provided by Anne Burrell

Categories     dessert

Time 2h

Yield about 6 dozen

Number Of Ingredients 14

1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the baking sheets
1 cup sugar
2 large egg yolks
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
2 cups sliced almonds, coarsely chopped
1 1/2 cups sugar
Juice of 1 lemon
1 tablespoon light corn syrup
1/4 cup heavy cream
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into pats

Steps:

  • For the cookies: Preheat the oven to 325 degrees F. Lightly butter 2 baking sheets.
  • Place the butter and sugar in the bowl of an electric mixer equipped with the paddle attachment-the one that looks like the peace sign-and beat until creamy and fluffy, 3 to 4 minutes. Add the egg yolks and almond extract and beat for another minute or so, scraping down the sides of the bowl occasionally.
  • In another large bowl, combine the flour, baking powder, baking soda, salt, and chopped almonds.
  • Gradually add the flour mixture to the butter-sugar mixture. When combined, the dough should be soft and homogeneous. Wrap the dough in plastic and refrigerate for at least 30 minutes, until firm.
  • When you're ready to bake, take the dough out of the fridge and roll it into 3/4-inch balls. Place the balls about 1 inch apart on a prepared baking sheet. Using the tip of your thumb, make a hole as deep as you can in each doughball without actually poking through the bottom. Roll your thumb around a little bit to widen the hole-this is your thumbprint!
  • Bake the cookies for 16 to 18 minutes or until they begin to turn golden around the edges. Remove from the oven and cool. While the cookies are cooling, repoke each one with your thumb to create a really nice spot for the caramel. Repeat with the remaining dough.
  • For the caramel: In a medium saute pan, combine the sugar, lemon juice, corn syrup, and 1/4 cup water. Bring the pan to medium-high heat. Be careful not to swish the pan around as that can cause the sugar to recrystallize. As the mixture boils, the water will evaporate and the sugar will begin to turn brown, or "caramelize." This is the point when you DO NOT want to take your eyes off it! Things can take a turn for the worse here and there will be no recovery. As the sugar begins to turn gold and move toward golden brown, remove it from the heat and add the heavy cream. As you do this it will bubble up like crazy. Be sure to use a pan large enough to accommodate the bubbling-this stuff is molten and can cause a very severe burn. Whisk the cream until things settle down and the bubbles subside, then add the butter 2 pats at a time, making sure each addition is thoroughly incorporated before adding more.
  • Let the caramel cool slightly, then spoon it into the hole of each cookie and let cool. You'll most likely have leftover caramel sauce, so save it for something yummy-like pouring over vanilla ice cream!

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  • Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.
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Top Asked Questions

How do you make thumbprints with chocolate and egg?
Chocolate thumbprints rolled in chopped pecans and filled with caramel. Separate the egg and reserve the egg white. Cream together the butter and sugar until light and fluffy. Beat in the egg yolk, milk, and vanilla. Put the flour, cocoa, and salt in a bowl.
What is the recipe for turtle thumbprints?
Chocolate Caramel Pecan Thumbprints or Turtle Thumbprints. Chocolate thumbprints rolled in chopped pecans and filled with caramel. Separate the egg and reserve the egg white. Cream together the butter and sugar until light and fluffy. Beat in the egg yolk, milk, and vanilla.
What is the best way to make a caramel cake?
Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside. Slightly beat reserved egg white.
How do you make cookie dough with caramels?
Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside. Slightly beat reserved egg white. Shape the dough into 1-inch balls.

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