Gluten Free Chocolate Caramel Thumbprint Cookies Recipes

GLUTEN-FREE CHOCOLATE CARAMEL THUMBPRINT COOKIES

Gluten-Free Chocolate Caramel Thumbprint Cookies image

Chocolate and caramel lovers, rejoice; our Gluten-Free Chocolate Caramel Thumbprint Cookies have your name on them. Rich chocolate and creamy caramel goodness mixes with gluten-free oat flour to create a cookie you won't be able to stop thinking about! No matter your stance on gluten, our chocolate caramel thumbprint cookies are so good, you'll be adding them to your bookmarked recipes in no time. From birthdays to small get-togethers to a midweek pick-me-up, these chocolate caramel thumbprints don't disappoint. The best part? This gluten-free thumbprint cookie recipe is a treat everyone can enjoy!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h55m

Yield 28

Number Of Ingredients 13

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 egg yolk
1 1/3 cups Gold Medal™ Gluten Free Oat Flour
1/3 cup baking cocoa
2 tablespoons tapioca starch
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup caramel baking bits (from 11-oz bag)
1 tablespoon heavy whipping cream
1/4 cup semisweet chocolate chips
1/4 teaspoon shortening

Steps:

In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in oat flour, cocoa, tapioca starch, xanthan gum and salt until dough forms. Cover and refrigerate at least 1 hour or until firm.
Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F).
Shape dough by level tablespoonfuls into 1 1/4-inch balls. On ungreased large cookie sheets, place balls 2 inches apart. With index finger or thumb, make indentation in center of each ball.
Bake 8 to 10 minutes or until edges are set. Immediately re-press indentation into each cookie with end of wooden spoon. Let stand 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In small microwavable bowl, heat caramel baking bits and whipping cream 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Spoon about 1/2 teaspoon filling into each cookie. Let stand about 15 minutes or until caramel is firm.
In small microwavable bowl, heat chocolate chips and shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour and 30 minutes or until chocolate is set.

Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 9 g, TransFat 0 g

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

Ingredients

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.

CARAMEL THUMBPRINT SUGAR COOKIES

Caramel Thumbprint Sugar Cookies image

These delicious caramel-topped cookies make a perfect contribution to a holiday cookie exchange.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 24

Number Of Ingredients 4

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 package (8 oz) Lancaster™ caramel soft crèmes

Steps:

Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, softened butter and egg until soft dough forms.
Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
Bake 8 to 10 minutes or until edges are light golden brown. Remove from oven.
Unwrap caramels and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is melted slightly. Cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 cookie, Sodium 125 mg, Sugar 5 g, TransFat 1 g

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