Happy Monday! I have such a great cookie recipe to share today! These salted caramel chocolate thumbprint cookies are so decadent and delicious, not to mention elegant and beautiful as well. I actually made these a couple of weeks ago as part of The Great Food Blogger Cookie Swap, and shipped them out to some new blog friends across the country. If you haven't heard of it before, the cookie swap is a really awesome way to connect with other bloggers and support cancer research for kids. It was super fun being part of it this year!
These cookies have a rich and buttery chocolate cookie base, a luscious caramel center, and are topped with drizzled chocolate and sea salt. I love how many different tastes and textures are in each bite! These are so fun and would be perfect for a Christmas party or cookie exchange!
Salted Caramel Chocolate Thumbprint Cookies
for the cookies:
18 tablespoons butter, softened
3/4 cup sugar
1/3 cup cocoa powder
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
6 ounces Kraft caramel bits (about 1/2 bag)
1 tablespoon cream
3/4 cup semisweet chocolate chips
1/2 teaspoon coconut oil or shortening
1 teaspoon sea salt
Preheat the oven to 350. Prepare two baking sheets by lining with parchment or spraying with cooking spray. In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and cocoa powder until blended. Add the flour, salt, baking soda, and baking powder, and mix to form a thick dough. Scoop the dough into small balls (about 3/4 inch) and place on the baking sheet. Press your thumb into the center of each cookie to make a well. Bake 7-8 minutes, then remove. Use a small spoon (I used a 1/4 teaspoon measuring spoon) or your finger to deepen the well of each cookie. Let cool completely.
While the cookies are cooling, melt the caramel and cream in the microwave at 50% power, stirring every thirty seconds. Spoon a small amount of caramel into each cookie to fill the well. Allow to cool. Once the cookies have cooled, melt the chocolate chips and the coconut oil together in the microwave at 50% power, stirring every thirty seconds. Place the chocolate in a pastry bag (or ziploc bag) and snip a small hole in the corner. Drizzle the chocolate over the cookies and sprinkle with sea salt. Enjoy!
Hungry for more from The Baker Upstairs?