CHOCOLATE CARAMEL THUMBPRINTS
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
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
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
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 THUMBPRINT COOKIES
My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.
Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE THUMBPRINTS II
Chocolaty chocolate thumbprint cookies. You need a big glass of milk with these babies.
Provided by Kathy
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
- In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 25.4 g, Cholesterol 37.9 mg, Fat 12.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 117.3 mg, Sugar 11.2 g
CHOCOLATE CARAMEL THUMBPRINT COOKIES
Make and share this Chocolate Caramel Thumbprint Cookies recipe from Food.com.
Provided by Smuckersreg
Categories Dessert
Time 57m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
- BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended.
- BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
- BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
Nutrition Facts : Calories 777.8, Fat 69.1, SaturatedFat 11.4, Cholesterol 139.5, Sodium 208.8, Carbohydrate 38.1, Fiber 7, Sugar 29.3, Protein 10.8
CHOCOLATE THUMBPRINTS I
A chocolate cookie that is rolled in nuts, with thumbprint filled with white icing and topped with a chocolate kiss.
Provided by Patsy
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
- Meanwhile, in a small bowl, lightly beat egg white.
- Preheat oven to 350 degrees F (180 degrees C).
- Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.
- To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
- Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 40.8 mg, Fat 19 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 126 mg, Sugar 16.5 g
CHOCOLATE CARAMEL THUMBPRINT COOKIES
I found these in a TOH and they instantly became a family classic! They are soft with a gooey center and the flavor is amazing! They are my DH's favorite as well as mine...it's not Christmas without these! (you will want to double this recipe!)
Provided by Rachie P
Categories Dessert
Time 42m
Yield 2 1/2 dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl cream butter and sugar.
- Beat in egg yolk, vanilla, and milk.
- Combine flour, cocoa, and salt; add to creamed mixture.Refrigerate 1 hour or until easy to handle.
- Roll dough into 1 inch balls. Beat egg white.Dip balls into egg white and roll in the nuts.
- Place 2 inches apart on greased cookie sheets.
- Make a 3/8 - 1/2 inch indentation in the center of each ball with the end of a wooden spoon (or your thumb!).
- Bake at 350 for 10-12 minutes. Remove to cool on wire racks.
- In a heavy saucepan, melt caramels with cream over low heat; stir until smooth.
- Using 1/2 tsp caramel mixture, fill each cookie.
- Melt chocolate chips and shortening in microwave; drizzle over cookies.
Nutrition Facts : Calories 313.9, Fat 19.8, SaturatedFat 8.3, Cholesterol 44.2, Sodium 137.7, Carbohydrate 34.1, Fiber 2.4, Sugar 22.1, Protein 3.9
CHOCOLATE THUMBPRINT COOKIES
Make and share this Chocolate Thumbprint Cookies recipe from Food.com.
Provided by Jill L. Margaritta
Categories Dessert
Time 1h27m
Yield 2-3 dozen
Number Of Ingredients 16
Steps:
- Cream butter, 2/3 cup of sugar, egg yolk, milk and vanilla in a small bowl.
- In another bowl combine flour, cocoa, and salt and blend them into a cream mixture.
- Chill dough about 1 hour or until firm enough to handle.
- Roll the dough into 1 inch balls.
- Combine the chopped nuts and 2 tbsp of sugar in a small bowl.
- Dip the balls in egg white then the nut mixture.
- Place them on a lightly greased cookie sheet.
- Press thumbprint gently in the center of each cookie.
- Bake at 350 degrees for 10 to 12 minutes.
- As soon as cookies come out of the oven place about 1/4 tsp of the vanilla filling in the print.
- Gently place a halved cherry or chocolate kiss in the print.
- Remove the cookies from the sheet and cool.
Nutrition Facts : Calories 1594.2, Fat 92, SaturatedFat 39.7, Cholesterol 234.5, Sodium 1452.5, Carbohydrate 181.8, Fiber 11.4, Sugar 112.7, Protein 24.6
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- Preheat the oven to 350°F. Grease (or line with parchment paper) two baking sheets., Beat together the butter, sugar, salt, and vanilla until smooth and creamy., Stir in the cocoa and flour., Shape the dough into walnut-size balls (a tablespoon cookie scoop is helpful here)., Dunk the balls in the egg white mixture, then roll them in the chopped nuts., Space the balls evenly on the baking sheet, leaving about 2" between them., Press your thumb into the center of each ball, flattening it out slightly and creating a pocket.
- Place a cube of caramel into each pocket., Bake the cookies for 8 to 10 minutes, until the edges are set and the caramel has pooled slightly in their centers., Remove the cookies from the oven, and allow them to cool on the pans.
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5/5 (1)Total Time 1 hr 30 minsCategory Christmas Cookie RecipesCalories 111 per serving
- Position rack in the center of the oven; preheat to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Whisk all-purpose flour, whole-wheat flour, baking soda and salt in a medium bowl until well combined. Grind walnuts in a food processor until they resemble coarse meal.
- Beat butter, oil, granulated sugar and brown sugar in a large bowl with an electric mixer until almost creamy--the mixture may still be a little grainy. Beat in egg and vanilla; scrape down the sides and beat in melted chocolate and the ground nuts. Stir in the dry ingredients with a wooden spoon until just incorporated.
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- Heat oven to 350°F. Remove wrappers from caramel filled chocolates. Line cookie sheet with parchment paper or lightly grease.
- Beat brownie mix, cocoa, water, syrup, egg and oil in medium bowl until well blended. Shape dough into 48 1-inch balls. Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie.
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