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140g butter, softened
65g caster sugar
1 teaspoon vanilla extract
½ free range organic egg
150g plain flour
½ teaspoon baking powder
100g caramel paste
100g dark chocolate
Caramel-chocolate Thumbprint cookies, a recipe from the USA, so simple, so cute and so delicious! There are hundreds of different recipes about Thumbprint cookies, like Red Velvet-, Cherry and Almond-, Christmas-, Eggnog-, Cranberry Pistachio-, Peanutbutter-, Pumpkin & Gingerbread-, all types of Jam Thumbprint Cookies and of course our Caramel and Chocolate ones. But then there are snags and after baking hundreds of cookies we just did not see them comming! But we start at the beginning, cookies: easy to make and very delicious.
How to make Thumbprint Cookies
Put all ingredients except caramel and chocolate in a mixer.
Mix until you see a crude dough form.
Knead the dough quickly smooth and supple by hand.
Roll balls between your hands, walnut size.
Preheat the oven to 180°C and place waxed paper on the baking tray
Put the balls on the baking tray then press your thumb in.
Bake the cookies in 10 - 12 minutes light brown.
Allow the Thumbprint Cookies to cool on the baking tray.
You may already see it, the cookies are too flat! They have run out a lot and we think we should have refrigerated them first - as we've written so many times - before we baked them.
Second mistake: we used caramel sauce instead of caramel paste and in shallow cookies, so they became sticky!
Fill the cokies with caramel paste.
Allow it to set in the fridge.
Chop the chocolate finely.
Melt it au bain marie.
Allow it to cool slightly.
Let the chocolate drip on the caramel.
Try to make neat circles.
Allow the chocolate to set in the refrigerator.
To bad the cookies are rather flat and sticky!
On the plus side we can report that the monsters at snazzie, mini-, maxi- and all in between, found the cookies super tasty, so all's well that ends well! (Although we plan to make all kinds of neat Thumbprint cookies, it will not be in the near future) :D