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Caramel Thumbprints

Flour 2 -1/4 cups
Salt 1/2 tsp
Unsalted Butter 1 cup
Caster Sugar 2/3 cups
Egg Yolks 2
Vanilla Essence 1 -1/2 tsp
Caramel Toffees 26
Cream 3 -1/2 tbsp
Chopped Chocolate 3/4 cup
Shortening (optional) 2 tsp
Sea Salt Flakes as required
For the cookies: Beat butter and sugar until combined. Mix in the egg yolks and vanilla essence, slowly add in flour mixture and mix just until combined. Scoop the dough out 1 tbsp at a time and shape into balls, then place on a flat surface and make an indentation in middle of cookies with a thumb. Chill in refrigerator about 60 minutes. Transfer cookies to a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart. Bake in a preheated oven at 180 degrees C for 14 – 15 minutes until set. Remove from oven and immediately use the back of a rounded teaspoon to make a deeper indentation in center (as it likely flattened out a bit while baking). Cool on baking sheet 5 minutes then transfer to a wire rack and cool completely.
For the caramel filling:
Add caramel toffees and cream to a bowl. Heat in the microwave at 30 second intervals, stirring well in between, until melted and smooth. Spoon 1 tsp melted caramel into center of thumbprints adding just enough to fit without overflowing. Re-warm as needed.
For the chocolate drizzle:
Place chocolate chips and shortening if using in a bowl and heat in microwave for 30 seconds to a minute, stirring well between intervals, until melted and smooth. Pour melted chocolate chocolate into a small piping bag, cut a tiny tip from corner and drizzle over tops of cookies. Sprinkle with sea salt if using. Allow chocolate to set at room temperature or in refrigerator. Store in a single layer in an airtight container at room temperature.

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