Monday, December 5, 2011

Chocolate Caramel Delights

We all know by now that if I see a recipe that's got chocolate and caramel in it that I'm going to make it - so shock of all shocks here's another one! This was really easy - a chocolate thumbprint cookie with caramel in the middle and then chocolate drizzled over the top of each cookie.  Sounds good right? That's what I thought when I read it. 

Once you make the dough, time for it to chill.  I did the dishes, watched some tv and got things ready for the next part of the cookie.  I don't know why I like it when cookies need to chill, the break part is nice.  The dough is really mushy - so dip your hands in water so it doesn't stick to you.  Once you have rolled the dough into balls, stick your thumb in each one and make an indent.  Bake away - the cookies will need to be indented again once you take them out of the oven.  Then make the caramel and fill each hole and let set.  Once all set - drizzle the chocolate on top and you are good to eat them. 

Chocolate Caramel Delights
makes about 36 cookies

1 egg
1 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup butter, room temperature
2/3 cup sugar
2 tbsp milk
1 tsp vanilla extract
16 vanilla caramels
3 tbsp whipping cream
1/2 cup semisweet chocolate chips
1 tsp shortening

  1. In a small bowl combine flour, cocoa powder and salt; set flour mixture aside.
  2. In a large mixing bowl beat butter with an electric mixer on medium-high speed for 30 seconds.  Add sugar; beat until combined, scraping sides of bowl occasionally.  Beat in egg, milk and vanilla until combined.  Add flour mixture and mix until well combined.  Cover and chill dough about 2 hours or until easy to handle. 
  3. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or Silpats.  Shape dough into 1" balls.  Place balls 1" apart on cookie sheet and press your thumb into the center of each ball.  Bake for 10 minutes or until edges are firm. 
  4. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth.  Spoon some melted caramel mixture into indentation of each cookie.  Allow to set.
  5. In a small bowl melt chocolate pieces and shortening in microwave, 30 seconds at a time until melted.  Stir until smooth and then transfer warm mixture to a plastic bag.  Close bag and cut a small part off one of the corners.  Drizzle cookies with chocolate and let set.

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