I was set to make a cookie/candy advertised by Kraft Canada for Christmas, that had chocolate dough wrapped around a caramel. They looked really yummy in the picture, but the reviews were mixed, and I didn’t like the fact that you had to heat the cookies in the microwave to soften the caramel center. So I came up with a new version of the old thimble cookies and I think they turned out okay. According to my husband, they are “beyond amazing”!
Chocolate Caramel Thumbprint Cookies
- 1 cup butter softened
- 1/2 cup brown sugar
- 2 eggs separated
- 2 teaspoons vanilla
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa
- 1 1/2 cups chopped pecans
- 1 package about 35 caramels, unwrapped
- 1/4 cup 10% cream
- In mixer bowl, cream butter, add sugar and beat until fluffy. Add egg yolks and beat well. Stir in vanilla.
- Add flour and cocoa and stir until combined.
- Put (unbeaten) egg whites in a small bowl. Put chopped pecans in another bowl.
- Form dough into balls about the size of a walnut, roll each ball in egg white and then in pecans. Place on greased cookie sheet. Make an indent in the center of each cookie.
- Bake at 350 degrees F for 15 minutes. Remove from oven and press down immediately on indents if they have risen during baking.
- Meanwhile, make caramel filling and have ready when cookies come out of the oven: melt caramels with cream in the microwave. Cook for 2 1/2-3 minutes on high, stirring after a minute and then every 30 seconds. When nearly melted, remove from microwave and continue to stir until smooth.
- Transfer cookies to cake rack and while still hot, fill the centers with a spoonful of caramel. Let cool.