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Chocolate-Caramel Thumbprints

By: BAKER'S Chocolate  
"Rich chocolate cookies are rolled in almonds and filled with sticky caramel."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 90 people have saved this

Prep Time:
15 Min
Ready In:
1 Hr 29 Min

Servings  (Help)

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Original Recipe Yield 3 - 1/2 dozen cookies
 

Ingredients

  • 1/2 cup butter, slightly softened
  • 2/3 cup sugar
  • 3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 2/3 cup chopped PLANTERS Pecans
  • 18 KRAFT Caramels
  • 2 tablespoons milk

Directions

  1. Preheat oven to 350 degrees F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add chocolate, egg and vanilla; mix well. Add flour; beat until well blended. Cover. Refrigerate 1 hour or until well chilled.
  2. Shape dough into 1-inch balls. Roll in pecans; press pecans gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Make indentation in center of each ball with your thumb.
  3. Bake 12 to 14 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely.
  4. Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring after 30 sec. Spoon evenly into centers of cookies; cool until set.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2007 by Jill 
I really enjoyed these cookies. The only thing is...I suggest using 3 oz of chocolate chips... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2007 by Punchbowl 
I am not crazy about these cookies. The cookies really don't have good chocolate flavor. Needs... MORE

 
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