Cookie Trials 2010 Chocolate Caramel Thumbprints


This started as a trial of a cookie recipe we found on the Kraft Website.  The intent was a chocolate caramel thumbprint, essentially it was to be a chocolate ball with a caramel crater in the centre.  That was the intent… the result, well, not quite what we had in mind.

We followed the recipe with only one exception, the chocolate balls were intended to be rolled in egg whites and crushed pecans before they went into the oven.   This step was omitted as nuts are not a favorite of my kids.  I am not sure if this was the reason the balls lost their form and became flat cookies, but that was the end result.  In order to fix the problem, when the cookies were removed from the oven and still warm, a crater was created on the top to hold the caramel cream.

In the end, the taste was likely the same (less the nuts) but the presentation was not what was expected.  The cookies were good but not amazing.  The caramel was somewhat overpowering and the cookie somewhat lack luster.   They were better when warmed for 10 seconds in the microwave.  Overall, the recipe won’t make the plate again for our house.  For those with a sweet tooth, the caramel may hit the spot.  Don’t get us wrong, they are good but just not good enough.  🙂

1/2 cup butter, softened
2/3 cup sugar
3 squares Baker’s Semi-Sweet Chocolate, melted, cooled
1 egg yolk
1 tsp. vanilla
1 cup flour
15 Kraft Caramels
2 Tbsp. milk

PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in chocolate, egg yolk and vanilla. Add flour; mix well. Shape dough into ball; cover with plastic wrap. Refrigerate 20 minutes or until slightly firm.

ROLL dough into 24 balls, each about 1 inch in diameter.  Place, 2 inches apart, on ungreased baking sheets. Use your thumb or the end of a wooden spoon to make a deep indentation in the centre of each ball.

BAKE 10 to 12 minutes or until lightly browned. Remove cookies to wire racks to cool. (This is where I need to reshape the indentation to take the caramel as the cookie’s had flatten) Meanwhile, melt caramels and milk in microwaveable bowl on MEDIUM 1 minute or until caramels are completely melted when stirred. Fill centres of cookies evenly with the caramel mixture. Refrigerate until firm

Source: Kraft Recipes

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