- 1½ cups Flour
- • ½ cup Cocoa Powder
- • ¼ tsp Baking Powder
- • ¼ tsp Baking Soda
- • ¼ tsp Salt
- • 8 TBSP Butter, room temperature (1 stick)
- • ½ cup Sugar
- • 1 TBSP Corn Syrup
- • 1 large Egg
- • 2 tsp Vanilla Extract
- • 11 oz Caramel Bits
- • 2 TBSP Water
How to Make It
- Preheat oven to 375°.
- • In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- • Cream together butter, sugar and corn syrup.
- • Add egg and vanilla; mix well.
- • Slowly add dry ingredients to the butter mixture until well blended.
- • Refrigerate dough for at least 30 minutes.
- • Using greased hands, scoop chocolate thumbprint cookie dough out by half tablespoons and form a ball by rolling between your hands.
- • Place cookie balls on ungreased cookie sheet, spaced one inch apart, and use your thumb to make an indent in the center of the cookie ball.
- • Bake at 375° for 8-10 minutes. The indents will puff up some while baking, then settle back down after cooling. You can also use the back of a teaspoon to gently push the center back down for filling.
- • Remove from oven and allow cookies to cool 4-5 minutes before transferring to a cooling rack.
- • Melt the caramel bits with 2 tablespoons of water in a microwave safe bowl in the microwave for 2 minutes, or until smooth. Spoon caramel into each cookie center.
- • Makes 40 Chocolate Caramel Thumbprint Cookies
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