1001 Caramel Chocolate Thumbprint Cookies
2 to 2 1/2 dozen cookies
- 4 cups Domino® Sugar 1001 Cookie Starter Mix
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup butter
- 1/3 cup Domino® Dark Brown Sugar
- 1 3/4 teaspoons heavy cream
- 1/4 cup semi-sweet chocolate chips
In a large mixing bowl, mix together all of the ingredients until well blended. Chill prepared dough in refrigerator for 1 1/2 hours.
Preheat oven to 375°F. Line a cookie sheet with parchment paper.
Using a tablespoon-sized cookie scoop or a tablespoon, form dough into a ball and place dough 2 inches apart on prepared baking sheet.
Bake 8-10 minutes or until the bottom edge is just golden in color. Remove from oven. Using a 1/2 teaspoon measuring spoon, make an indent in the center of each cookie while the cookie is still warm.
Cool cookies. While cookies are cooling, prepare the caramel filling and melted chocolate.
In a small saucepan, over medium heat, melt butter. Add brown sugar and stir. Mixture will begin to bubble. Cook for one minute while gently stirring the mixture. Remove from heat. Add heavy cream and stir. Set aside to cool and thicken.
In a microwave-safe container, heat chocolate chips in microwave for 30 seconds, checking after 15 seconds and stirring. Set aside.
Place the cookies on a cooling rack on top of a cookie sheet. Fill each indent with 1/2 teaspoon of caramel filling. Drizzle each filled cookie with melted chocolate. Let caramel and chocolate set.
Store in an airtight container.