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Chocolate–Caramel Thumbprint Cookies
Seriously—incredible gift-worthy holiday cookies in 30 minutes? At this hectic time of the year, it’s like a dream come true. These candy-bar inspired cookies—made with convenient refrigerated dough and filled with melted caramel candies—just may be the easiest thing you bake this season.
Ready In: 25 Minutes
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Serves 4
DIRECTIONS
- Preheat oven to 350°F. Crumble cookie dough into a large bowl. Sprinkle with flour and cocoa powder; knead until evenly combined.
- Roll dough into 1-inch balls. Arrange balls 2 ½ inches apart on a parchment-lined baking sheet. Press the tip of your thumb into the center of each ball to make an indentation. Bake 10 minutes, or until set. While cookies are still hot, make indentations again using the back of a teaspoon.
- Melt caramels and whipping cream in a small saucepan over low heat. Let cool slightly. Transfer melted caramel to a small zip-top plastic bag. Snip off one corner of the bag. Pipe caramel into indentations in each cookie. Sprinkle with desired toppings, if desired.
- Per cookie: 95 cal., 3 g fat (2.5 g sat. fat), 94 mg chol., 100 mg sodium, 17 g carbo., 1 g fiber, 1 g pro
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