Salted Caramel Chocolate Thumbprint Cookies

• Vegetarian

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 cup Caramels
  • 1/3 cup Cocoa powder
  • 2 cups Flour
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Sea salt, coarse

• Dairy

  • 1 cup (2 sticks + 2 tablespoons butter
  • 4 tbsp Heavy cream
  • 3 tbsp Milk

Found on lecremedelacrumb.com

Description

Ingredients

• 1 cup (2 sticks) + 2 tablespoons butter, softened
• ¾ cup granulated sugar
• ⅓ cup cocoa powder
• 3 tablespoons milk
• 2 cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅔ cup caramels
• 4 tablespoons heavy cream (may sub milk in a pinch)
• 1 tablespoon coarse sea salt

Directions

• Preheat oven to 350 degrees and lightly grease a baking sheet.
• In a large bowl cream together butter and sugar. Mix in cocoa powder and milk.
• In a medium bowl whisk together flour, salt, baking powder, and baking soda.
• Add dry ingredients to wet ingredients and mix until incorporated.
• Roll dough into small balls (about 1½-2 inches wide) and place on prepared baking sheet. Use your thumb to press down in the centers of the balls to make an indent.
• Bake for 7-9 minutes until cookies look dry and start to crack a bit around the top. (I prefer to undercook mine a little bit so they stay very soft and chewy) Gently press down the centers again. Allow to cool.
• In a microwave-safe bowl combine caramels and heavy cream. Microwave on high for 1 minute, stir, and return to microwave for 20 second increments mixing after each until smooth.
• Spoon caramel into the center of each cookie. Sprinkle sea salt over the top. Allow to cool slightly before serving or store in airtight container at room temperature up to 3-4 days.