Wednesday, December 5, 2012

Chocolate Caramel Thumbprint Cookies

Chocolate Caramel Thumbprint Cookies
 1/2 cup butter
1 cup white sugar
1 egg
1 1/2 teaspoons vanill
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup sugar (for rolling)
1/4 cup heavy cream
14 oz caramels, unwrapped

 Preheat oven to 350 degrees F (180 degrees C). Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls. Place on greased cookie sheet. Press a hole in the center of each ball with thumb or back of teaspoon. Bake for 10 minutes. While cookies are baking, melt caramels and cream in a saucepan over low-medium heat until smooth. Allow cookies to cool slightly, but while still warm, spoon caramel into the center of each one. Allow to cool completely. Garnish with sea salt and drizzle with dark chocolate.

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