Sunday, 7 September 2008

Chocolate Caramel Thumbprints

I was flicking through my cookery books and spied these in Martha Stewarts 'Cookies' and thought they looked very inviting. She had made a chocolate filling to place in the little indents but I really wanted some caramel too as I love the combination. I had a jar of dulce de leche so I decided to pop that in too. They are a lovely wee mouthful and very quick and easy to make. I made another batch adding cocoa powder to the dough and they were lovely too. I didn't use a mixer as there was no need. If the butter is nice and soft it can be mixed easily in a bowl.


Makes 41/2 dozen

1 cup 2 sticks /8oz plus 6 tblsps unsalted butter
1 cup confectioners' sugar
1/4 teaspoon salt
2 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
6 ounces semisweet chocolate, chopped
2 teaspoons corn syrup
Dulce de leche or other caramel if using


Heat oven to 350.F/180.C/Gas4
In the bowl of an electric mixer fitted with the paddle attachment, beat together 2 sticks butter , sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
Roll dough by teaspoonfuls into balls, and place 1 inch apart on lined baking sheets .
Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
Combine chocolate, 6 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool,place a little dulce de leche (if using) in each indent then fill the thumbprints with the chocolate mixture.

How Martha Stewart managed to get 41/2 dozen cookies is beyond me. I managed 28.


Coby said...

Granny these are so tempting! I really love the look of them, little mouthfulls of delicious:D I have to say though, the recipe would have put me off - at least the first measure for butter. How did you work it out?? American measures really can do my head in! Well done all all accounts:D

Rosa's Yummy Yums said...

Those beautiful cookies look mighty delicious! Anything with chocolate and caramel makes me drool...



Rhyleysgranny said...

Hi Coby I'm getting very used to the american system. A stick of butter = 4oz = 100gms. I think because the UK still uses the imperial system to a certain extent probably helps. I prefer imperial. I can't 'see' metric ifkwim. I actually prefer working in cups/volume now. Saves all that weighing.

Rosa I too love chocolate and caramel

leonor said...

they look so cute and tasty!... I´m really impressed! :)

...i love chocolate!:)

leonor said...

:)´re welcome!
...I´ve an english version of my blog!

natalie said...

ohhh yum! i might try making these, but instead putting nutella in the middle!

Kelly-Jane said...

They look wonderful, and such a good idea to add dulce de leche! Home made toffee pops! Lovely :)

Linda F said...

They look so cute, and so beautiful!!!!!!

culinarytravelsofakitchengoddess said...

So cute :) Dulce de leche & chocolate - oh mouth-watering!

Maria said...

Granny these look so good!


sara angel said...

These are too cute!

Anonymous said...

Granny, lovely cookies!!!!!!!!
But I'm a bit puzzled: Did MS made 41 cookies or 2 dozen? Because 2 dozen are only 24 cookies.
Please,put me out of my misery.....:-))))))))))))

Rhyleysgranny said...

Carlotta :) I forgot to put a space. 4 1/2 dozen = 54. I am sorry.

Gloria (Canela) said...

Granny these look absolutely yummy!!! oooh the childs will love them Im sure! xxxxxGloria

Rosie said...

Oh wow Brenda chocolate caramel cookies - they look really scrummy!

Rosie x

Anonymous said...

Did I miss something? I don't see the caramel anywhere...

Rhyleysgranny said...

Anonymous - Sorry, I had only mentioned the caramel in my write up. Thank you for drawing my attention to it. All sorted now