How do all you people on the East Coast do it??
I currently live in Los Angeles where we get, what seems like, 3 rainy days a year. And when it rains all bets are off. I have no motivation to do anything! How sad is that?
I am definitely my father’s daughter. He could live literally ON the equator and would be completely satisfied. He and I can’t handle cold, wet weather. That probably explains why I’ve never seen real snow!
Yes that’s right– I’m 24 and never seen real snow. I figure I might as well wait until I have kids and then we can all take skiing classes together. haha
Anyway, these Eggless Chocolate Caramel Thumbprint Cookies are helping to keep me company on this cold, wet winter day. They’re very simple to make and really hit that sweet-&-salty tooth. And they’re a good go-to recipe when you’re all out of eggs!
Stay warm my little bakers!
Eggless Chocolate Caramel Thumbprint Cookies
(makes 2 1/2 dozen cookies)
1 1/4 cup all purpose flour
1/4 cup Dutch processed cocoa powder, sifted
1/4 tsp. kosher salt
1 stick salted butter, at room temperature
1/2 cup dark brown sugar, packed
1 tsp. pure vanilla extract
2-3 Tbsp. milk, at room temperature
4 oz. soft caramel chews (I used the generic Target brand, they worked perfectly!)
2 tbsp. whipping cream
1. Center an oven rack and preheat the oven to 325F. Line cookie sheets with parchment paper or silicone baking mats.
2. In a small bowl, whisk together the flour, cocoa and salt to combine. Set aside.
3. In a medium bowl, using an electric mixer, beat the butter until fluffy. Gradually beat in the sugar and continue mixing until light and well combined. Add the vanilla, then milk. Add the dry ingredients and mix on a low speed just until the dough forms. Finish mixing with your hands to bring the soft dough together in one large ball.
4. Roll the dough into 1″ balls. (I use a mini cookie scoop to measure out the dough, so the balls are uniform). Place them onto the baking sheet and flatten slightly with your hand. Using the end of a wine cork (I’m sure you all have a wine cork laying around- if you don’t, change that!) press the cork about 1/4″ deep and the diameter of a penny.
5. Chill the formed cookie dough for 20 minutes in the refrigerator.
6. Bake the cookies, in batches, for 15 minutes until the cookies appear set. Cool on baking sheet for 2 minutes and transfer to a wire rack to cool completely.
7. Pour the caramel and cream in a small microwave-safe bowl. Microwave on 50% power for about a minute, pausing every 20 seconds to stir the caramels. Remove from microwave after a minute and stir until caramel and cream is smooth. Using a small spoon, spoon a teaspoon of caramel into each cookie “thumbprint”. Top with some cracked sea salt, if you’d like.
8. Keep cookies in an airtight container for up to a week.
Recommended: a large glass of milk. These are rich!
Recipe Adapted from Baking Obsession