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Chocolate Caramel Thumbprints
Chocolate Caramel Thumbprints

Chocolate Caramel Thumbprints

32 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
Bake up a batch of these Chocolate Caramel Thumbprint cookies. Filled with ooey-gooey caramel, these chocolate-pecan cookies are perfect for your next cookie exchange.
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1/2 cup butter, softened
2/3 cup sugar
3 oz. Baker's Semi-Sweet Chocolate, melted, cooled
1 egg, separated
1 tsp. vanilla
1 cup flour
1 cup finely chopped pecans
15 Kraft Caramels
2 Tbsp. milk
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How do I make it ?
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Step 1
Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in chocolate, egg yolk and vanilla. Add flour; mix well. Shape dough into ball; cover with plastic wrap. Refrigerate 20 minutes or until slightly firm.
Step 2
Roll dough into 24 balls, each about 1 inch in diameter. Dip each ball in lightly beaten egg white, then in pecans, turning to evenly coat each ball. Place, 2 inches apart, on ungreased baking sheets. Use your thumb or the end of a wooden spoon to make a deep indentation in the centre of each ball.
Step 3
Bake 10 to 12 minutes or until lightly browned. Remove cookies to wire racks to cool. Meanwhile, melt caramels and milk in microwaveable bowl on MEDIUM 1 minute or until caramels are completely melted when stirred. Fill centres of cookies evenly with the caramel mixture. Refrigerate until firm.
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