Caramel Spice Thumbprint Cookies
If you have around 45 minutes to spend in the kitchen, Caramel Spice Thumbprint Cookies might be a super gluten free recipe to try. This recipe makes 36 servings with 154 calories, 2g of protein, and 9g of fat each. For 32 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 40 people have made this recipe and would make it again. It is brought to you by Mom on Timeout. It works well as a Southern hor d'oeuvre. If you have butter, white chocolate chips, vanilla, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so amazing spoonacular score of 10%. Similar recipes are Caramel Spice Thumbprint Cookies, Pumpkin Spice Thumbprint Cookies, and Maple Spice Thumbprint Cookies Two Ways.
Servings: 36
Ingredients:
8 Tbs butter, melted
16 caramels
1 egg + 1 egg white, room temperature
3 Tbs heavy whipping cream
4 oz light cream cheese, room temperature
1 1/4 cups finely chopped pecans
1 tsp shortening
1 box Spice cake mix
1 teaspoon vanilla
1/2 c white chocolate chips
Equipment:
oven
sauce pan
baking sheet
measuring spoon
microwave
wire rack
Cooking instruction summary:
Beat cream cheese until fluffy.Add butter, 1 egg, and vanilla and continue beating until thoroughly combined.Add cake mix, half of the box at a time, mixing until well combined.Refrigerate for at least one hour and then roll dough into 1 inch balls.Preheat oven to 350 degrees.Heat unwrapped caramels and whipping cream in a small saucepan over low heat until nice and smooth.Lightly beat egg white and dip balls first in egg white and then roll in chopped pecans.Place balls on a parchment lined cookie sheet about one inch apart. Use your thumb to press in the center, making an indention.Bake for 9-11 minutes. If the indention has disappeared during baking, use a measuring spoon to re-create the indention.Spoon caramel mixture into the center of the cookies and remove to a wire rack and let cool. {If the caramel has thickened too much, just reheat on low until it reaches a thinner consistency.}Be careful not to overfill the cookies...Once the cookies have cooled, melt white chocolate chips and shortening in microwave by heating in 15 second intervals, stirring in between.Use a fork to drizzle the chocolate over the tops of the cookies and let it set up.Cookies can be stored in an airtight container for 4-5 days.
Step by step:
1. Beat cream cheese until fluffy.
2. Add butter, 1 egg, and vanilla and continue beating until thoroughly combined.
3. Add cake mix, half of the box at a time, mixing until well combined.Refrigerate for at least one hour and then roll dough into 1 inch balls.Preheat oven to 350 degrees.
4. Heat unwrapped caramels and whipping cream in a small saucepan over low heat until nice and smooth.Lightly beat egg white and dip balls first in egg white and then roll in chopped pecans.
5. Place balls on a parchment lined cookie sheet about one inch apart. Use your thumb to press in the center, making an indention.
6. Bake for 9-11 minutes. If the indention has disappeared during baking, use a measuring spoon to re-create the indention.Spoon caramel mixture into the center of the cookies and remove to a wire rack and let cool. {If the caramel has thickened too much, just reheat on low until it reaches a thinner consistency.}Be careful not to overfill the cookies...Once the cookies have cooled, melt white chocolate chips and shortening in microwave by heating in 15 second intervals, stirring in between.Use a fork to drizzle the chocolate over the tops of the cookies and let it set up.Cookies can be stored in an airtight container for 4-5 days.
Nutrition Information:
covered percent of daily need
