Chocolate Caramel Thumbprint Cookies
These chocolate caramel thumbprint cookies are a deliciously indulgent treat with a buttery shortbread base, caramel filling, and dark chocolate topping.
Ingredients
- 300 g butter (softened)
- 120 g caster sugar (½ cup)
- 2 tsp vanilla essence
- 240 g plain flour (1 ½ cups)
- 110 g self-raising flour (⅔ cup)
- 50 g butter (softened)
- 2 tbsp brown sugar
- 1 tbsp golden syrup
- 125 ml condensed milk (½ cup)
- 100 g dark chocolate (45% cocoa) (melted)
Instructions
- Preheat the oven to 180C (360F) fan forced. Line two baking trays with baking paper.
- In a medium bowl, beat the butter, sugar, and vanilla essence until creamy. Stir in the combined sifted flours and mix to form a smooth dough.
- Roll 3 tsps. of the dough into balls and place well apart on the trays, make a fairly deep indentation in the centre of each biscuit, and bake for 10-15 minutes, or until lightly golden.
- While warm, gently indent the centre again, leave for five minutes, then cool on a wire rack.
- To make the caramel topping, place the butter, sugar, and syrup in a saucepan. Stir over a low heat until the sugar dissolves. Add the condensed milk and stir for about 5-10 minutes, or until golden.
- Fill the indentation of each biscuit with the caramel and cool.
- Melt the chocolate in the microwave, stirring every 15-20 seconds to avoid burning. Then pour about a teaspoon of the melted chocolate on top of the cookies, leaving a small edge of the cookie exposed.
- Let the chocolate set completely before serving. This will take about 30 minutes in the fridge or 2-3 hours at room temperature.