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Category: Cookies
Prep Time: Cook Time: Total Time:
No-Stick Cooking Spray
COOKIES
5 ounces unsweetened chocolate
1/4 cup butter
1 (14 oz.)can Sweetened Condensed Milk
2 (7.4 oz.)packages Chocolate Chip Muffin Mix
TOPPINGS
44 small caramel candies
5 tablespoons heavy cream
Flaked sea salt
HEAT oven to 350. Spray large cookie sheet with no-stick cooking spray. Microwave chocolate and butter in uncovered large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sweetened condensed milk. Stir in muffin mix until completely blended.
DROP dough by heaping teaspoonfuls on prepared cookie sheet, forming into balls. Bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Make indention in middle of each cookie with wooden spoon handle. Cool on pan 5 minutes. Remove to cooling rack and cool completely.
COMBINE caramels and heavy cream in small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth. Spoon into indentations in cookies. Sprinkle with sea salt. Rewarm caramel if it gets too thick. Store cookies in airtight container.
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* Chocolate Thumbprints with Salted Caramel *
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Category: Cookies
Prep Time: Cook Time: Total Time:
No-Stick Cooking Spray
COOKIES
5 ounces unsweetened chocolate
1/4 cup butter
1 (14 oz.)can Sweetened Condensed Milk
2 (7.4 oz.)packages Chocolate Chip Muffin Mix
TOPPINGS
44 small caramel candies
5 tablespoons heavy cream
Flaked sea salt
HEAT oven to 350. Spray large cookie sheet with no-stick cooking spray. Microwave chocolate and butter in uncovered large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sweetened condensed milk. Stir in muffin mix until completely blended.
DROP dough by heaping teaspoonfuls on prepared cookie sheet, forming into balls. Bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Make indention in middle of each cookie with wooden spoon handle. Cool on pan 5 minutes. Remove to cooling rack and cool completely.
COMBINE caramels and heavy cream in small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth. Spoon into indentations in cookies. Sprinkle with sea salt. Rewarm caramel if it gets too thick. Store cookies in airtight container.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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