Chocolate Caramel Thumbprint Cookies

Description

Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER

The original idea for this recipe was going to be a dulce de leche thumbprint cookie . . . and that’s what happened. But then I realized, sugar cookies + caramel + chocolate = Twix bars, and I knew I had to add chocolate. Then again, when has adding chocolate ever been a bad idea? Never, in the history of life. I love the combination of the sweet and tender sugar cookies with the milky, thick dulce de leche and the simple drizzle of semisweet chocolate.

Ingredients

• One 18-ounce package sugar cookie mix
• ⅓ cup all-purpose flour
• 8 tablespoons (1 stick) butter, melted
• 1 large egg
• One 13-ounce can dulce de leche
• 1 cup chocolate bark coating

Directions

1. Preheat the oven to 375°F.
2. Line two baking sheets with parchment paper or silicone liners.
3. Combine the sugar cookie mix, flour, melted butter, and egg in a large bowl and stir until mixed together and a soft dough has formed.
4. Using a tablespoon-size cookie dough scoop, drop the rounded dough balls 2 inches apart on the prepared baking sheets.
5. Using your finger, make a depression in the center of the dough ball and fill with 2 teaspoons dulce de leche.
6. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the cookies are set and just barely golden brown.
7. Cool on the baking sheets completely.
8. Melt the chocolate bark coating according to the package directions.
9. Drizzle the melted chocolate evenly over the cookies.
10. Allow the chocolate to set before serving.

YIELD: 24 COOKIES