One Cookie dough–3 Different Cookies,

 One Cookie dough–3 Different Cookies  is a challenge when I was looking for a recipe for a cookie exchange and found Caramel Thumbprints in the December issue of Family Fun Magazine. They looked delicious and easy because you use a Rolo Candy as the center instead of making a caramel center and drizzling with chocolate like many recipes call for. Plus I use Rolos in my Turtle Pretzels so I would have them in the house anyway.



So tonight I decided I would test the recipe before I made 5 dozen. I finished the dough and it needs to cool in the fridge for 30 minutes. Of course I needed to try the dough first, which is a rich, decadent chocolate dough that would probably do well on its own. It is a little dry but I guess it resembles a short bread dough.
After 30 minutes, I used a scoop to make tablespoon balls. So much easier as the rolling process is minimal with the scoop.

Dipped them in the egg and chopped pecans and then baked. Well before I put them in the oven I was thinking wow these would be pretty good with a mint flavor center. Then I thought I have mini Reece’s cups too, and who does not like chocolate and peanut butter (unless you have allergies); so I left a few nut free to try the other flavors.
After 10 minutes you take them out of the oven and add the chocolate pieces….
Here is the combo I tried. I was looking for my peppermint kisses but could not find them so I did find Junior Mints from Halloween that would give a similiar flavor.

After 3 1/2 minutes took them out and here are the results.
Let them cool and I had the awful task of trying them all…..

Peanut butter



Which do you think was the best….
I am not sure what I should chose for the cookie exchange. Or should I make a variety of the flavors. I was pleasantly surprised with all the different combos and best yet I am putting this recipe up for a contest to win $100 Scharffen Berger Prize Pack:
So Please go Vote for me!!
Come Join the fun with My baking Addiction, Good Life Eats and Scharffen Berger
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup butter, slightly softened
  • 2/3 cup brown sugar, packed
  • 1 large egg, separated
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans
  • 26 chocolate-covered caramel candies, such as Dove or Rolo
  1. In a medium bowl, sift together the flour, cocoa powder, salt, and baking powder and set aside.
  2. Using an electric mixer set on medium-high speed, cream the butter and sugar until fluffy, about 3 minutes. Add the egg yolk, milk, and vanilla and mix until blended, about 1 minute. Add the flour mixture in two batches and beat until combined, about 1 minute. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
  3. Heat the oven to 350º. Line a cookie sheet with parchment paper. In a medium bowl, beat the egg white with a fork. Set aside about 1/4 cup of the pecans; put the rest on a plate. Roll 1 tablespoon of the dough into a ball, coat it with egg white, and roll it in the nuts. Repeat with the remaining dough. Put the cookies on the sheet, leaving about 3 inches between them. With your thumb, make an indentation in the center of each cookie, then reshape the outside edges, if they crack.
  4. Bake the cookies for 10 minutes, then take them from the oven and gently press a caramel candy into each cookie. Bake until the chocolate and caramel soften, about 4 minutes. Grease the tines of a fork with butter and press on each candy to flatten it slightly. Sprinkle on the reserved nuts, then cool the cookies on a rack.



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