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…..
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
- In a medium bowl, sift together the flour, cocoa powder, salt, and baking powder and set aside.
- 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.
- 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.
- 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.