Chocolate Thumbprints with Salted Caramel
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Crisco® Original No-Stick Cooking Spray
5 ounces unsweetened chocolate
1/4 cup butter
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
2 (7.4 oz.) packages
Martha White® Chocolate Chip Muffin Mix
44 small caramel candies
5 tablespoons heavy cream
Flaked sea salt
HEAT oven to 350ºF. 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.