Best 2 Dulce De Leche Chocolate Chip Thumbprints Recipes

DULCE DE LECHE THUMBPRINTS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, vanilla and egg until soft dough forms. Shape dough into 1 1/2-inch balls; roll balls in sparkling sugar. On ungreased cookie sheet, place balls 2 inches apart.
• Bake 10 to 12 minutes or until edges are light golden brown. Using thumb or end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• Spoon dulce de leche into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Twist bag above dulce de leche; squeeze to pipe about 1 1/2 teaspoons dulce de leche into center of each cookie.

DULCE DE LECHE CHOCOLATE CHIP THUMBPRINTS RECIPE - (4.5/5)

Steps:

• 1. Whisk together flour, baking soda, and salt in a small bowl. 2. Beat together butter and sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add extract and honey; beat until combined well. 3. Reduce speed to low and slowly add flour mixture, beating until just combined. Fold in chocolate. Chill dough until firm, about 2-1/2 hours. 4. Preheat oven to 350 degree F and arrange rack in center. Line 2 cookie sheets with parchment paper. 5. Roll dough into 1-inch balls and place on prepared sheets about 1 inch apart. Using the end of a wooden spoon, make a dent in center of each cookie. Freeze 15 minutes. 6. Bake 1 sheet of cookies 10 minutes. Remove from oven and redent centers. Fill with generous 1/4 teaspoon dulce de leche and bake until set, about 3 minutes. Repeat with remaining sheet. 7. Transfer cookies on sheets to racks and cool 5 minutes. Using a metal spatula, transfer cookies to racks to cool completely. (Can be stored at room temperature in an airtight container, in single layers separated by waxed paper, up to 1 week.) Makes about 40 cookies.