Here’s the deal, kiddos. I have developed a fantastic, rich, delectable cookie. My dad asked me to create a new cookie from Christmas. I’ve been dreaming of the “millionaire bar” that I ate in Liverpool and the salted caramel macaroon that graced my mouth in London and came up with an amazing recipe! It only takes about 45 minutes in total and is very easy.

If you are anything like my family, you’ll try to eat one of these cookies in one or two bites. Don’t do it. These babies need some sweet lovin’. Three or four bites at least. They are rich and need to be savored. I swear, these cookies are just music to my ears…uhh…mouth? Yummy.

Chocolate Shortbread Thumbprint Cookies with Salted Caramel

1 stick of salted butter, softened
3/4 cup + 2tbs of flour
1/8 tsp of salt
3/4 cups of powdered sugar
1/4 cup of cocoa powder
1 tsp of vanilla
2 tbs of cool water
14 caramel squares (like Kraft; you can find them in the candy isle)
2 tbs of milk
About 1 tsp of sea salt

1.) Preheat oven to 375 degrees F.
2.)Cream butter in a medium sized bowl.
3.) Add flour and salt and mix on low. Gradually mix in the powdered sugar and cocoa powder. The dough will be very crumbly at this point.
4.) Mix in the vanilla and water.
5.) Spoon dough onto a cookie sheet, about an inch apart. Bake for 9-11 minutes.When the cookies come out of the oven, use the underside of a 1/2 tablespoon to create a “thumbprint” center. Cool on a wire rack.
6.) While the cookies are cooling, melt the caramel squares into the milk, using a double boiler.

7.) Spoon the caramel into the thumbprints and let set for about 5 minutes.

8.) Sprinkle the sea salt on top of the caramel centers.

Eat up!! Makes about 16 cookies.


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