Chocolate Caramel Thumbprints

4.75
Average: 4.8 (4 votes)
(4 votes)
Chocolate Caramel Thumbprints
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Health Score:
43 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
Calories:
113
calories
Calories

Healthy, because

Even smarter

Nutritional values

These delicious cookies combine chocolate and caramel and come together in less than 2 hours.

Serve these cookes with our traditional Hot Chocolate recipe.

1 cookie contains
(Percentage of daily recommendation)
Calorie113 cal.(5 %)
Protein2 g(2 %)
Fat5 g(4 %)
Carbohydrates16 g(11 %)
Sugar added12 g(48 %)
Roughage0.6 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.2 mg(2 %)
Vitamin K0.6 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.4 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate5 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0 mg(0 %)
Potassium110 mg(3 %)
Calcium36 mg(4 %)
Magnesium14 mg(5 %)
Iron1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids3 g
Uric acid1 mg
Cholesterol21 mg
Complete sugar14 g

Ingredients

for
60
For the caramel cream
1 ½ liters milk
18 ozs sugar
1 pinch baking soda
1 tsp Vanilla bean
For the dough
9 ozs Pastry flour
4 ozs cocoa powder
2 tsps salt
8 ozs butter
8 ozs sugar
2 egg yolks
2 Tbsps Whipped cream
1 Vanilla bean (seeds)
sugar (for rolling)
How healthy are the main ingredients?
sugarsugarWhipped creamsaltsugar

Preparation steps

1.

For the caramel cream, slowly heat the milk with the sugar until the sugar has dissolved. Boil the mixture for about 45 minutes, stirring occasionally. Do not let the mixture burn. When the milk begins to color, add the baking soda and vanilla. Bring back to a boil, stirring constantly for about 15 minutes, until the mixture is thick and creamy. Remove from the heat and let cool, stirring occasionally.

2.

Preheat the oven to 350°F.

3.

For the dough, sift the flour into a bowl. Mix in the cocoa powder and salt. Beat the butter and sugar until creamy. Stir in the egg yolks, cream and vanilla. Add the flour mixture and knead into a smooth dough. Use a teaspoon to form portions of the dough into small balls. Roll the balls in sugar and set on a lined baking sheet. Press your thumb or the handle of a spoon into the balls to form a well in the center. Bake for about 10 minutes. Remove from the oven and let cool on a wire rack.

4.

Stir the caramel cream and pour into a piping bag with a serrated nozzle. Squeeze a dollop of the caramel cream into the wells, let dry, and serve.

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