Chocolate Caramel SunButter Thumbprint Cookies

Start to Finish: 2 hours Chill Time

Servings: 24 Cookies




1 cup flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1 cup butter

2/3 cup sugar

1 egg yolk

2 egg whites

2 tablespoons milk

1 teaspoon vanilla extract

1 cup roasted sunflower seeds

14 soft caramels or 1 cup caramel bits

2 tablespoons heavy cream

1/2 cup semisweet chocolate chips

2 tablespoons shortening or butter

2 tablespoons SunButter Creamy



Combine flour, cocoa powder and salt together in a medium bowl and set aside.

Beat butter and sugar on medium speed until light and fluffy; about 2 minutes. Add egg yolk, milk and vanilla; mix until incorporated. Reduce speed to low and add flour mixture and beat until just combined. Wrap the dough in plastic wrap and refrigerate until firm; about 1 hour.

Once the dough has firmed up, heat oven to 350˚F. and line a baking sheet with foil or parchment paper; set aside.

Roll the chilled dough into 1-inch balls.

Whisk egg whites in a small bowl until frothy. Place sunflower seeds in another small bowl to set up your dredging station. Dip each ball of dough into the egg whites, then roll in sunflower seeds. Place the balls about 2 inches apart onto the prepared baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball; flattening the cookie out slightly.

Bake until set; about 12 minutes. Once done, remove the cookies from the oven and gently re-press in the center indentions; set them aside to cool.

While cookies are cooling, microwave caramels or caramel bits and heavy cream together in a small bowl, stirring occasionally, until smooth; about 1 to 2 minutes.

Fill each indentation in the cookies with about 1/2 teaspoon of the caramel mixture; allow the cookies to continue to cool for another 10 minutes or so. Transfer cookies to a wire rack to cool completely.

Microwave chocolate, shortening or butter and SunButter in a small bowl, stirring occasionally, until smooth; about 1 to 2 minutes.

When mixture is smooth, use a spoon to drizzle over the cooled cookies.

Enjoy right away or store in an airtight container for 3 to 5 days.

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