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Samoa Thumbprint Cookies
Author
Sam Merritt
Ingredients
COOKIE
1 ½
cup
butter (3 sticks)
softened
¾
cup
granulated sugar
2
large egg yolks
1
teaspoon
vanilla
3
cups
flour
¼
teaspoon
salt
¾
cup
mini semisweet chocolate chips
CARAMEL TOPPING
11
oz
caramel candies
1
tablespoon
milk
½
teaspoon
vanilla
1
cup
sweetened coconut
CHOCOLATE TOPPING
½
cup
semisweet chocolate chips
Instructions
Preheat oven to 375F. Line baking sheets with parchment paper and set in refrigerator to chill.
Cream butter and sugar together in stand alone mixer.
Add egg yolks, one at a time, stirring after each addition.
Add vanilla.
Gradually (about ½ cup at a time) stir in flour. Stir in salt halfway through the addition of flour.
Roll dough into 1 ½" balls and press wide indent into cookie (using the back end of a spoon or cookie dough scooper if possible)
Cover and chill shaped cookies in freezer for 30 minutes.
Place cookies on chilled, parchment-paper lined baking sheet about 1" apart. Bake on 375F for 12 minutes.
Allow cookies to cool on pan.
Heat caramel and milk over medium heat, stirring constantly until a smooth liquid consistency is obtained.
Stir in vanilla
Stir in Coconut
Portion out caramel topping among cookies, generously filling each thumbprint
Melt chocolate chips in microwave-safe bowl at 15 second intervals, stirring at each interval, until chocolate is melted.
Drizzle chocolate over cookies. Allow chocolate to cool completely before serving (this may take an hour for chocolate to harden completely)