A crisp, chewy cookie base filled with gooey salted caramel that sets off flavor fireworks, taken over the top with a melt-in-your mouth chocolate drizzle. These gluten, dairy, soy, and refined sugar free Chocolate Drizzled Salted Caramel Thumbprint Cookies are something out of a dream.
I’m no green thumb. Don’t get me wrong, I love the idea of growing my own fruits and veggies for making garden-fresh meals. But, let’s face it, I kill basil plants. So, no green thumb here, but this girl’s certainly got a baking thumb, which is where these cookies come into play.
I don’t know about you, but I’ve always had a thing for the chocolate and caramel duo. Milky Ways, Twix, Rolos, you name it! I remember how after hours of trick-or-treating, candy sack heavy, sugar high already buzzing, my neighbors and I would do candy swaps at my house. These things were intense, candy was stolen, voices were raised, blood was shed…okay, maybe not the blood. That’s a little too Game of Thrones.
Now in my more sophisticated days *types while wearing puppy dog slippers*, I’ve moved on to a new obsession: these cookies loaded up with dark chocolate, caramel, and, the real MVP, SEA SALT. Seriously though, you know the part in Ellie Golding’s song Explosions that you can’t help but sing out?
A belting chorus of “explooooooooooosionsss” is all that goes through my head as I bite into one of these flavor bombs. They’re basically a deconstructed Rolo stuffed into the middle of a cookie, slipped into a LBD, and given some stilettos and a swipe of red lipstick.
But, forewarning, these cookies may lead to some fighting. Not naming names, but someone (*cough* dad) may or may not have (*cough* may have) eaten the last of the cookies which I had been eagerly anticipating eating all day and let me tell you, the look I shot him could have frozen over Hell. I don’t mess around with cookies.
Chocolate Drizzled Salted Caramel Thumbprint Cookies
Recipe from Pilates, Pearls, and Peanut Butter
Makes 24 cookies
- 1 cup cashew butter
- 3/4-1 cup coconut sugar*
- 1 egg
- 1/2 TBSP vanilla powder -OR- extract
- 1/4 tsp sea salt
- 10 medjool dates, soaked and pitted
- 1/2 TBSP vanilla powder -OR- extract
- 1 tsp sea salt
- Hot water**
- 1/4 cup dark chocolate, melted
Preheat oven to 350 degrees Fahrenheit and line pans with parchment paper and coconut oil spray (I used dark pans so I double panned and reduced the temperature to 325 degrees Fahrenheit). Then, put the medjool dates in a bowl of hot water and set aside for 10-20 minutes.
To prepare the cookies, place all the ingredients into a large bowl and mix until they are completely combined and begin to form a doughy ball. Roll the dough into ~1/2-1 TBSP balls and place them on the pan at least an inch apart. There should be ~24 balls. Once ready, place them in the preheated oven for 10 minutes.
After 10 minutes, take the cookies out and make imprints about the size of a penny in each one with your thumb or a round utensil. Immediately after this, place them back in the oven for another 10 minutes. When they are a light golden-brown, take them out of the oven and press down the imprints again. Allow them to cool completely for at least 20 minutes to set.
To make the salted caramel, first remove the soaking dates from the water. Pit the dates and remove the rough “skin” that has begun to separate from the gooier, soft middle. Place the prepared dates in a food processor or high-speed blender and pulse until they have broken up. Add in the vanilla, salt, and ~2 TBSP hot water and blend again. Continue blending, checking, and adding more hot water until a smooth paste has formed, then set aside.
These cookies are best served right out of the fridge and should be kept in a cool place. They last about a week in the fridge and can be frozen for longer storage.
Once the cookies have completely cooled, spoon ~1 tsp of the salted caramel into each of the imprints. Next, melt the dark chocolate (I did 30 second increments in the microwave and stirred). Drizzle each cookie with melted chocolate, and finish each off with a sprinkle of sea salt. When they’re ready, place the cookies in the fridge until the chocolate hardens and sets.
*The amount of coconut sugar will vary depending on how runny the cashew butter is. Add enough sugar so the dough begins to form a ball in the bowl and can easily be rolled without sticking to your hand.
**More or less hot water may be needed to get the desired consistency. Add gradually.
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These are uhhhhhmaaaaayyyyzing(!!!) fresh ‘outta the fridge. The bite to the chocolate and the fudginess of the caramel is enough to make a girl swoon. That being said, you’ve ‘gotta try one of these freshly topped with the melty drizz. Oh so messy, but ohhh sooo gooood. Now, there will be chocolate all over your face, but hey, that’s one way to get the boys ;).
Whether they’re for a girls’ night, dinner party, sleepover, or just a personal Netflix binge session, these cookies will wow. Be sure to let me know if you try them and tag me if you post a pic. Here’s to happy baking and even happier bellies 😉 !
Enjoy the moment,
xoxo Meah <3