I’m not really a thumbprint cookie kind of gal. I don’t know why. I’m weirdly picky about things. I like jam sometimes, I love cookies, I should enjoy them. But they are just things I don’t want combined. For example, coconut, I only enjoy combined with pineapple. Otherwise, hard pass. And some things I only enjoy alone. I don’t know, I was just born like this.
I really had the desire to make cookies using snickers. As far as chocolate bars go, they have the best combination of flavors and textures. So I thought throwing some cookie in there would make for the perfect cookie. I wasn’t sure the best way to incorporate the candy though. I felt like a chocolate chip style cookie might not let them shine enough or the chocolate and caramel might just melt. That’s when the idea of a thumbprint cookie came to me. It’s the perfect vehicle for candy!
I have made these cookies using both premade caramel candies, and caramel from scratch. Caramel from scratch in my opinion tastes better, however making caramel can be a little tricky. Both versions though, the cookies will taste great.
These cookies didn’t disappoint. They also disappeared quickly from our kitchen. I love that they are easy to make and the cookie base is a rich darker chocolate so it doesn’t feel like too much chocolate with the snickers. It’s got all the textures too, soft cookie, chew from the caramel, crunch from the snickers. They are now a repeat recipe in our house and I anticipate they will be for you too!
- 160 g AP Flour 1⅓ cup
- 135 g Sugar ⅔ cup
- 27 g Black cocoa ⅓ cup
- ¼ tsp Salt
- ½ cup Unsalted butter softened
- 1 Large egg yolk room temperature
- 2 tbsp Milk room temperature
- 1 tsp Vanilla extract
- 150 g Caramels 10-20
- 2-4 tbsp Heavy cream
- 10 Fun size snickers chopped
- 100 g Granulated sugar ½ cup
- ¼ cup Heavy Cream room temperature
- 2 tbsp Salted butter softened
- ½ tsp Vanilla
- ¼ cup Water
- 10 Fun size snickers chopped
- Whisk together flour, salt, and black cocoa powder in a small bowl.
- In your stand mixer or a bowl with a hand mixer, cream sugar and butter together for about 2 minutes, until lighter in color and well combined.
- Add vanilla, milk and egg yolk to butter and sugar until incorporated.
- Add in flour mix and stir until combined but do not overmix
- Cover and chill dough for at least 1 hour
- Preheat oven to 350°F
- When dough is ready, scoop dough and roll into 1-1½" balls. Place on a parchment or baking mat lined cookie sheet.
- Bake cookies for 10-12 minutes. When cookies come out of the oven, use a small round teaspoon to create the divot in the center. Cookies will still be soft, so allow to sit on baking tray for about 10 minutes before transferring to cooling rack.
- Unwrap and chop snickers into small pieces
- If you are making the filling from premade caramels
- Melt caramels in a heat safe bowl with about 2 tbsp of heavy cream. The amount of cream you need will depend on how many caramels you use. More cream can be added if needed while heating. Microwave in 15-30 second increments and stir until caramel is melted and cream has been worked in.
- If you are making the caramel filling from scratch
- Add sugar and water to a heavy bottomed medium sauce pan. Stir together.
- Put pan over medium high heat, and stir until all the sugar has dissolved. Once the sugar has dissolved and the mixture begins to simmer/boil DO NOT STIR.
- When sugar begins to boil, reduce heat to medium and after about 10 minutes, the sugar mixture will begin to turn an amber color. To prevent crystallization, do not stir the mixture, but if you see any sugar crystals on the sides of the pan use a wet pastry brush to remove them.
- When sugar is a nice amber color, remove from heat and slowly stir in heavy cream. The liquid will steam and bubble up a lot, so add slowly. Stir continuously while adding cream.
- Add the butter and vanilla and stir in until completely melted and incorporated. Let caramel cool slightly, and pour into a glass bowl.
- Use a spoon to fill cookie divots and place snickers pieces into caramel while warm. If you used premade caramel, you may have to heat up caramel towards the end if it becomes hard to work with from bowl.
- Cookies are ready immediately and can be kept in an airtight container for up to a week.
Can I use the recipe in my own project?
I’m not sure what you mean by project? If you are adapting the recipe just be sure to note the original recipe before sharing.
Hey, sorry but there is some information missing from this. At what temperature should i bake the cookies ? Thank you
Also please how many grams of caramel are you using ? They come in so many different sizes is there no specific amount ?
Hi Sandra, I apologize that step was left off the recipe card. I just updated it, thank you for letting me know! They should be baked at 350F.
I used the Kraft caramel squares and their nutrition panel stated 4 pieces is 33g so about 100-150g of caramel. However, you could always use more or less depending on how much you love caramel haha.