Caramel & Chocolate Thumbprints

1. 1

   Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until melted and smooth.

2. 2

   Remove from heat.

3. 3

   Cool completely.

4. 4

   Add sugar, eggs, vanilla and salt to chocolate mixture; stir until well mixed.

5. 5

   Add flour; stir until well mixed.

6. 6

   Cover; refrigerate 4 hours or overnight until firm.

7. 7

   Heat oven to 325F.

8. 8

   Shape rounded teaspoonfuls of dough into 1 1/4-inch balls.

9. 9

   (Dust hands with powdered sugar, if necessary.)

10. 10

    Roll in powdered sugar.

11. 11

    Place 2 inches apart onto ungreased cookie sheets.

12. 12

    Make indentation in center of each cookie with thumb or back of teaspoon.

13. 13

    Bake 10-12 minutes or until slightly firm to the touch.

14. 14

    Cool completely.

15. 15

    Press indentation again with thumb or back of teaspoon.

16. 16

    Fill each indentation with 1/2 teaspoon caramel ice cream topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.