Welcome back! I’m going to try something new this week by reviewing a recipe from another blog to let you know my thoughts and to give any additional sugesstions for making the recipe that I discovered along the way.
Because I am in St. Louis this weekend with my lovely boyfriend, Jacob, I told him that he could look through my Pinterest and pick out whatever recipe he wanted me to make the most. After sifting through and making some tough decisions, the winner was.. twix thumbprint cookies from The Recipe Critic blog! I trust just from the name that you can’t go wrong with a recipe from here. However, Jacob will be serving as my official taste tester for the recipe and is honored to be given such a title. Stay tuned for his verdict at the end of the post. Now, without further ado..
- For the cookies:
- 2/3 cups unsalted butter (softened)
- 1/2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- For the caramel filling:
- 14 soft caramel candies (kraft worked best for me!)
- 3 T heavy cream
- For the chocolate drizzle:
- 6 oz milk chocolate chips
- Preheat oven to 375 degrees. Combine butter, sugar, egg yolks and vanilla.
- Add flour and mix until well combined. Our dough came out a little crumbly but we just pressed the dough together with our hands and it was fine! This is normal for shortbread style cookies.
- Chill for at least an hour. This is important so your cookies maintain a good shape and texture!
- After chilled, shape dough into balls and arrange on a greased cookie sheet, about two inches apart.
- Now the fun part-Press the holes in the cookies for your caramel filling! We found that using our fingers was a little messy and didn’t always turn out that well and we just happened to notice a Cholula bottle next to us that had a perfect round top for making the hole shape in the cookies. Who knew!
- Bake 7-10 minutes and allow to cool completely. I found the full ten minutes was best!
- To make the caramel filling: Combine the 14 caramels with three tablespoons of the heavy cream. We did this in a measuring cup with a spout so it was easy to pour with little mess! Heat in microwave for 30 second intervals until melted, stirring in between to combine well.
- To make the chocolate drizzle you can just melt the chocolate chips in 30 second intervals in the microwave, stirring in between, but I added a little bit of cream with the chocolate just since I had some left over and it made a nice, fluffy chocolate sauce! Empty into a plastic baggy, cut a small hole in the corner, and drizzle over your cookies.
SO YUMMY! And aren’t these cookies just so visually appealing? They’re just as enjoyable to look at as they are to eat!
As you probably guessed, the verdict was that these cookies are delicious! You should try making these cookies with your boyfriend. You know what they say.. a key to a man’s heart is through his stomach 🙂 These cookies were “unreal” as he likes to say and I would have to agree. Thanks, Alyssa! I look forward to making more of your recipes in the future.
Stay tuned for next week, because we’re starting on my personal favorite.. CUPCAKES!!