Caramel Spice Thumbprint Cookies - Mom On Timeout

These Caramel Spice Thumbprint Cookies start with a spice cake mix and end with a white chocolate drizzle – cookie perfection!

Oh. My. Gosh. I am SO glad that Halloween is finally over! Don’t get me wrong – I love Halloween. Really. It’s just there is always so much drama surrounding it and of course, it’s always super fabulous when it’s on a Thursday.

Thursday.

Why? Seriously, can we not unanimously agree to have Halloween on a Friday night? See, the kids in our neighborhood, you know the “older” kids, don’t realize that our boys have an 8 o’clock bedtime. Apparently when you’re 12 (or 17 as the case may be), you don’t really worry so much about what the lack of jack-o-lanterns might mean.

Speaking of 17 year olds, OH MY GOSH! I don’t even know how many teenagers rolled up to our house, NO COSTUMES ON, and shoved their backpacks in my face. If Bryce wasn’t having the bestest time ever handing out candy, I’m not sure I would have been able to hold back. Honestly, I’m all for them taking my candy so I don’t have any extra lying around the house, but please, PLEASE, at least put on a costume! Isn’t that a rule? It should be.

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Speaking of dangerous goodies around the house, these cookies certainly fit the bill. I quickly realized that they needed to be packaged up and sent with Chris to work today for a potluck. Yep. I’m smart.

I’ll admit, I am always a sucker for caramel. It may be my new favorite thing. And I especially love it when it’s all soft and gooey inside a cookie. Kind of like this.

I’m totally jumping ahead here. First you have to actually make the cookies, which isn’t hard at all considering they start with a box of Spice cake mix. Sure, the dough has to be refrigerated and all but that just gives you time to get the pecans chopped and unwrap the caramels. And try to not to eat said caramels. I did say I’m a sucker for caramel right?

These are thumbprint cookies which are always fun, because well, that means there’s usually a puddle of goodness in the middle. I’m pretty sure that’s always a good thing.

I went ahead and added a white chocolate drizzle because the cookies looked a little naked without it. I had help. See the cookie on the far right? That’s Bryce’s masterpiece. I think he has a future in drizzling…

Wait. That didn’t sound right.

…Anyways, a short time later you end up with this awesomeness…

Now people, you bring these to a party and I can guarantee you you’re going to get compliments and recipe requests. Just send them my way 😉

Caramel Spice Thumbprint Cookies

These Caramel Spice Thumbprint Cookies start with a spice cake mix and end with a white chocolate drizzle – cookie perfection!

Ingredients

Cookie

• 4 oz light cream cheese room temperature
• 8 tbsp butter melted
• 1 egg room temperature
• 1 egg white
• 1 tsp vanilla
• 15.25 oz Spice cake mix 1 box
• 1 1/4 cups pecans finely chopped

Caramel Center

White Chocolate Drizzle (Optional)

• 1 tsp shortening
• 1/2 cup white chocolate chips

Instructions

• Beat cream cheese until fluffy.

• Add butter, 1 egg, and vanilla and continue beating until thoroughly combined.

• Add cake mix, half of the box at a time, mixing until well combined.

• Refrigerate for at least one hour and then roll dough into 1 inch balls.

• Preheat oven to 350 degrees.

• Heat unwrapped caramels and whipping cream in a small saucepan over low heat until nice and smooth.

• Lightly beat egg white and dip balls first in egg white and then roll in chopped pecans.

• Place balls on a parchment lined cookie sheet about one inch apart. Use your thumb to press in the center, making an indention.

• Bake for 9-11 minutes. If the indention has disappeared during baking, use a measuring spoon to re-create the indention.

• Spoon caramel mixture into the center of the cookies and remove to a wire rack and let cool. {If the caramel has thickened too much, just reheat on low until it reaches a thinner consistency.}

• Be careful not to overfill the cookies...

• Once the cookies have cooled, melt white chocolate chips and shortening in microwave by heating in 15 second intervals, stirring in between.

• Use a fork to drizzle the chocolate over the tops of the cookies and let it set up.

• Cookies can be stored in an airtight container for 4-5 days.

Nutrition

Calories: 144kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 133mg | Potassium: 83mg | Fiber: 1g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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