Reviews & Comments

I am sooo in love with these cookies! I did make a few adjustments to the recipe. I used 3 teaspoons of instant coffee granules. I used an 11oz bag of caramels. I made the cookies into 1 inch balls. Mine only had to bake about 7 minutes. I love caramel so I put about 1-2 tsps on my cookies and I didn't think it was too sweet - maybe the extra coffee I put in balanced it better. The indentation raises while being bake so I tried 2 different methods and both worked: 1. Make the indentation before being baked and right after they come out of the oven. This creates a wider, flat cookie (like in the picture. OR 2. Bake the cookie in the ball shape and then make an indentation right after they come out of the oven. This creates more of a round cookie (like a tassie shape). I use the back of "cookie baller" (which is actually a coffee grinds scooper) to make the indentation.

These cookies are attractive and delicious. The recipe worked out great, and I wouldn't change a thing.

This is the second year I am making these cookies for holiday parties and they are a huge hit. I agree that the caramel can be overly sweet and that the thumbprints do rise up. I have changed the recipe by addind another 1/2 tsp. of espresso (we are all big on coffee) and I flatten the dough ball a bit so as to get a flatter cookie and just drizzle the caramel over it. I leave out the chocolate to cut the sweetness. They are always gone by the end of the night.

These cookies were ok. Nothing to rave about personally. Shared them with about 10 people and none of them were impressed. The cookie barely had any flavor and the caramel was to much.

I've made these twice and each time the "thumbprint" part didn't work. So Right when they came out of the oven I took a plastic water bottle top and pushed it gently into the middle of the cookie, made a nice "well" for the caramel. Worked great and these tasted great. Today's batch were a birthday request from a co-worker!