Turtle Cheesecake Thumbprint Cookies

READY IN: 1hr 33mins
YIELD: 24 cookies




  • Sift the flour and cocoa together into a medium bowl.
  • Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
  • Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more.
  • Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.
  • Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.
  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls.
  • Arrange them 2 inches apart on the lined sheets.
  • With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.).
  • Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.
  • Gently redefine the indentations with the end of a wooden spoon.
  • Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
  • While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look.
  • When cookies are completely cooled use a spoon to fill the indentation and spread out. Do not overfill.
  • Bake for 5 more mintues in the oven to set it.
  • Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie.
  • Quickly top with chopped nuts and let cool.
  • Keep cool.