Caramel Cashew Thumbprints

Jannine Fisk


A different twist on a thumbprint cookie made with toasted cashews and silky milk caramel.

☆☆☆☆☆ 0 votes
1 Hr 15 Min
15 Min


8 Tbsp
butter, softened
2/3 c
light brown sugar
1 large
1/2 tsp
1/4 tsp
1 1/3 c
1 large
egg white
1 tsp
1 1/2 c
salted cashew nuts, toasted and chopped
1 1/2 c
dulce de leche milk caramel
2 oz
milk chocolate
1/2 tsp
vegetable shortening

How to Make Caramel Cashew Thumbprints


  • 1In a large bowl, cream the butter with the brown sugar until light and fluffy. Add the egg, vanilla and salt and mix well. Add the flour and mix well.
  • 2Cover dough with plastic wrap and chill for 1 hour.
  • 3Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper and set aside.
  • 4In a small bowl, combine the egg white with the water and mix with a fork until blended. Place cashews in a medium shallow bowl.
  • 5Remove dough from refrigerator and shape into 1-inch balls. Dip the balls in the egg white and water mixture, then roll in the cashews to coat.
  • 6Place on the prepared cookie sheets 2-inches apart. With a measuring spoon, make an indentation in the center of each cookie. Bake for 12 – 14 minutes or until the edges are set and cookies are lightly browned. If necessary, redefine the indentations with a clean measuring spoon. Cool on pan for 1 minute, then move to a wire rack.
  • 7Place the Dulce de leche milk caramel in a pastry bag (or plastic bag) fitted with a star tip and fill the indentation of each cookie.
  • 8In a small bowl, microwave the milk chocolate with the vegetable shortening for 20 - 45 seconds or until melted.
  • 9Drizzle the melted milk chocolate around the edges of the cookies, then allow to rest until chocolate is set. Enjoy!

Printable Recipe Card

About Caramel Cashew Thumbprints

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American