Chocolate and Caramel Thumbprint Cookies – Pihikete Tapukara Tiakarete me te Karamea
Did these Chocolate and Caramel Cookies catch your eye? Ka rawe – excellent because these little beauties are what cookie moemoeā (dreams) are made of. I originally made these pihikete (cookies) for The Giving Series and because I was giving them away, they had to be decorated to the nines. However, you take these pihikete as far as you want them to go. Let me show you a few of the different options.
A breakdown of these Chocolate and Caramel Cookies:
Start this recipe by making the fudgy thumbprint cookies that take no time at all to whip up and 9 minutes to bake. Then fill them with a karamea (caramel) but you decide how you will do that. Is it by making my slightly salted, super easy homemade caramel? Or do you want to use a store bough Dulce De Leche instead? There are no rules here, kei a koe te tikanga (it is up to you). Once filled, serve and enjoy these delights as they are or take them to another level.
The additional step is to dollop or pipe on a delicious pani reka tiakarete (chocolate frosting). I love this addition because it elevates the pihikete (cookie) and turns it in to a gift worthy treat. Add them in to a rustic, second hand cookie tin and then give them away to someone in need of some aroha (love). They also work perfectly as a simple purini (dessert) or paramanawa (morning tea).
More options using the same base cookie recipe:
If you prefer a rahipere (raspberry) version, I have you covered! Head to this recipe: Chocolate and Raspberry Thumbprint Cookies. If you want a similar cookie with peanut butter goodness instead, head to this recipe: Buckeye Cookies.
Take a look at these other biscuit recipes:
Are you craving these Gooey Cookie Pies? Or do you want a simpler version? These Brown butter Chocolate Chip Cookies will work perfectly.
Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies. Or do you prefer hānati (hazelnuts)? My Forerro Rocher Cookies make the perfect entertaining cookie. There are so many pihikete (biscuits) for different occasions, find more recipes here.
Videography and photography by Sarah Henderson.
Chocolate and Caramel Thumbprint Cookies – Pihikete Tapukara Tiakarete me te Karamea
Ingredients
Chocolate Biscuits – Pihikete Tiakarete
- 200 g pata kūteretere (softened butter)
- ¾ C (150 g) huka hāura (brown sugar)
- 2 tsp (10 ml) wanira (vanilla)
- 1 ¾ C (260 g) puehu parāoa noa (plain flour)
- ½ C (50 g) kōkō (cocoa, dutch is best)
Caramel – Karamea (This is a ½ quantity of my homemade caramel recipe)
- 65 g pata (butter)
- ½ C (100 g) huka hāura (brown sugar)
- ¼ tsp tote (salt, fine)
- ½ C (125 ml) kirīmi (cream, pouring)
Alternative to making the karamea (caramel)
- 300 g store bought Dulce De Leche
Chocolate Buttercream – Pani reka Tiakarete (Optional)
- 70 g tiakarete parauri (dark chocolate)
- 1 tbsp (15 ml) miraka (milk)
- 100 g pata kūteretere (softened butter)
- ¼ C (40 g) puehu huka (icing sugar)
- ½ tsp wanira (vanilla)
The Decoration – Te Whakarākei (Optional)
- ¼ C (25 g) pihitāhio (pistachios, finely chopped)
Instructions
Chocolate Biscuits – Pihikete Tiakarete
- Pre-heat your oven to 170 °C on the bake setting.
- In a large bowl, whip the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla) for 4-5 minutes until light and fluffy.
- Stir through the kōkō (cocoa). Add the puehu parāoa (flour). Stir until a dough forms.
- Roll the mixture in to 20 equal balls. Place them, spread out on to a baking tray and press them down until they are 2cm high. Then use a 2 cm wide handle to gently create holes in to each pihikete (biscuit), go as deep as you can. If they crack, smooth them out.
- Bake in the pre-heated oven for 9 minutes. Remove from the oven. Gently press down the holes again with the handle to create a deep holes for the karamea (caramel) to go in.
Caramel – Karamea
- Make the homemade caramel recipe. I have added the quantities above to make a half batch but if you want to use the caramel for anything else, go ahead and make the full recipe.
- Once the karamea (caramel) has thickened slightly, spoon it in to the pihikete (biscuits) and make sure to fill them to the top.
- Refrigerate for 20 minutes so the karamea (caramel) thickens further.
- You now have the option to eat these cookies just like this! Enjoy the fruits of your labour!If you however want to amp up the fancy, go to the next step.
Chocolate Buttercream – Pani reka Tiakarete (optional)
- If you want a video guide for this recipe, watch the video for chocolate buttercream.
- Chop the tiakarete parauri (dark chocolate) roughly in to chunks. Add the tiakarete parauri (dark chocolate) and miraka (milk) to a small bowl. Gently melt it in the microwave in 20 second bursts, stirring well between each time. Once smooth, leave to cool for 5 minutes.
- Add the pata kūteretere (softened butter), puehu huka (icing sugar)and wanira (vanilla) to a large bowl. Whip it until light and fluffy.
- Add the warm chocolate mixture a couple of tablespoons at a time to the butter mixture as you whip continuously. Pipe or dollop the buttercream on to the filled cookies.
The Decoration – Te Whakarākei (optional)
- Sprinkle with the pihitāhio (pistachios) or whatever takes your fancy!
- You can chill them here so the buttercream hardens (that is the way I like them) or you can keep them at room temperature and eat them like that.Store these in a sealed container in the fridge or in a cool cupboard.
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