Thumbprint Cookies with Caramel and Nut Topping
A classic cookie gets an upgrade with caramel and nuts
Ingredients
- 12 tbsp salted butter softened
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 1.5 cups of all purpose flour
- 1 jar of caramel sauce
- 1 cup chopped nuts walnuts, pecans or your favorite variety
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl with an electric mixer, mix together the butter and sugar until they are blended and creamed together. Then mix in the vanilla.
- Next, add the flour, and mix on low speed for 2-3 minutes, until the ingredients have combined into a dough (the dough will look crumbly at first, but just keep mixing and it will all come together, promise!)
- Once the dough comes together, use a small cookie scoop to portion out your dough, then roll each scoop into a ball. Place on a sheet pan. Use your thumb to make small indentations in the top, which will hold the caramel later.
- Once your cookies are shaped, place in the refrigerator for 30 minutes or until firm to the touch.
- once chilled, evenly space the cookies on a new sheet pan - they will spread a little bit.
- Bake for 18-20 minutes until the cookies are lightly golden on the edges, but still mostly pale in color.
- Let the cookies cool completely on a wire rack, for at least an hour.
- Once cookies are completely cooled, with a teaspoon, scoop a dollop of your caramel into the center of the cookie. Now top with some of your chopped nuts.
- Once all the cookies have been topped with caramel and nuts, refrigerate the cookies until the caramel is set (about 15 minutes)
- Serve immediately