Salted Caramel Thumbprint Cookies | Schnucks
Salted Caramel Thumbprint Cookies Salted Caramel Thumbprint Cookies

Crush the cookie swap this year with these salted caramel thumbprint cookies.

50M 50M 24
Nutrition facts: 217 9G 30MG 135MG 32G 0G 2G
Ingredients: 3 cups Schnucks flour 1 tsp. baking soda 1/2 tsp. baking powder 1 cup Schnucks butter, softened 1 1/2 cups sugar 1 Schnucks egg 1 1/2 tsp. vanilla extract caramel candies, for filling heavy cream, for filling 1/4 cup cocoa powder, to make chocolate cookies Instructions: Preheat oven to 375°F. In a small bowl, stir together flour, baking soda, baking powder and cocoa power, if desired. Set aside. Using a mixer, beat butter and sugar until smooth. With mixer still running, add egg and vanilla, then gradually blend in flour mixture until fully incorporated. Roll dough into teaspoon-sized balls and place onto ungreased cookies sheets. Make indentations by pressing thumb into center of each dough ball. Add to oven and bake 8-10 minutes. Remove from oven. Using the back of a round measuring teaspoon, immediately re-form indentations in each cookies. Place soft caramel candies into a microwave-safe bowl. Add a splash of heavy cream and microwave on high for one minute. Stir caramel mixture and continue to microwave in 30-second intervals, stirring after each until caramels have melted into a smooth consistency. Fill indentations of cookies with caramel sauce and top with coarse sea salt. Bake for an additional three minutes. Remove from oven and transfer cookies to a baking rack. Allow to cool before serving.

Salted Caramel Thumbprint Cookies

Christmas, Desserts, Thanksgiving

Crush the cookie swap this year with these salted caramel thumbprint cookies.

50M

24

Crush the cookie swap this year with these salted caramel thumbprint cookies.

Ingredients

  • 3 cups Schnucks flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 cup Schnucks butter, softened
  • 1 1/2 cups sugar
  • 1 Schnucks egg
  • 1 1/2 tsp. vanilla extract
  • caramel candies, for filling
  • heavy cream, for filling
  • 1/4 cup cocoa powder, to make chocolate cookies

Instructions

  1. Preheat oven to 375°F. In a small bowl, stir together flour, baking soda, baking powder and cocoa power, if desired. Set aside.
  2. Using a mixer, beat butter and sugar until smooth. With mixer still running, add egg and vanilla, then gradually blend in flour mixture until fully incorporated.
  3. Roll dough into teaspoon-sized balls and place onto ungreased cookies sheets. Make indentations by pressing thumb into center of each dough ball. Add to oven and bake 8-10 minutes.
  4. Remove from oven. Using the back of a round measuring teaspoon, immediately re-form indentations in each cookies.
  5. Place soft caramel candies into a microwave-safe bowl. Add a splash of heavy cream and microwave on high for one minute. Stir caramel mixture and continue to microwave in 30-second intervals, stirring after each until caramels have melted into a smooth consistency. Fill indentations of cookies with caramel sauce and top with coarse sea salt.
  6. Bake for an additional three minutes. Remove from oven and transfer cookies to a baking rack. Allow to cool before serving.

Cook's Wisdom

Short on time? Skip the first two steps and swap in Schnucks Sugar Ready-to-Bake Cooke Dough!

Nutrition Facts

217 CALORIES Per Serving

FAT: 9G

SATURATED FAT: 5G

CHOLESTEROL: 30MG

SODIUM: 135MG

CARBOHYDRATES: 32G

FIBER: 0G

SUGAR: 19G

PROTEIN: 2G

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