Decadent Caramel and Chocolate-Hazelnut Thumbprint Delights
These thumbprint cookies offer an exquisite balance of buttery shortbread paired with the rich flavors of caramel and chocolate-hazelnut. A pinch of sea salt elevates every bite, creating a mouthwatering blend of sweet and savory. Perfect for special occasions or a gift-worthy treat, these cookies are bound to disappear quickly once served.
48
Servings
N/A
Calories
8
Ingredients
Ingredients
unsalted butter
2 cups (at room temperature)
sugar
1 1/3 cups
vanilla extract
1 1/4 teaspoons
salt
1/2 teaspoon
all-purpose flour
4 1/2 cups
dulce de leche
13 ounces
Nutella
13 ounces (melted)
coarse sea salt
to taste (for sprinkling)
Instructions
1
Preheat your oven to 350°F (175°C). In a large mixing bowl, using an electric mixer, beat together the unsalted butter, sugar, vanilla extract, and salt. Mix until the texture is smooth and creamy.
2
Gradually stir in the all-purpose flour on a low speed setting, ensuring it's incorporated completely without overmixing.
3
Prepare cookie sheets by lining them with parchment paper. Shape the dough into 1 oz balls, roughly the size of 1 ½ tablespoons of dough each. Place them on the prepared cookie sheets, leaving some space between cookies.
4
Press your thumb gently into the center of each dough ball to create a deep indentation. Smooth out any cracks or edges that form.
5
Bake the cookies in the preheated oven for about 18 to 20 minutes, or until the edges are lightly golden. The indentations will fade slightly while baking but will return as the cookies cool.
6
While the cookies cool, fill a quart-size freezer bag with dulce de leche. Heat in a microwave for 30 to 60 seconds until it reaches a pourable consistency, similar to melted peanut butter. Be cautious, as it may become hot.
7
Snip the corner of the bag and carefully fill 24 cookie indentations with around 1 ½ teaspoons of dulce de leche each. Tap the cookies gently to spread the caramel evenly.
8
Sprinkle some coarse sea salt over the dulce de leche filled cookies while it is tacky to enhance flavor.
9
Repeat the filling process for the remaining 24 cookies using melted Nutella. Follow by a light sprinkle of sea salt on top.
10
Allow the filled cookies to cool to room temperature so the centers can set fully before serving. Alternatively, refrigerate for a quick set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the yield of the Decadent Caramel and Chocolate-Hazelnut Thumbprint Delights recipe?
This recipe yields 48 cookies.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
How long do these cookies need to bake?
The cookies should bake for about 18 to 20 minutes, or until the edges are lightly golden.
What are the two types of fillings used in this recipe?
The recipe uses dulce de leche for half of the cookies and melted Nutella for the other half.
Should the butter be cold or at room temperature?
The unsalted butter should be at room temperature for proper mixing.
How large should each dough ball be?
Each dough ball should be approximately 1 oz, or about 1.5 tablespoons of dough.
How do you create the thumbprint indentation?
Press your thumb gently into the center of each dough ball to create a deep indentation and smooth out any cracks.
How do you prepare the dulce de leche for filling?
Place it in a quart-size freezer bag and microwave it for 30 to 60 seconds until it reaches a pourable consistency.
How much filling goes into each cookie?
Each cookie indentation should be filled with approximately 1.5 teaspoons of filling.
When should the sea salt be added to the cookies?
Sprinkle the coarse sea salt over the fillings while they are still tacky to ensure it sticks.
How do you ensure the fillings are spread evenly?
Tap the cookies gently after filling to help the caramel or Nutella spread evenly.
What type of flour is required for this recipe?
The recipe requires 4.5 cups of all-purpose flour.
Is there any specific preparation for the Nutella?
The Nutella should be melted before being used as a filling.
What should I do if the indentations fade while baking?
The indentations may fade slightly during baking but will typically return as the cookies cool.
Can I speed up the cooling process?
Yes, you can refrigerate the filled cookies for a quick set if you don't want to wait for them to reach room temperature.
How much sugar is used in the dough?
The recipe calls for 1 1/3 cups of sugar.
Is salt included in the dough itself?
Yes, 1/2 teaspoon of salt is mixed into the cookie dough.
How many cookies are filled with dulce de leche?
24 cookies are filled with dulce de leche.
How many cookies are filled with Nutella?
24 cookies are filled with Nutella.
What kind of salt is used for the topping?
Coarse sea salt is used for sprinkling on top.
What is the consistency of the dough when adding flour?
The flour should be stirred in on low speed until completely incorporated without overmixing.
Should the cookie sheets be greased?
No, the recipe recommends lining the sheets with parchment paper instead.
What flavoring is used in the cookie base?
The dough is flavored with 1.25 teaspoons of vanilla extract.
What type of mixer should be used?
An electric mixer is recommended for beating the butter, sugar, and vanilla.
How much Nutella is needed for the recipe?
You will need 13 ounces of Nutella.
How much dulce de leche is needed?
You will need 13 ounces of dulce de leche.
What is the main flavor profile of these cookies?
The cookies are a blend of sweet and savory, featuring buttery shortbread, caramel, and chocolate-hazelnut.
What should the texture of the butter mixture be before adding flour?
The mixture of butter, sugar, vanilla, and salt should be smooth and creamy.
Are these cookies suitable for gifts?
Yes, they are described as a gift-worthy treat and perfect for special occasions.
How much sea salt should be used for the topping?
The sea salt should be added to taste for sprinkling over the filled cookies.