Dulce De Leche And Nutella Thumbprints

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 cups unsalted butter, at room temperature (1 lb.)
• 1 1/3 cups sugar
• 1 1/4 teaspoons vanilla
• 1/2 teaspoon salt
• 4 1/2 cups all-purpose flour
• 13 ounces dulce de leche (carmel)
• 13 ounces nutella
• course sea salt (for sprinkling)

Recipe

• 1 preheat the oven to 350 degrees f. with an electric mixer, cream the butter, sugar, vanilla, and salt until smooth. scrape the bowl with a spatula. turn the mixer on low and add the flour a little at a time, until it is just combined.
• 2 line your cookie sheets with parchment paper. roll the dough into 1 oz. balls—about 1 ½ tablespoons. place them on the cookie sheets and make a deep indention in each cookie, with your thumb. press any cracks back into place.
• 3 bake for approximately 20 minutes. it will look like the craters have disappeared, but when the cookies cool, they’ll be back!
• 4 scoop the dulce de leche into a quart-size freezer bag. microwave it for 30-60 seconds until thin, like melted peanut butter. the bag may be hot, so wrap it in a small towel. snip a hole in the corner of the bag and squeeze about 1 ½ teaspoons of caramel into the centers of 24 cookies. tap the cookies gently to help the caramel fill in the entire indention.
• 5 while the caramel is still a little tacky, sprinkle each cookie with course sea salt. repeat this process with melted nutella and the remaining 24 cookies.
• 6 allow the dulce de leche and nutella to cool for a little while before serving, so the centers can set.
• 7 *you could put them in the refrigerator to speed this up!