Ingredients for Dulce De Leche And Nutella Thumbprints
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How to Make Dulce De Leche And Nutella Thumbprints
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the vanilla extract and salt.
- Gradually add the flour, mixing on low speed until just combined. Be careful not to overmix.
- Roll the dough into 1-tablespoon sized balls.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Using your thumb, make a deep indentation in the center of each cookie.
- Gently press any cracks back into the dough.
- Bake for 18-20 minutes, or until the edges are lightly golden.
- Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the fillings:
- Transfer the dulce de leche to a microwave-safe bowl or zip-top bag. Microwave in 30-second intervals, stirring after each, until smooth and pourable.
- Place melted Nutella in a separate microwave-safe bowl and microwave for short bursts until smooth and pourable.
- Once the cookies are completely cool, fill the indentations of 24 cookies with the dulce de leche using a spoon or piping bag.
- Sprinkle with coarse sea salt.
- Fill the remaining 24 cookies with the Nutella and gently tap to spread evenly.
- Let the cookies cool completely before serving to allow the fillings to set. Refrigerate for faster setting, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
467g
Fat
423g
Carbs
77g
