What happens when you take a Snickers bar and flip it inside out? You get these delicious holiday cookies. We took that classic candy bar combination of peanuts, caramel and chocolate and turned them into a thumbprint cookie. The result is a crumbly chocolate cookie rolled in chopped peanuts with a Caramel Cream pressed into the center. The combination is outrageously good.
Caramel Peanut Thumbprints
Start to finish: 1 hour; Servings: 4 dozen
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/3 cup packed brown sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 egg
2 ounces unsweetened chocolate, melted
2 cups all-purpose flour
2 cups chopped salted peanuts
48 cream center caramel candies (such as Caramel Creams)
Heat the oven to 350 degrees.
In a large bowl, use an electric mixer to beat together the butter, both sugars, the salt and vanilla until fluffy. Beat in the egg, then stir in the melted chocolate. Add the flour and stir until just mixed.
Roll the dough into small balls, about 1 1/4 inches. Place the peanuts in a small bowl, then roll each cookie ball in the peanuts to coat. Arrange the coated cookie balls on a baking, leaving 2 inches between each. Press a caramel candy into the top of each ball, slightly flattening the cookie in the process.
Bake for 12 to 15 minutes, or until set and golden brown at the edges. Cool on the baking sheets. Store in an airtight container at room temperature for up to a week.
Per serving: 140 calories; 70 calories from fat (50 percent of total calories); 8 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 16 g carbohydrate; 1 g fiber; 10 g sugar; 3 g protein; 45 mg sodium.
