Ingredients
4 sticks unsalted butter at room temperature
1 1/3 cups sugar
1 1/4 teaspoons vanilla
1/2 teaspoon salt
4 1/2 cups all-purpose flour
13 ounces Nestle La Lechera Dulce de Leche (caramel)
1 jar Nutella small
Coarse sea salt for sprinkling
Instructions
- 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.
- Line your cookie sheets with parchment paper. Roll the dough into 1-ounce balls—about 1 1/2 tablespoons. Place them on the cookie sheets and make a deep indentation in each cookie, with your thumb. Press any cracks back into place.
- Bake for approximately 20 minutes. It will look like the craters have disappeared, but when the cookies cool, they’ll be back!
- 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 1/2 teaspoons of caramel into the centers of 24 cookies. Tap the cookies gently to help the caramel fill in the entire indention.
- 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.
- Allow the Dulce de Leche and Nutella to cool for a little while before serving, so the centers can set.
Notes
You can put the cookies in the fridge for a few minutes to speed up the setting process of the Dulce de Leche and Nutella! Keep cooled cookies stored at room temperature in an airtight container for 4-5 days, or in the freezer for up to three months.
Serving: 1cookie, Calories: 132kcal, Carbohydrates: 15g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 26mg, Potassium: 15mg, Fiber: 1g, Sugar: 6g, Vitamin A: 235IU, Calcium: 4mg, Iron: 0.5mg
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