Caramel and Nutella Thumbprints

I hope everyone had a memorable day of feasting, family and friends. Ryan and I spent the holiday in Houston, eating with my grandparents, aunt, uncle and cousins. We left with our stomachs and our cooler full of holiday treats–sweet potato and apple casserole, traditional southern dressing, turkey, gravy, corn casserole and, of course, desserts. Pecan pie, apple pie and my Grammi’s famous homemade brownies.

Today, I’m already back at work. But it feels good to know that in a few more weeks, I’ll be celebrating again. This time, I’ll be with my parents and my sisters, Ryan’s precious family, and all of our friends in Colorado.

We’ll be driving…14 hours in the car…which I’m writing about in hopes that it will help me mentally prepare for the journey. I do not like long road trips.

Alas, Cricket (yes, we’re bringing out cat) Ryan and I will drive through what seems like endless Texas until we reach those mountains that tell us, “home.”

Earlier in the week, one of my best friends celebrated her birthday. She helped me through an especially dark time of my life, the death of my oldest sister and nephew, and I wish I could do more to express my gratitude for her compassion.

I made her these cookies, and I hope she enjoyed them as much as I did.

Similar to traditional jam thumbprints, these caramel and nutella thumbprints require a sweet, crunchy base and an even sweeter filling. The dough of these cookies is softened by the addition of cream cheese, and the caramel? Couldn’t be easier. Simply melt a handful of those wrapped caramel candies with a dash of cream in your microwave. The nutella comes, well, straight from the jar. The nutella filling doesn’t set like the caramel will, so if you want to give these cookies to someone, you might struggle to pack them.

I suggest just eating them on your own. 

Caramel and Nutella Thumbprints
2 1/4 cup (11 1/4 ounces) unbleached all purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup (4 3/4 ounces) sugar
3 ounces (6 tablespoons) cream cheese, softened
1 large egg
1 1/2 teaspoons vanilla extract Directions:
14 wrapped caramel candies
1 1/2 TBSP heavy cream
1 jar nutella

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk together flour, salt, baking soda, and baking powder in a medium bowl.

2. Using hand mixer or stand mixer, beat butter and sugar together on medium speed until light and fluffy, 3 to 6 minutes. Beat in cream cheese, egg, and vanilla until combined, about 30 seconds, scraping down bowl and beaters as needed.

3.Reduce mixer speed to low and slowly add flour mixture until combined, about 30 seconds.

4. Working with 1 1/2 teaspoons of dough at a time, roll dough into balls and lay them on prepared baking sheets, spaced about 1 1/2 inches apart. Use wet thumb to make indentation in center of each cookie.

5.Bake until cookies are lightly browned around the edges and just beginning to set, about 10 minutes. Remove cookies from oven and, working quickly, gently reshape indentations with bottom of teaspoon. Return to oven to bake for 2-4 minutes. Remove from oven.

6. Melt 14 caramel candies with 1 1/2 tablespoons cream in a microwave safe bowl in 30 second increments, stirring until melted. Using a spoon, pour into indentations. Follow the same process with nutella (no melting, though).

7.Let cookies cool on baking sheets for 10 minutes, then transfer to wire rack and let them cool completely, about 30 minutes, before serving.