Wed | Oct 18, 2017

Make your own good holiday cookies

Published:Thursday | November 13, 2014 | 12:00 AM

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 centre. The combination is outrageously good.

Caramel Peanut Thumbprints

Start to finish: 1 hour

Servings: 4 dozen

INGREDIENTS

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1/3 cup packed brown sugar

1/4 tsp kosher salt

1 tsp vanilla extract

1 egg

2 oz unsweetened chocolate, melted

2 cups all-purpose flour

2 cups chopped salted peanuts

48 cream-centre caramel candies (such as Caramel Creams)

Method

1. 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.

2. Roll the dough into small balls, about 11/4 inches. Place the peanuts in a small bowl, then roll each cookie ball in the peanuts to coat evenly. Arrange the coated cookie balls on a baking sheet, leaving two inches between each. Press a caramel candy into the top of each ball, slightly flattening the cookie in the process.

3. Bake for 12 to 15 minutes at 350F or until set and golden brown at the edges.

4. Allow to cool on the baking sheets. Store in an airtight container at room temperature for up to a week.