In a bowl mix together flour, baking soda, and salt. In a separate bowl, mix together peanut butter, sugar, brown sugar, and 1/4 cup Chocolate sea-salt caramel rub. Once fully mixed add in vanilla extract and one egg. Mix.
Slowly add the dry ingredients to the wet ingredients and mix them together. The dough should be slightly sticky, but should not stick to your hand. Once you have the correct consistency wrap the dough in plastic wrap and place it in the fridge for 30-60 minutes. (If the mix seems too dry add a tablespoon at a time of milk until you get the right consistency)
Cook
Preheat the oven to 350 degrees.
Roll dough into 1 inch balls and place on a baking sheet with parchment paper. Mash your thumb into the middle to make a bowl shape for the jelly. Keep cookies 2 inches apart. (you may see a bit of a crack on the edges of the cookie this is not a big deal. If the dough crumbles then you need to add a bit of milk)
Drop apple jelly (or your favorite jelly) into the thumbprint. Do not overfill. The jelly will drop and fill the thumb shape as it cooks.
Bake cookies for 12-15 minutes. When finished the edges should be nice and lightly toasted. Remove and leave to fully cool before adding icing.
Icing
In a bowl add 1 cup confectioners sugar, 2 tablespoons Chocolate Sea-salt Caramel Rub, and 1 tablespoon milk. Mix together.
Using a spatula move the mixture to a piping bag or large Ziploc bag. If using a Ziploc cut the tip of the corner to be able to squeeze the icing out.
Chocolate Sea Salt Peanut Butter Thumbprint Cookies
Cookies, Yum! Peanut butter, Yum! Apple Jelly, Yum! Sea Salt Carmel icing, Yum! Put them all together in this thumbprint cookie and the flavors just pop. These cookies are gourmet tasting but made in your very own kitchen. Worth a try. And the kiddos will love helping!
In a bowl mix together flour, baking soda, and salt
Mix together peanut butter, sugar, brown sugar, and 1/4 cup Chocolate sea-salt caramel rub. Once fully mixed add in vanilla extract and an egg - mix all together.
Slowly add the dry ingredients to the wet ingredients and mix together to create the dough. Dough should be slightly sticky, but should not stick to your hand. Wrap up in plastic wrap and place in fridge for 30 minutes to an hour.
(IF mix seems too dry add a tablespoon at a time of milk until you get the right consistency)
Preheat the oven to 350
Roll dough into 1 inch balls and place on a baking sheet with parchment paper. Mash your thumb into the middle to make a bowl shape for the jelly. Keep cookies 2 inches apart.
(you may see a bit of a crack on the edges of the cookie this is not a big deal. If the dough crumbles then you need to add a bit of milk)
Drop apple jelly (or your favorite jelly) into the thumbprint. Do not over fill it too much. The jelly will drop and fill the thumb shape as it cooks.
Bake cookies for 12-15 minutes. When finished the edges should be nice and lightly toasted.
Remove and leave to fully cool before adding icing.
Once the cookies are cooled decorate the cookies with the icing however you like. We like to just do zig zags.
Chocolate Sea-salt Caramel Directions
In a bowl add 1 cup confectioners sugar, 2 tablespoons Chocolate Sea-salt Caramel Rub, and 1 tablespoon milk - mix.
Using a spatula move the mixture to a piping bag or large ziploc bag. If using a ziploc cut the tip of the corner to be able to squeeze the icing out.
Recipe Note
If you are not an apple jelly fan you can use a jelly flavor or your liking.
Instead of jelly you can use a Hersey Kiss.
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