Caramel Peanut Thumbprints

1 cup (2 sticks) unsalted butter, room temperature

½ cup granulated sugar

⅓ cup packed brown sugar

¼ 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 1¼ 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 2 inches between each. Press a caramel candy into the top of each ball, slightly flattening the cookie in the process. Bake 12-15 minutes, or until set and golden brown at the edges.

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

Makes 4 dozen.

Nutrition values per serving: 140 calories, 8 g fat (3.5 g saturated, 0 trans), 15 mg cholesterol, 16 g carbohydrate, 1 g fiber, 10 g sugar, 3 g protein, 45 mg sodium.

Associated Press