Salted Caramel Thumbprints

By Wollygator

Ingredients

• 3 cups flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 1/2 sticks unsalted butter, cut into bits
• 1 1/2 cups sugar
• 1 large egg, beaten
• 1 Tbsp whole milk
• 1 tsp vanilla extract

Preparation

Step 1

1. Combine flour, baking powder, and salt in a large bowl.

2. Beat butter and sugar in a separate bowl with an electric mixer on low speed until combined; increase speed to medium-high and beat until light and fluffy. Add egg and beat on medium until combined. Beat in milk and vanilla.

3. Slowly beat dry ingredients into wet on low speed; increase speed to medium-high heat and beat until dough starts to clump in center. Scrape dough into plastic wrap or wax paper; cover and refrigerate at least 2 hours and up to 3 days.

4. Preheat oven to 375°F. Roll chilled dough into 1-inch balls. Roll each ball in beaten egg white, then in finely chopped peanuts and pretzels. Transfer to parchment-lined baking sheets, leaving 2 inches between cookies. Make an indentation in center of each cookie with your thumb. Cut chewy caramel candies in half; put one half in each indentation. Bake until just brown around edges, about 20 minutes.