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Vanilla Bean Caramel Thumbprint Cookies

Peabody
  • minutes
  • Serves

INGREDIENTS

For the Vanilla Bean Cookie:

1 cup

unsalted butter, at room temperature

1 cup

powdered sugar

1 tsp

vanilla extract (I used Rodelle)

1

vanilla bean, seeds removed, pod discarded (I used Rodelle)

2 1/4 cups

all purpose flour

For the Vanilla Bean Caramel Filling:

1/2 cup

heavy cream

2 tbsp

unsalted butter

1/4 tsp

salt

3/4 cup

granulated sugar

2 tbsp

light corn syrup

2 tbsp

water

1 tsp

vanilla bean paste (I used Rodelle)

sea salt (optional)