Categories: cookies

Ingredients

• 1 cup unsalted butter
• ⅔ cup white sugar
• 1/4 tsp salt
• 1/4 cups all purpose flour
• 1 cup dulce de leche
• 1/2 cup chocolate chips
• 1 tbsp butter

Directions

1. Preheat oven to 325F

2. Using an electric mixer, cream together the butter, sugar and salt until smooth. Slowly mix in the flour until the dough is an even consistency and comes away from the bowl.

3. Roll the cookies in 1½ inch balls and place on a cookie sheet, lined with parchment paper, about 2 inches apart. Using your thumb, or the cap from a Chapstick tube, press down in the centre of each ball to create an indentation.

4. Bake for about 20 minutes. The cookies should just start to brown along the bottom edges. Remove from the oven. If desired, repress the indentations (they rise a bit during baking).

5. Cool completely on a wire rack.

6. Spoon some dulce de leche in each thumbprint.

7. Melt the chocolate chips in a microwave, using a double boiler, or a bowl resting on a pot of barely boiling water. Whisk in the butter until smooth. Using a knife or pastry bag, drizzle the chocolate on top of the cookies.

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