1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg
1/4 cup thick store-bought caramel
Flakey sea salt, to serve
Preheat oven to 180°C and line two a large oven tray with baking paper.
Whisk the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a dough.
Portion and roll the dough into 12 even balls. Space 5cm apart on the prepared trays and lightly press down each one to flatten slightly.
Bake for 10-12 minutes or until the edges are lightly crisp but the center is still soft. As soon as the cookies come out the oven, firmly press indents into each one using the back of a small measuring spoon. Allow to cool completely, then fill the cavities with caramel and finish with sprinkle of flaky sea salt.
Tip: You can also fill your thumbprint cookies with ganache, jam, nut butter or Biscoff spread.
1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg
1/4 cup thick store-bought caramel
Flakey sea salt, to serve
Preheat oven to 180°C and line two a large oven tray with baking paper.
Whisk the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a dough.
Portion and roll the dough into 12 even balls. Space 5cm apart on the prepared trays and lightly press down each one to flatten slightly.
Bake for 10-12 minutes or until the edges are lightly crisp but the center is still soft. As soon as the cookies come out the oven, firmly press indents into each one using the back of a small measuring spoon. Allow to cool completely, then fill the cavities with caramel and finish with sprinkle of flaky sea salt.
Tip: You can also fill your thumbprint cookies with ganache, jam, nut butter or Biscoff spread.
1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg
1/4 cup thick store-bought caramel
Flakey sea salt, to serve
Preheat oven to 180°C and line two a large oven tray with baking paper.
Whisk the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a dough.
Portion and roll the dough into 12 even balls. Space 5cm apart on the prepared trays and lightly press down each one to flatten slightly.
Bake for 10-12 minutes or until the edges are lightly crisp but the center is still soft. As soon as the cookies come out the oven, firmly press indents into each one using the back of a small measuring spoon. Allow to cool completely, then fill the cavities with caramel and finish with sprinkle of flaky sea salt.
Tip: You can also fill your thumbprint cookies with ganache, jam, nut butter or Biscoff spread.
1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg
1/4 cup thick store-bought caramel
Flakey sea salt, to serve
Preheat oven to 180°C and line two a large oven tray with baking paper.
Whisk the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a dough.
Portion and roll the dough into 12 even balls. Space 5cm apart on the prepared trays and lightly press down each one to flatten slightly.
Bake for 10-12 minutes or until the edges are lightly crisp but the center is still soft. As soon as the cookies come out the oven, firmly press indents into each one using the back of a small measuring spoon. Allow to cool completely, then fill the cavities with caramel and finish with sprinkle of flaky sea salt.
Tip: You can also fill your thumbprint cookies with ganache, jam, nut butter or Biscoff spread.
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