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Irresistible Salted Caramel Thumbprint Cookies

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These salted caramel thumbprint cookies feature a tender, buttery dough with a luscious homemade salted caramel filling, delivering the perfect balance of sweet and salty in every bite.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 cup (227 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons heavy cream
  • For the Salted Caramel Filling:
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • ½ cup (120 ml) heavy cream, warmed
  • 1 teaspoon sea salt flakes

Instructions

  1. In a large bowl, cream together 1 cup (227 g) softened unsalted butter, ¾ cup (150 g) granulated sugar, and ¼ cup (50 g) packed brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  2. Beat in 1 large egg (room temperature) and 2 teaspoons pure vanilla extract until combined.
  3. In a separate bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed, alternating with 2 tablespoons heavy cream, starting and ending with the flour mixture. The dough should be soft but not sticky. Chill in the fridge for 15 minutes if too sticky.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Prepare the caramel filling: In a medium saucepan over medium heat, melt 1 cup (200 g) granulated sugar, stirring constantly until liquified and deep amber in color.
  7. Quickly add 6 tablespoons (85 g) unsalted butter and stir until combined.
  8. Slowly pour in ½ cup (120 ml) warmed heavy cream, stirring until smooth. Remove from heat and let cool to room temperature.
  9. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  10. Roll chilled dough into 1-inch (2.5 cm) balls and place 2 inches apart on baking sheets.
  11. Use a small spoon or thumb to press an indentation into the center of each ball.
  12. Bake for 12-14 minutes until edges start to turn golden but centers remain soft.
  13. Remove from oven and press indentations again if puffed up.
  14. Spoon about 1 teaspoon of cooled caramel into each indentation and sprinkle a tiny pinch of sea salt flakes over the caramel while still warm.
  15. Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
  16. Store in an airtight container at room temperature for up to 5 days.

Notes

Chilling the dough is essential to prevent spreading and maintain the thumbprint shape. Use a heavy-bottomed saucepan to avoid burning the caramel. If caramel is too runny after cooling, refrigerate briefly to firm up before filling cookies. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Reheat in a low oven to soften caramel again.

Nutrition

Keywords: salted caramel, thumbprint cookies, homemade cookies, easy cookie recipe, caramel filling, buttery cookies, holiday cookies

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