Salted Caramel Thumbprint Cookies: Sweet Meets Salty

Few treats strike the perfect balance between indulgent sweetness and a touch of savory flair like Salted Caramel Thumbprint Cookies. These bite-sized delights feature buttery shortbread-style cookies filled with rich caramel and finished with a sprinkle of flaky sea salt. The result? A dessert that feels both elegant enough for a holiday tray and comforting enough for an afternoon snack.

Thumbprint cookies have long been a classic in home baking. Traditionally filled with jams, they are endlessly adaptable. This salted caramel twist elevates the original, giving you a cookie that melts in your mouth while delivering layers of flavor. Whether you’re baking for a festive occasion, gifting homemade treats, or simply satisfying a sweet craving, these cookies always impress.

Ingredients

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened

• ⅔ cup granulated sugar

• 2 large egg yolks

• 1 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• ¼ teaspoon salt

For the Caramel Filling

• 25 soft caramel candies (about 8 oz)

• 3 tablespoons heavy cream

For Finishing

• Flaky sea salt, for sprinkling

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Instructions

Step 1: Prepare the Dough

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add the egg yolks and vanilla extract, mixing until smooth. Gradually add the flour and salt, stirring until a soft dough forms. Do not overmix, as this can toughen the cookies.

Step 2: Chill the Dough

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour. This step helps the dough firm up, making it easier to roll and preventing excessive spreading during baking.

Step 3: Form the Cookies

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the baking sheets. Use your thumb (or the back of a teaspoon) to press an indentation into the center of each ball.

Step 4: Bake the Cookies

Bake for 12–14 minutes, or until the edges are lightly golden. If the indentations puff slightly during baking, press them down gently again while still warm. Allow cookies to cool completely on the baking sheets before filling.

Step 5: Make the Caramel Filling

In a small saucepan over low heat, melt the caramel candies with heavy cream. Stir constantly until smooth and fully combined. Remove from heat.

Step 6: Fill and Finish

Spoon the warm caramel into the indentations of each cooled cookie. Immediately sprinkle with flaky sea salt before the caramel sets. Allow caramel to firm for about 20 minutes before serving or storing.

Conservation and Storage

• Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days.

• Refrigeration: Extend freshness by refrigerating for up to 1 week. Bring to room temperature before serving for best texture.

• Freezing: Freeze unfilled cookies for up to 2 months. Thaw, then add caramel filling and salt before serving.

• Make-Ahead Tip: Bake and freeze cookies without caramel. Prepare filling just before serving for maximum freshness.

Variations

Flavor Twists

• Chocolate-Caramel: Drizzle melted dark chocolate over the filled cookies for extra richness.

• Nutty Base: Roll dough balls in finely chopped pecans or hazelnuts before baking for crunch and flavor.

• Spiced Dough: Add ½ teaspoon cinnamon or cardamom to the dough for a warm, spiced note.

Caramel Alternatives

• Dulce de Leche: Swap caramel candies for dulce de leche for a smoother, creamier filling.

• Fruit Preserves: Use raspberry or apricot jam for a more traditional thumbprint option.

• Peanut Butter Caramel: Mix melted peanut butter into the caramel for a nutty twist.

Serving Suggestions

• Serve with coffee or espresso for a sweet-salty pairing.

• Add to a holiday cookie tray alongside chocolate crinkles and gingerbread men.

• Package in cellophane bags with ribbon for homemade gifts.

• Warm slightly in the microwave before serving for gooey caramel centers.

• Pair with vanilla ice cream for an easy plated dessert.

Tips for Perfecting the Dish

1. Chill the Dough: Cold dough ensures cookies hold shape.

2. Indent Before and After Baking: Pressing indentations twice keeps them deep enough for filling.

3. Use Quality Salt: Flaky sea salt balances the caramel; avoid table salt for topping.

4. Mind the Caramel Heat: Fill cookies while caramel is warm but not scorching, to avoid runny or hardened centers.

5. Even Sizing: Uniform dough balls ensure consistent baking.

Conclusion

Salted Caramel Thumbprint Cookies transform a simple classic into a bakery-worthy treat. With buttery shortbread, gooey caramel, and a sprinkle of sea salt, these cookies deliver both comfort and sophistication. Their versatility makes them perfect for holidays, gifts, or everyday indulgence.

Easy to prepare, customizable with flavors and toppings, and impressive in both taste and appearance, these cookies prove that sometimes the smallest treats carry the biggest impact. With just a few pantry staples and simple steps, you’ll create a cookie that embodies sweet, salty, and irresistible balance in every bite.

Salted Caramel Thumbprint Cookies

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• Author: Eleanor
• Total Time: 34 minutes active + chilling
• Yield: 24 cookies 1x
• Diet: Vegetarian

See also  Chocolate Cheesecake Cookies: Indulge Without Regret

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Description

Buttery shortbread-style cookies filled with gooey caramel and finished with flaky sea salt. A sweet-salty treat perfect for holidays, gifting, or everyday indulgence.

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Ingredients

Scale 1x2x3x

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• ⅔ cup granulated sugar

• 2 large egg yolks

• 1 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• ¼ teaspoon salt

For the Caramel Filling:

• 25 soft caramel candies (about 8 oz)

• 3 tablespoons heavy cream

For Finishing:

• Flaky sea salt, for sprinkling

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Instructions

Instructions

1. Prepare dough: Cream butter and sugar until light and fluffy (2–3 minutes). Mix in egg yolks and vanilla. Gradually stir in flour and salt until dough forms.

2. Chill dough: Shape into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.

3. Form cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Roll tablespoon-sized dough into balls. Place 2 inches apart. Press thumb or spoon into centers.

4. Bake: Bake for 12–14 minutes until edges are golden. Reinforce indentations while warm. Cool completely.

5. Make caramel: Melt caramels with cream over low heat, stirring until smooth.

6. Fill cookies: Spoon caramel into centers. Sprinkle immediately with flaky sea salt. Let set 20 minutes before serving.

Notes

• Chill dough to prevent spreading.

• Press indentations before and after baking for perfect centers.

• Use pure flaky sea salt, not table salt, for finishing.

• Freeze unfilled cookies for up to 2 months; fill before serving.

• Prep Time: 20 minutes (plus 1 hour chill time)
• Cook Time: 14 minutes
• Category: Dessert / Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 160 kcal
• Sugar: 12 g
• Sodium: 90 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0.5 g
• Protein: 1.5 g
• Cholesterol: 35 mg

Keywords: Keywords: salted caramel thumbprint cookies, caramel cookies, holiday cookies