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.
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
Instructions
Instructions
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.
Chill dough: Shape into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
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.
Bake: Bake for 12–14 minutes until edges are golden. Reinforce indentations while warm. Cool completely.
Make caramel: Melt caramels with cream over low heat, stirring until smooth.
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