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
Scale
- 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
- 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