Name: Salted Caramel Thumbprint Cookies
Cook time: 35 min
Total time: 35 min
Yield: 24 Servings
Cuisine: American
Ingredients: 1 cup unsalted butter; 0.667 cup brown sugar; 1 tsp vanilla extract; 0.25 tsp ground cinnamon; 2.125 cups all purpose flour; 0.5 tsp salt; 0.333 cup salted caramel sauce

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Salted Caramel Thumbprint Cookies

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Ingredients

Warning0 allergens identified

Salted Caramel Thumbprint Cookies

Instructions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the butter, brown sugar, vanilla extract, and cinnamon into a large mixing bowl. Use a hand mixer to beat on medium speed until mixture is pale and well combined, about 1 minute.

Add the flour and salt to the bowl and beat on low speed, scraping the sides of bowl with rubber spatula as needed, until a smooth dough forms.

Divide cookie dough into 24 balls, using about 2 tablespoons for each, and arrange on the baking sheets at least 1 inch apart. Transfer the sheets to the freezer for 10-15 minutes while oven preheats. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the baking sheets for baking.

Preheat the oven to 350°F.

Remove cookies from the freezer. Bake cookies on middle rack of oven until puffy and golden brown at edges, 14-16 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Immediately press a 1/4-inch-deep indent into the center of each cookie, using either the handle of wooden spoon or your thumb. Making deeper indents will help avoid creating cracks in the cookies.

Allow the cookies to rest and firm up on the sheets for 5-10 minutes, then transfer to a wire rack. Spoon about 3/4 teaspoon of salted caramel sauce into the indent of each cookie. Allow to cool and set completely before serving. Store leftover cookies in refrigerator.

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Nutrition

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Tips & Tricks (5)

Brown Butter for Depth 🧈
Toast your unsalted butter until it turns golden brown and nutty before mixing into the dough—this amplifies the cookie's richness and complements the salted caramel beautifully.
Chill Dough Thoroughly ❄️
Refrigerate your dough for at least 30 minutes before shaping to prevent spreading and ensure crispy edges with a tender center that holds the caramel pocket perfectly.
Caramel Temperature Control 🌡️
Let your salted caramel sauce cool to room temperature before filling the thumbprint centers to prevent the butter-based cookie from melting or the caramel from oozing during baking.
Create Deep Wells Early 👍
Make your thumbprints immediately after shaping, then refrigerate again for 10 minutes—this prevents the indentations from filling back in during baking and ensures uniform caramel pools.
Fleur de Sel Finishing Touch ✨
Sprinkle a tiny pinch of fleur de sel directly onto each warm caramel center right after baking to enhance the salted caramel flavor and add a professional, gourmet touch.