Salted Caramel Thumbprint Cookies
55 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
Buttery thumbprint cookies with a glossy salted caramel center and a sprinkle of flaky sea salt that keeps every bite sweet, rich, and not the least bit bland.
Perfect for holidays, cookie swaps, gifting, or that 3 p.m. coffee when you want something decadent without a whole production.
Simple pantry dough, real stovetop caramel that sets soft not runny, and a clean finish that packs like a dream.
Ingredients (24 servings)
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Ingredients: For the Cookies:
- 2 sticks unsalted butter, softened unsalted butter 8 oz
- ½ cup granulated sugar granulated sugar
- 2 large egg yolks large eggs 2 ct (for large egg yolks)
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 2¼ cups all-purpose flour all-purpose flour 0.62 lb
- ¼ tsp salt salt
Ingredients for the Caramel Filling:
- 1 cup granulated sugar granulated sugar
- 6 Tbsp unsalted butter, cut into cubes unsalted butter 3 oz
- ½ cup heavy cream (room temperature) heavy cream 4 fl oz
- ½ tsp flaky sea salt (adjust to taste) flaky sea salt 0.05 oz
How to Make Salted Caramel Thumbprint Cookies
-
Preheat and prep pans
Heat the oven to 350 F and line two baking sheets with parchment for clean release and even browning.
-
Cream butter and sugar
Beat the softened butter and 1/2 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes, scraping the bowl once.
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Add yolks and vanilla
Beat in the egg yolks and vanilla until smooth and fully emulsified, then scrape the bowl again so nothing hides on the bottom.
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Bring the dough together
Whisk the flour with the 1/4 teaspoon salt, add to the bowl, and mix on low just until moist clumps form, then finish by hand until the dough holds together without dry patches.
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Portion and shape
Roll 1 tablespoon portions into smooth 1 inch balls and space them 2 inches apart on the prepared sheets.
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Make the wells
Press a deep center well with your thumb or a floured 1/2 teaspoon measure, and if edges crack, just nudge them back into place for tidy walls.
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Chill to control spread
Refrigerate the trays for 15 minutes so the cookies keep their shape and the wells stay defined.
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Bake
Bake 12 to 14 minutes until edges look set and bottoms are just turning light golden, rotating the pans once, and if the centers puff, press the wells again gently right out of the oven.
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Cool completely
Let the cookies cool on the sheet for 5 minutes, then transfer to a rack to cool fully so the caramel will sit neatly.
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Cook the dry caramel
While the cookies bake, add 1 cup sugar to a light colored heavy saucepan and cook over medium heat without stirring until it melts and turns deep amber, swirling the pan occasionally to help it liquefy evenly.
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Add butter and cream
Whisk in the butter cubes in three additions until smooth, then slowly stream in the room temperature cream while whisking, and simmer 1 to 2 minutes until slightly thick or 230 to 235 F on an instant read thermometer.
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Salt and cool the caramel
Stir in the flaky sea salt to taste and let the caramel cool until thick but spoonable so it does not run off the cookies.
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Fill and finish
Spoon or pipe the caramel into each well, crown with a few extra salt flakes if you like, and let stand 30 minutes to set.
Substitutions
- Heavy cream -> full fat coconut cream
- Coconut cream makes a lush, dairy free style caramel with a hint of coconut that plays beautifully with the butter and salt, and it thickens similarly once simmered.
- Granulated sugar in caramel -> dark brown sugar
- Using dark brown sugar shifts the caramel toward butterscotch with molasses depth, giving a slightly softer, fudgier set that tastes extra cozy.
- Flaky sea salt -> smoked flaky salt
- Smoked salt layers on subtle campfire vibes that make the caramel taste more complex without increasing sweetness, and the texture stays crisp and punchy.
Tips
- Use a measuring spoon for perfect wells
- A rounded 1/2 teaspoon pressed straight down gives uniform cups that hold the same amount of caramel so every cookie finishes evenly.
- Double indent trick
- Press the wells before chilling and press again lightly the second you pull the cookies from the oven for clean edges and generous space for caramel.
- Control cookie spread
- Cream the butter and sugar only until fluffy, not airy, and chill the shaped dough so the fat stays firm and the cookies keep their shape.
- Read caramel color like a pro
- Cook the sugar to a deep amber that smells nutty but not burned, and use a light colored heavy saucepan so you can see the color shift clearly.
- Safety first with hot sugar
- Stand back when adding butter and cream to molten sugar because it will bubble aggressively, and keep a long handled whisk ready so you stay in control.
- Make ahead and rewarm
- Refrigerate caramel in a glass jar up to 2 weeks and rewarm gently in a hot water bath or in short microwave bursts until just pourable, then fill.
- Freeze smart
- Freeze shaped, indented dough balls on a sheet until firm, store in a bag, and bake from frozen adding 1 to 2 minutes, then fill with fresh caramel.
Nutrition Facts *
| Energy | 237 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 12 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much or lose the wells?
- The dough was too warm, the butter was over creamed, or the flour was light, so chill the shaped cookies 15 to 20 minutes and weigh your flour or add a teaspoon more if needed, then reindent as soon as they come out.
- My caramel seized into clumps when I added butter or cream, what now?
- Put the pan back over low heat and whisk patiently until the clumps melt back in, and if stubborn, add a tablespoon of hot water to help it relax and smooth out.
- The caramel is too runny and leaks out of the cookies, how do I fix it?
- Simmer the caramel a bit longer to cook off moisture until it reaches a thicker nappe consistency or 235 F, then cool it to lukewarm before filling.
- How do I avoid grainy or crystallized caramel?
- Use a clean pan, avoid stirring once the sugar melts, brush down stray crystals with a wet pastry brush, and swirl instead of stir until you add butter and cream.
- Can I use store bought caramel sauce?
- Yes, warm it slightly so it loosens, stir in flaky salt to taste, and let it cool until thick but spoonable before filling so it sets nicely.
- How should I store these cookies and how long do they keep?
- Keep in an airtight container at room temperature up to 3 days or refrigerate up to a week, and layer with parchment so the caramel tops do not stick together.
Serving Suggestions
New York coffee moment right here with a dark roast or, if it is that kind of night, a little bourbon on the side to echo the caramel’s warmth.
For a knockout variation, dip cooled cookie bottoms in snappy dark chocolate or whisk a teaspoon of espresso powder into the cream for a mocha caramel that hits like a wink.
More pairings:
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