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1 h
|
intermediate
|
vegetarian
These salted caramel thumbprint cookies give you a buttery shortbread base with a rich, gooey caramel center in every bite.
They are perfect for holiday cookie trays, bake sales, or any time you need an easy but impressive dessert.
The flaky sea salt on top balances the sweetness, so each cookie tastes like a tiny homemade salted caramel truffle.
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Preheat your oven to 350°F and line two baking sheets with parchment paper.
Set out the butter for the cookies if it is not already softened.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add the egg yolks and vanilla and beat until smooth and fully combined.
Whisk together the flour and salt in a small bowl, then add to the butter mixture on low speed.
Mix just until the dough comes together and no dry flour remains.
Divide the dough into two portions and flatten each into a thick disk.
Wrap in plastic and chill for at least 30 minutes until slightly firm but still scoopable.
Scoop the chilled dough into 1 tablespoon portions and roll each into a smooth ball between your palms.
Place the balls on the prepared sheets, spacing them about 2 inches apart.
Use your thumb or the back of a rounded teaspoon to press a deep well into the center of each ball.
If the dough cracks, gently press the cracks back together with your fingers.
Bake one sheet at a time for 12 to 14 minutes until the edges look set but not browned.
If the centers puff, press the wells again with the spoon as soon as the cookies come out.
Let the cookies cool on the pan for 10 minutes, then transfer to a rack.
While the cookies bake, place the 1 cup sugar in a heavy medium saucepan in an even layer.
Set the pan over medium heat and cook, stirring occasionally, until the sugar melts and turns deep amber.
Lower the heat if the color changes very quickly or you see wisps of smoke.
Add the butter cubes carefully and whisk until melted and combined.
Slowly stream in the room temperature cream while whisking; the caramel will bubble up vigorously.
Continue cooking for 1 to 2 minutes, whisking, until the caramel is smooth and slightly thickened.
Remove from the heat and stir in the flaky salt to taste.
Let the caramel cool until thick but still spoonable.
Spoon warm caramel into the wells of the cooled cookies, filling almost to the top.
Sprinkle each cookie with a pinch of extra flaky salt while the caramel is still slightly warm.
Let the caramel set at room temperature until firm and glossy before serving or storing.
| Energy | 200 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 12 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
These salted caramel thumbprints bring a cozy bakery feel to holiday trays, bake sales, or simple weeknight desserts.
For a fun twist, drizzle them with melted dark chocolate or top the caramel with chopped toasted pecans or peanuts.
Serve with hot coffee, black tea, or a scoop of vanilla ice cream for an extra special dessert plate.
Mary, Fayetteville, NC: These were easy and very yummy,,I always line the pans with parchment 🙂 They are always a hit
: Glad these were a hit, Mary! Parchment is a smart move here since the caramel can ooze a bit and it keeps the bottoms evenly golden. 😊
Mila, Chicago IL: I had to use coconut cream instead of heavy cream, and it actually added a nice layer of flavor. Delicious!
: Love that coconut cream swap, Mila; it pairs really nicely with the salted caramel and still keeps the filling lush!
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