Name: Salted Caramel Thumbprint Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: For the Cookie Dough; 1 cup (2 sticks) unsalted butter, softened to room temperature; ⅔ cup granulated sugar; 2 large egg yolks; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour; ¼ teaspoon baking powder; ¼ teaspoon salt; For the Caramel Filling; 20 soft caramel candies (about 6 ounces); 3 tablespoons heavy cream; For the Topping; ; Flaky sea salt, for sprinkling

Few cookies combine elegance and comfort quite like thumbprint cookies. Their delicate shape, buttery base, and sweet fillings make them a staple during holidays and special occasions. Now imagine filling those classic thumbprints with silky caramel and finishing them with a sprinkle of flaky sea salt. Salted caramel thumbprint cookies strike the perfect balance between sweet and salty, soft and chewy, simple yet indulgent. These cookies not only look impressive but also deliver rich flavor in every bite. Best of all, they’re straightforward to prepare with a few pantry staples and a bit of care.

Ingredients

For the Cookie Dough

1 cup (2 sticks) unsalted butter, softened to room temperature
⅔ cup granulated sugar
2 large egg yolks
2 teaspoons pure vanilla extract
2 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt

For the Caramel Filling

20 soft caramel candies (about 6 ounces)
3 tablespoons heavy cream

For the Topping

Flaky sea salt, for sprinkling

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, cream together the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes. Add the egg yolks and vanilla extract, beating until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients. Mix on low speed until a soft dough forms. Do not overmix—just combine until no dry streaks remain.

Step 2: Shape the Cookies

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into 1-inch balls, about 1 tablespoon each. Roll each ball gently between your palms for a smooth finish. Place them on the prepared sheets about 2 inches apart.

Using your thumb, the back of a teaspoon, or the rounded end of a wooden spoon, press a small indentation into the center of each dough ball. This will hold the caramel filling after baking. If cracks form, gently pinch them back together for a neater look.

Step 3: Bake the Cookies

Bake one sheet at a time for 12–14 minutes, or until the edges are lightly golden. The centers will puff slightly but should still hold their indentation. If needed, press the centers again gently with a spoon immediately after removing from the oven. Allow cookies to cool completely on a wire rack before filling.

Step 4: Make the Caramel Filling

While cookies cool, unwrap the caramel candies and place them in a small saucepan with the heavy cream. Heat over low heat, stirring constantly, until the caramels melt into a smooth sauce. Remove from heat and let it cool slightly so it thickens but remains pourable.

Step 5: Fill and Finish

Spoon or pipe about ½ teaspoon of caramel into each cookie indentation. Work carefully to avoid overfilling. Sprinkle the tops with a pinch of flaky sea salt before the caramel sets. Allow the cookies to rest at room temperature for 20–30 minutes so the caramel firms up.

Conservation and Storage

Store the cookies in a single layer in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate them for up to 1 week, but allow them to come to room temperature before serving for best flavor and texture.

If you need to prepare ahead, bake and cool the cookies without filling. Store the unfilled cookies in an airtight container for up to 5 days or freeze them for up to 2 months. When ready to serve, make the caramel filling fresh, warm slightly, and fill the cookies. This method prevents the caramel from hardening too much during storage.

Variations

Flavor Twists

Chocolate caramel: Stir 2 ounces of chopped dark chocolate into the warm caramel for a deeper, richer filling.
Nutty base: Replace ¼ cup of the flour with finely ground almonds, pecans, or hazelnuts for a nutty cookie dough.
Espresso caramel: Add ½ teaspoon instant espresso powder to the caramel filling for a coffee-kissed twist.

Cookie Dough Alternatives

Spiced dough: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the cookie dough for a warm, spiced base.
Gluten-free option: Use a 1:1 gluten-free baking flour substitute to make the cookies suitable for gluten-sensitive eaters.

Serving Suggestions

Holiday platters: These cookies shine on festive trays alongside shortbread, gingerbread, or chocolate crinkle cookies.
Dessert table centerpiece: Arrange them on a tiered serving dish for a stunning party presentation.
Coffee pairing: The balance of caramel and sea salt makes these cookies a natural companion to espresso or cappuccino.
Gift idea: Pack them in clear bags tied with ribbon for homemade holiday gifts or party favors.

Tips for Perfecting the Dish

Control dough temperature. If the dough feels too soft, chill it for 20 minutes before rolling into balls. This helps the cookies keep their shape.
Indent carefully. Press gently to avoid cracking the dough too much, but if cracks do form, smooth them before baking.
Don’t overbake. Remove cookies when edges turn golden. Overbaking leads to dry, crumbly cookies.
Use good salt. Flaky sea salt (like Maldon) works best, as it enhances sweetness without overpowering.
Work quickly with caramel. Fill cookies while the caramel is warm but thick enough to hold shape.

Conclusion

Salted caramel thumbprint cookies offer a luxurious twist on a classic treat. Their buttery base, gooey caramel filling, and touch of sea salt make them irresistible for holidays, parties, or any occasion that calls for a special dessert. Flexible enough for flavor variations and simple to prepare in batches, these cookies prove that elegance doesn’t have to be complicated. Whether served on a festive platter or packaged as thoughtful gifts, they deliver a perfect blend of sweet indulgence and savory balance—making them a standout recipe in any baker’s collection.

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Salted Caramel Thumbprint Cookies

Author: hafsahafsa
Total Time: 34 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Buttery thumbprint cookies filled with rich caramel and finished with flaky sea salt. A perfect balance of sweet and salty, ideal for holidays, parties, and gifting.

Ingredients

Scale

For the Cookie Dough

1 cup (2 sticks) unsalted butter, softened to room temperature

⅔ cup granulated sugar

2 large egg yolks

2 teaspoons pure vanilla extract

2 cups all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

For the Caramel Filling

20 soft caramel candies (about 6 ounces)

3 tablespoons heavy cream

For the Topping

Flaky sea salt, for sprinkling

Instructions

Prepare Dough
Cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour, baking powder, and salt separately, then mix into wet ingredients until dough forms.

Shape Cookies
Preheat oven to 350°F (175°C). Roll dough into 1-inch balls. Place on parchment-lined sheets 2 inches apart. Press a small indentation in the center with your thumb or spoon.

Bake
Bake 12–14 minutes until edges turn golden. Reinforce indentations immediately after baking if needed. Cool completely.

Make Caramel Filling
Melt caramel candies with heavy cream in a saucepan over low heat, stirring until smooth. Cool slightly until thick but pourable.

Fill and Finish
Spoon ½ teaspoon caramel into each cookie. Sprinkle with flaky sea salt before caramel sets. Rest 20–30 minutes to firm.