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RECIPE
11 INGREDIENTS12 STEPS1HR 45MIN

Salted Caramel Thumbprint Cookies

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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These salted caramel thumbprint cookies are fun to make and even more fun to eat, with a deeply flavored cookie crust and creamy caramel filling! (Partnership with Panasonic)
1HR 45MIN
Total Time
45MIN
Active Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
2 1/4 cups
1 Tbsp
Unsweetened Cocoa Powder
1 pinch
1 cup
Butter , softened, room temperature
1/3 cup
Dark Brown Sugar
2
Eggs , separated
yolks only
26
Caramel Candies
unwrapped
3 1/2 Tbsp
Heavy Cream
to taste

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Nutrition Per Serving

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CALORIES
377
FAT
20.5 g
PROTEIN
4.5 g
CARBS
45.5 g

Author's Notes

Yields 30 cookies.

Cooking Instructions

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Step 1
Line two sheet trays with silicone mats or parchment and set up a stand mixer with the paddle attachment.
Step 2
Whisk together All-Purpose Flour (2 1/4 cup), Unsweetened Cocoa Powder (1 tablespoon), and Salt (1 pinch) in a medium mixing bowl. Set aside.
Step 3
Cream together Butter (1 cup), Granulated Sugar (1/3 cup), and Dark Brown Sugar (1/3 cup) in the stand mixer until fluffy.
Step 4
Pour in Vanilla Extract (1/2 teaspoon), followed by the yolks of the Egg (2).
Step 5
Finally, turn the speed to low and slowly add in the dry ingredients until you have a lovely dough.
Step 6
Use a 1.5 inch cookie scoop to scoop perfect mounds of the dough and round each scoop into a ball. Lay them out on the two sheet trays as you form them. Using that measurement, there should be 30 cookies total with 15 per sheet. They don’t really expand so just leaving a little room is fine.
Step 7
Use your thumb to make a big indentation in the center of each ball of dough, then put the trays in the refrigerator to chill for an hour.
Step 8
Preheat oven to 350 degrees F (175 degrees C).
Step 9
Bake the cookies for about 14-15 minutes, until they just start to crisp around the edges and bake through. Use your thumb to gently press down any rising in the indentations when they come out, then let them cool for a minute. Then transfer them to a cooling rack and start on the filling.
Step 10
Combine Caramel Candy (26) and Heavy Cream (3 1/2 tablespoon) in a medium microwave-safe bowl and heat them in the Panasonic Microwave Oven on high for about a minute. Stir them together, then microwave it again for about another 30 seconds. When you stir them together after this, it should be really smooth and easy to work with.
Step 11
Use a heaping teaspoon to fill the indentation in each cookie, maybe more if your thumb is bigger than mine. Accounting for that, you may have more caramel filling than you need.
Step 12
Once you fill all the cookies, sprinkle them generously with Sea Salt (to taste) on top. Let them set completely in the refrigerator, then store them in airtight containers to enjoy or give away! Cooking results may vary depending on microwave oven used.

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Nutrition Per Serving
Calories
377
% Daily Value*
Fat
20.5 g
26%
Saturated Fat
12.0 g
60%
Trans Fat
0.0 g
--
Cholesterol
80.6 mg
27%
Carbohydrates
45.5 g
17%
Fiber
0.8 g
3%
Sugars
26.0 g
--
Protein
4.5 g
9%
Sodium
67.5 mg
3%
Vitamin D
0.2 µg
1%
Calcium
48.9 mg
4%
Iron
1.2 mg
7%
Potassium
97.4 mg
2%
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