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SideChef
Recipes
Salted Caramel Thumbprint Cookies
Recipe

11 INGREDIENTS • 12 STEPS • 1HR 45MINS

Salted Caramel Thumbprint Cookies

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!
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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.
http://jeanieandluluskitchen.com/
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!
1HR 45MINS
Total Time
$0.95
Cost Per Serving
Ingredients
Servings
12
us / metric
Unsweetened Cocoa Powder
1 Tbsp
Unsweetened Cocoa Powder
Salt
1 pinch
Butter
1 cup
Butter, softened, room temperature
Dark Brown Sugar
1/3 cup
Dark Brown Sugar
Vanilla Extract
as needed
Egg
2
Eggs, separated
yolks only
Caramel Candy
26
Caramel Candies
unwrapped
Heavy Cream
10 tsp
Heavy Cream
Sea Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
384
Fat
20.5 g
Protein
4.7 g
Carbs
46.9 g
Add to plan
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Salted Caramel Thumbprint Cookies
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author_avatar
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.
http://jeanieandluluskitchen.com/

Author's Notes

Yields 30 cookies.
Cooking InstructionsHide images
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 cups), Unsweetened Cocoa Powder (1 Tbsp), 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 (as needed), followed by the yolks of the Eggs (2).
step 5
Finally, turn the speed to low and slowly add in the dry ingredients until you have a lovely dough.
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 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 (180 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 Candies (26) and Heavy Cream (10 tsp) in a medium microwave-safe bowl and heat them in a 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!
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!
Tags
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American
Microwave
Shellfish-Free
Cookies
Vegetarian
Dessert
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