Print

Salted Caramel Thumbprint Cookies

salted caramel thumbprint cookies - featured image
Print Recipe

These salted caramel thumbprint cookies with dark chocolate offer a perfect balance of sweet and salty with a tender crumb and a rich caramel center topped with bittersweet chocolate. They are quick, easy, and ideal for gifting or cozy treats.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup jarred caramel sauce
  • 4 ounces (113g) dark chocolate (70% cocoa recommended), chopped or in chips
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter with 2/3 cup granulated sugar until smooth and fluffy, about 3 to 4 minutes.
  3. Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
  6. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  7. Scoop dough by rounded tablespoons (about 1 tablespoon or 15g per cookie) and roll into balls. Place them 2 inches apart on the prepared baking sheet.
  8. Using a melon baller or your thumb, gently press an indentation into the center of each ball without pressing all the way through.
  9. Spoon about 1/2 teaspoon of caramel sauce into each indentation without overfilling.
  10. Bake for 12 to 14 minutes, until edges are lightly golden but centers still look soft.
  11. Remove cookies from oven and immediately top each caramel center with a small piece or chip of dark chocolate to melt.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  13. While still warm, sprinkle a pinch of flaky sea salt over each cookie.
  14. Once cooled completely, enjoy or store in an airtight container for up to a week.

Notes

Chill the dough well to keep cookie shape. Use thick caramel sauce to prevent running. Add dark chocolate immediately after baking to melt gently. Sprinkle flaky sea salt for best flavor. Store in airtight container separated by parchment paper. Dough can be made ahead and refrigerated up to 24 hours.

Nutrition

Keywords: salted caramel, thumbprint cookies, dark chocolate, homemade cookies, easy cookies, caramel cookies, holiday treats

Find it online: https://lucydishes.com/salted-caramel-thumbprint-cookies-recipe-easy-homemade-dark-chocolate-treats/