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Salted Caramel Thumbprint Cookies

Salted Caramel Thumbprint Cookies

Salted Caramel Thumbprint Cookies

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Salted Caramel Thumbprint Cookies
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Course: Filled Cookies, Hand-Shaped CookiesDifficulty: Medium



A tender almond dough filled with luscious homemade caramel, topped with sea salt and a chocolate drizzle.

Makes: 24 cookies


  • For the cookies
  • 2/3 cup butter, softened

  • 2/3 cup granulated sugar

  • 1/2 cup almond flour

  • 1 large egg, lightly beaten

  • 1 teaspoon vanilla extract

  • 2 cups cake flour, sifted

  • 1 teaspoon baking powder

  • For the caramel
  • 1/2 cup granulated sugar

  • 1/4 cup light brown sugar

  • 1/4 cup light corn syrup

  • 2 tablespoons butter, cut into small cubes

  • 2 tablespoons heavy cream

  • 1 tablespoon evaporated milk

  • 1 teaspoon vanilla extract

  • For the garnish
  • 1 tablespoon sea salt flakes

  • 1 cup milk chocolate morsels


  • Make the cookies
  • Preheat oven to 350 F and line baking sheets with parchment paper.
  • Cream together the butter and sugar until light and fluffy.
  • Stir in the almond flour, then the egg and almond vanilla.
  • Stir in the flour and baking powder. Do not overmix the dough.
  • Roll 1-inch balls of dough and place on prepared baking sheets.
  • Using your thumb, gently press down into the center of each ball, creating a “thumbprint” in the cookie dough.
  • Place the baking sheets into a refrigerator and allow the balls to chill for about 30 minutes
  • Remove the baking sheet from the refrigerator, and bake for 16 to 20 minutes or until the tops of the cookies just begin to brown.
  • Remove from the oven and allow the cookies to cool.
  • Make the caramel
  • While the cookies cool, combine the granulated sugar, brown sugar, and corn syrup in a medium sauce pan. Bring the mixture to a boil on medium-high heat.
  • Once the mixture reaches 240F on a candy thermometer (soft ball stage), remove from the heat and whisk in the butter, cream, and evaporated milk until fully incorporated.
  • Stir in the vanilla and allow the hot caramel to cool slightly, about 15 minutes.
  • Assemble cookies
  • Place 1 to 2 teaspoons of the warm caramel into each thumbprint (depending on the size of the thumbprint indentation) on each cookie.
  • Allow the caramel to set, about 1 hour, then sprinkle the tops of each cookie with the sea salt flakes.
  • Place milk chocolate chips in a microwafe-safe bowl and microwave in 30-second bursts at 50% power, stirring between each 30 seconds, until melted and smooth.
  • Put melted chocolate into a plastic zip-lock baggie and snip off a small corner. Drizzle chocolate over cookies.
  • Allow caramel and chocolate to cool and set before serving.


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