Salted Caramel Thumbprint Cookies are a delightful blend of sweet and salty flavors, perfect for any holiday treat platter! These tender, buttery cookies are made with an almond-infused dough, creating a soft and flavorful base. Each cookie is filled with a rich, homemade caramel center, then finished with a sprinkle of sea salt and a decadent chocolate drizzle. The combination of creamy caramel, crunchy salt, and smooth chocolate makes these cookies an irresistible indulgence that’s sure to impress your family and friends!
Makes: 24 cookies
Ingredients
- 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
Directions
- 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.