Salted Caramel Thumbprints

How to Make Salted Caramel Thumbprints

1. 1

   Step 1: Cream butter and sugars

   In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes. Mix in the egg yolk and vanilla until fully incorporated and smooth.

   For this step

   • 1 cupunsalted butter, softened
   • 1/3 cupgranulated sugar
   • 1/3 cuplight brown sugar, packed
   • 1 largelarge egg yolk
   • 1 tspvanilla extract
   
2. 2

   Step 2: Add dry ingredients

   Whisk the all-purpose flour with the fine sea salt in a separate bowl. Gradually fold the dry ingredients into the butter mixture until a soft but slightly firm dough forms, taking care not to overwork.

   For this step

   • 2 cupsall-purpose flour
   • 1/2 tspfine sea salt (for dough)
   
3. 3

   Step 3: Chill and preheat

   Form the dough into a disk, wrap in plastic, and chill for at least 20 minutes (or up to 2 hours) to make it easier to shape. Meanwhile, preheat the oven to 350°F (175°C) and line 1–2 baking sheets with parchment.
4. 4

   Step 4: Shape and bake cookies

   Roll dough into 1-inch (2.5 cm) balls and place 1 inch apart on prepared sheets. Use your thumb or the back of a small spoon to press a shallow well in the center of each ball. Bake for 10–12 minutes, until edges are set but centers remain pale; allow to cool on the sheet for 5 minutes, then transfer to a rack.
   
5. 5

   Step 5: Make salted caramel filling

   While cookies bake or cool, melt the soft caramels with the heavy cream in a small saucepan over low heat, stirring constantly until smooth (or microwave in short bursts, stirring between). If needed, add a teaspoon more cream for a pipeable consistency; keep warm but not boiling.

   For this step

   • 12 ozsoft caramel candies (unwrapped) or caramel bits
   • 3 tbspheavy cream
   
6. 6

   Step 6: Fill cookies and finish

   Spoon or pipe a small amount of warm caramel into each thumbprint. Let the caramel set at room temperature for 20–30 minutes, then finish with a light sprinkle of flaky sea salt. Store in an airtight container at room temperature for up to 4 days.

   For this step

   • 1/2 tspflaky sea salt (for finishing)
   

1. In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes. Mix in the egg yolk and vanilla until fully incorporated and smooth.
2. Whisk the all-purpose flour with the fine sea salt in a separate bowl. Gradually fold the dry ingredients into the butter mixture until a soft but slightly firm dough forms, taking care not to overwork.
3. Form the dough into a disk, wrap in plastic, and chill for at least 20 minutes (or up to 2 hours) to make it easier to shape. Meanwhile, preheat the oven to 350°F (175°C) and line 1–2 baking sheets with parchment.
4. Roll dough into 1-inch (2.5 cm) balls and place 1 inch apart on prepared sheets. Use your thumb or the back of a small spoon to press a shallow well in the center of each ball. Bake for 10–12 minutes, until edges are set but centers remain pale; allow to cool on the sheet for 5 minutes, then transfer to a rack.
5. While cookies bake or cool, melt the soft caramels with the heavy cream in a small saucepan over low heat, stirring constantly until smooth (or microwave in short bursts, stirring between). If needed, add a teaspoon more cream for a pipeable consistency; keep warm but not boiling.
6. Spoon or pipe a small amount of warm caramel into each thumbprint. Let the caramel set at room temperature for 20–30 minutes, then finish with a light sprinkle of flaky sea salt. Store in an airtight container at room temperature for up to 4 days.