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Home » Recipes » Salted Caramel Thumbprint Cookies

Salted Caramel Thumbprint Cookies

By: Liz  /  Published: January 18, 2021  /  Updated: February 1, 2021  /   Leave a comment

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Salted caramel thumbprint cookies are soft, buttery cookies topped with a pool of chewy, gooey, creamy caramel and a sprinkling of sea salt. Not only are they scrumptious, but they look beautiful.

And since they’re thumbprint cookies, they’re fun to make!

salted caramel thumbprint cookies on cooling rack

Ingredients for Salted Caramel Thumb Print Cookies

Scroll down to the printable recipe card for exact amounts and instructions.

  • unsalted butter
  • granulated sugar
  • light brown sugar
  • egg
  • vanilla extract
  • all-purpose flour
  • salt
  • caramel bits
  •  water
  • flaked sea salt
salted caramel thumbprints cookies ingredients

How to make thumbprint cookies with salted caramel

Cream the butter and sugars together. Add flour and salt to butter mixture until combined in a soft dough. 

cookie batter in bowl

Roll the dough into 1-inch balls and place on a baking sheet sprayed with cookie spray or lined with parchment paper. 

dough ball rounds on cookie sheet

Use your thumb to press an indent in the cookie’s center.

making cookie indent with thumb

Chill the thumb printed cookies in the fridge for 20-30 minutes, then bake for 10-12 minutes.

thumbprint cookies ready for baking

If the indent puffs up too much, use a teaspoon—not your thumb, the cookies are hot— to push the centers back down. Be gentle. I cracked a couple from pushing too hard. Oops!

baked thumbprint cookies

Let the cookies cool completely, then combine the caramel bits and a little water in a microwavable bowl. Heat for 20 seconds at a time, stirring well each time. Depending on your microwave, it will take a few 20-second intervals.

melted caramel

Spoon the melted caramel mixture into the indents and then sprinkle with flaked sea salt to taste. I tend to go easy with the salt but if you like more, go for it.

Then give those cookies a couple of hours for the caramel to set before gobbling them up!

salted caramel thumbprints cookies

FAQ about Salted Caramel Thumbprint Cookies

Can I use a spoon instead of my thumb to make the indent?

A teaspoon is a perfect size for forming the indent, but it tends to stick to the dough unless you repeatedly spray it with non-stick spray. Your thumb is best for this particular dough.

Why do I have to chill the cookies before baking?

We want the fats (in this case, butter) to be very cold and solid before baking so that the cookies won’t spread as much.

What kind of caramel should I use?

I like chewy caramel in these cookies, and these creamy and chewy caramel bits are perfect.

What kind of sea salt should I use?

I recommend using flaked sea salt for a gentler saltiness without the crunch. 

How to store caramel thumbprint cookies?

Store at room temperature in an airtight container for 3-5 days. I recommend placing a sheet of wax paper between cookies if you stack them to help prevent sticking.

Can I freeze thumbprint cookies with salted caramel?

Yep. Store in an airtight container and place waxed paper between cookie layers to prevent sticking. Freeze for up to three months. Thaw at room temperature before eating.

salted caramel thumbprints

Other Cookie Recipes You’ll Love

  • Hilton Doubletree chocolate chip cookies
  • Oatmeal Raisinet Cookies
  • Frosted orange drop cookies
  • Pistachio pudding cookies with chocolate chips
  • Nestle Crunch oatmeal cookies
salted caramel thumbprints on cooling rack

Salted Caramel Thumbprint Cookies

Liz – Eat Move Make
Salted caramel thumbprint cookies are soft, buttery cookies topped with a pool of chewy, gooey, creamy caramel and a sprinkling of sea salt.
5 from 14 votes
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Chill Time 15 minutes mins
Total Time 37 minutes mins
Course Dessert
Cuisine American
Servings 24
Calories 183 kcal

Ingredients
  

  • 1 cup unsalted butter
  • ⅓ cup sugar
  • ⅓ cup light brown sugar
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 ¼ cup caramel bits
  • 2 tablespoons water
  • Flaked sea salt

Instructions
 

  • Preheat oven to 325 degrees.
  • In electric mixer, beat butter and both sugars until combined and creamy.
  • Add flour and salt and mix until soft dough forms.
  • Shape dough into 1-inch balls and place on greased baking sheet. Use your thumb to make an indent in the center of the dough ball. Chill cookies in fridge for 20-30 minutes.
  • Bake cookies for 10-12 minutes. If centers puff up, gently push down with spoon to form indent again. Cool completely.
  • In microwave-safe bowl, add caramel bits and water. Microwave for 20 seconds, stir, microwave, stir until melted and smooth.
  • Fill the center of each cookie 3/4 of the way with the caramel and sprinkle flaked sea salt on top. Let cookies sit for 30 minutes to allow caramel to set up.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 183kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 28mgSodium: 83mgPotassium: 48mgFiber: 1gSugar: 14gVitamin A: 251IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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