Caramel Thumbprint Cookies
These caramel thumbprint cookies are made with a soft brown butter cookie. They have a thumbprint in the center filled with homemade salted caramel.
Prep Time: 30minutes minutes
Cook Time: 10minutes minutes
Chilling Time: 20minutes minutes
Total Time: 1 hour hour S
servings: 12 cookies
Ingredients
Salted Caramel
- 1 cup granulated sugar
- 6 tbsp unsalted butter, room temperature
- ½ cup heavy cream
- 1 tsp flaky sea salt
Thumbprint Cookies
- 1 cup unsalted brown butter, room temperature
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ cup almond flour, substitute all-purpose flour
- ¼ tsp kosher salt
Topping
- 2 ounces dark chocolate, melted
- flaky sea salt
Instructions
Salted Caramel
- I highly recommend preparing the salted caramel the night before making the cookies to ensure it has enough time to cool completely.
- Here’s a simple guide for making salted caramel:
- In a sturdy saucepan over medium heat, add the sugar. Stir every 1-2 minutes until it starts to melt, forming clumps before fully melting.
- Once the sugar is completely melted and smooth, with an amber color, remove it from the heat. Stir in the butter until well combined—don’t worry if it bubbles a lot.
- Add the heavy cream and salt, mixing until the mixture is fully combined and smooth. Initially, it may not want to come together, but continue stirring, and it will blend.
- Pour the caramel into a durable glass jar and let it cool to room temperature. It can be stored in the fridge for up to a month.
- Making the caramel the night before allows it to sit covered at room temperature overnight, achieving a nice pourable consistency.
Thumbprint Cookies
- Use a stand mixer with the paddle attachment to blend softened brown butter and powdered sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
- Fold in the flour, almond flour, and salt until just combined. The dough should form a ball and be slightly sticky.
- Line a baking sheet with parchment paper.
- Scoop about 3 tablespoons of dough and roll into balls, using a size 20 cookie scoop.
- Lightly flour the back of a 1 tablespoon measuring spoon and press it into the dough balls to flatten slightly and create a deep divot.
- Place the baking sheet in the freezer for at least 20 minutes (or in the fridge for 40 minutes) to firm up the cookies and prevent spreading during baking.
- Preheat your oven to 350°F.
- Bake for 9-11 minutes until the edges are set and starting to brown. Rotate the pan halfway through baking for the best results.
- Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a cooling rack.
- Once fully cooled, fill each cookie with about 2 teaspoons of homemade salted caramel. Chill in the fridge for 30 minutes to let the caramel firm up.
- Melt the dark chocolate, let it cool slightly, then transfer it to a piping bag (or small plastic bag with the tip cut off). Drizzle the melted chocolate over the caramel-filled cookies and sprinkle with extra flaky sea salt.
Notes
- Melt unsalted butter over medium heat, stirring often. Keep a close eye on it for the butter to turn brown with specks and release a nutty fragrance.
- Once you spot brown specks, let it cook for a few seconds longer (be vigilant to avoid burning).
- Remove from heat and transfer to a small bowl to prevent further cooking. Allow it to cool for about 20 minutes in the fridge until soft and pliable.
- Note: When browning ½ cup (1 stick or 113g) of butter, about 1 tablespoon (14g) will evaporate during cooking. You can either add an extra tablespoon before browning or adjust the weight with regular unsalted butter if making larger batches.
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