Salted Caramel Thumbprint Cookies

Salted Caramel Thumbprint Cookies

The recipe is from the video below with an added twist, I dipped the cookie dough in a bowl filled with chopped walnut before baking. Amazing result!

Ingredients for the Cookies @ 24 Cookies:
  • 1 Stick Butter
  • 1 Egg
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Cup Flour
  • 1 Bowl Chopped Walnut (any nuts will do, even mixed), optional
  • Hershey Chocolate Syrup, optional

Ingredients for the Caramel:
  • 4 Tbsp Butter
  • 1/3 Cup Brown Sugar
  • 2 Tbsp Heavy Cream


Preheat oven to 350 deg F. Prepare baking sheets for 24 cookies with parchment paper.

In a medium to large mixing bowl, cream butter and sugar until well blended. Add vanilla extract and egg. Continue to mix.

Add flour slowly and continue to mix until well blended.

Scoop out dough the size of 1-inch balls. Round it out.

This next step is not shown on the video and is optional. Dip the ball of dough into bowl of chopped nuts. Cover with nuts as much or as little according to preference.

Place the cookie dough ball on baking sheet with one inch spacing. Press your thumb on top of each ball to make an indentation.

Bake in oven for 10-15 minutes.

While the cookies are baking, make the caramel filling:

On a stove set to medium-to-high heat, add butter and brown sugar on a medium pan. Stir until melted and continue mixing so it doesn't burn onto the pan.

Remove from heat and slowly mix in heavy cream. Set aside and let cool for 10 minutes.

The cookies should be finished baking by this time.

Scoop 1/2 tbsp of caramel sauce into the indentation of the cookies. Repeat until all cookies are filled. Garnish with Hershey Chocolate Syrup, if preferred.

Allow cookies to set for 30 minutes to an hour before serving or wrapping into gifts.


And here's the source video:

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