Salted Caramel Thumbprint Cookies
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These salted caramel thumbprint cookies are my go to when I want something impressive but don't have much time. With just forty five minutes from start to finish, they come together faster than you'd expect. The combination of buttery dough studded with chocolate chips and topped with gooey caramel and flaky sea salt is absolutely irresistible. Brown sugar in the dough adds natural molasses which contains minerals like potassium and magnesium, making these treats slightly more nourishing than typical cookies. Best of all, you likely have everything in your pantry already, so there's no need for a special trip to the store.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 120 gunsalted butter
- 2 nulleggs
- 2 gsalt
- 1 gsea salt
- 50 gcaramel sauce
- 1 mlvanilla extract
- 1 gflaky sea salt
- 100 gsemisweet chocolate chips
- 1 gbaking soda
- 1 gbaking powder
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: use a silicone mat for easier cleanup.
- 2
In a medium-sized bowl, whisk together the flour, baking soda, and baking powder. Set aside.
Tip: Optional: use a pastry blender for a flakier texture.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy, about 2-3 minutes.
Tip: Optional: use an electric mixer for faster results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Optional: make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Optional: use a rubber spatula for scraping the sides of the bowl.
- 6
Divide the dough into 12 equal pieces and roll each into a ball. Flatten slightly into a disk shape.
Tip: Optional: use a cookie scoop for uniform cookies.
- 7
Place a small spoonful of caramel sauce into the center of each disk. Fold the dough over to form a thumbprint, pressing the edges to seal.
Tip: Optional: use a fork to crimp the edges for a decorative touch.
- 8
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Optional: rotate the baking sheet halfway through baking for even cooking.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Optional: sprinkle with flaky sea salt while still warm for added flavor.
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