Salted Caramel Thumbprint Cookies
These Salted Caramel Thumbprint Cookies are tender, buttery, and filled with a luscious pool of creamy caramel, finished with a delicate drizzle of melted chocolate and a sprinkle of sea salt. They are the kind of cookies that belong on every holiday dessert table—rich, elegant, and irresistibly soft. Whether you are planning a Christmas cookie exchange, preparing festive dessert trays, or simply craving a comforting homemade treat, these thumbprint cookies never fail to impress.
The cookie base is a simple shortbread made with only a few pantry ingredients, yet it delivers exceptional texture. Each cookie bakes up perfectly soft with a subtle crisp edge, while the caramel center stays delightfully chewy. The final touch of chocolate and sea salt creates a balanced sweet-salty contrast that makes these cookies truly unforgettable.
These cookies require no chilling time and come together seamlessly, making them ideal for busy holiday baking days. They also store and freeze well, so you can prepare them in advance and assemble the filling when you are ready to serve.
Why You Will Love This Recipe
A simple dough with only five ingredients.
The cookie dough is made from butter, powdered sugar, vanilla, salt, and flour. Despite its simplicity, it yields a soft, melt-in-your-mouth shortbread texture.
No chilling required.
You can shape and bake the cookies right away. However, a brief 10-minute chill can help if the dough becomes too soft to handle.
Quick and easy caramel filling.
Instead of preparing caramel from scratch, this recipe uses soft caramel candies melted with half-and-half for a smooth, creamy center.
Versatile filling options.
These cookies can be filled with caramel, chocolate, jam, lemon curd, or any of your favorite fillings. They are easily adaptable for every season.
Ingredients
For the Cookies
- 1 cup (16 tablespoons) unsalted butter, softened
- ⅔ cup powdered sugar
- 1½ teaspoons pure vanilla extract
- ½ teaspoon salt
- 2¼ cups all-purpose flour
For the Caramel Filling
- 12 soft caramel candies, unwrapped and chopped (such as Kraft caramels)
- 2 tablespoons half-and-half
- ⅓ cup dark chocolate chips, melted for drizzling
- Coarse sea salt, for finishing
Detailed Ingredient Notes
Butter: Use unsalted butter that has softened to room temperature. This ensures the dough creams smoothly and incorporates air for the perfect cookie texture.
Powdered sugar: Provides a tender crumb and a smooth cookie structure, unlike granulated sugar which can produce a firmer cookie.
Flour: For accuracy, weigh your flour or use the spoon-and-level method. Too much flour can make the dough dry and crumbly.
Caramels: Kraft or Werther’s soft caramels melt easily and produce a creamy, rich filling. If desired, homemade caramel can be used instead.
Chocolate: Dark chocolate balances the sweetness of the caramel, but semi-sweet, milk, or white chocolate are equally delicious.
Sea salt: A coarse or flaky sea salt such as Maldon works best. Do not substitute table salt, as the flavor is too harsh and the crystals are too fine.
Step-by-Step Instructions
Make the Cookies
- Prepare the baking sheets.
Preheat your oven to 350°F. Line two large baking sheets with parchment paper to prevent sticking and promote even baking. - Cream the butter.
In a large mixing bowl, beat the softened butter on high speed for about 1 minute, or until light and creamy. - Add the sugar, vanilla, and salt.
Reduce the mixer speed to medium and add the powdered sugar, vanilla extract, and salt. Continue mixing until the ingredients are well combined. Scrape down the sides of the bowl as needed. - Add the flour.
Turn the mixer to low speed and add the flour. Mix until the dough comes together into a soft, smooth mass. - Shape the dough.
Scoop out about 1 tablespoon of dough for each cookie. Roll the dough between your palms to create smooth, even balls. If the dough becomes too soft, place it in the refrigerator for 10 minutes. - Create the indentations.
Place the dough balls 1½ inches apart on the prepared baking sheets. Use the back of a ½-teaspoon measuring spoon to gently press into the center of each ball, forming a well. If the edges crack, simply roll the dough again and reshape. - Bake the cookies.
Bake for 16 to 20 minutes, or until the tops appear dry and the bottoms and edges are lightly golden. Avoid overbaking for the softest texture. - Cool completely.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool fully before filling.
Add the Filling
- Melt the caramels.
In a microwave-safe bowl, combine the chopped caramels and half-and-half. Microwave in intervals of 30 to 45 seconds, stirring vigorously after each interval until the mixture is smooth and completely melted. - Fill the cookies.
Spoon the warm caramel into the indentations of the cooled cookies. Allow them to sit for about 10 minutes so the caramel can set slightly. - Drizzle with chocolate.
Using a spoon or piping bag, drizzle the melted chocolate across the tops of the cookies in thin lines. Immediately sprinkle with coarse sea salt. - Let the cookies set.
Allow the cookies to sit for about 10 minutes, or until the chocolate has firmed.
Tips for Perfect Thumbprint Cookies
- If the dough cracks while forming the indent, roll it again gently to smooth the edges.
- Use a light hand when creating the indentation to minimize cracking.
- Always fill the cookies once they have fully cooled to prevent the caramel from melting and spreading.
- If the caramel becomes too thick while filling, reheat it for a few seconds and stir again.
Variations
Fruit Preserves:
Fill the centers with strawberry jam, peach preserves, plum jam, or lemon curd.
Chocolate Centers:
Use melted chocolate or a chocolate ganache filling.
Peppermint:
Swap the sea salt for crushed peppermint candies for a festive winter version.
Nut Topping:
Sprinkle chopped pecans, walnuts, or almonds over the caramel before the chocolate sets.
Make-Ahead and Storage
- Unfilled cookies: Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month.
- Filled cookies: Best enjoyed within 3 days. Store in a single layer on a tray, lightly covered with plastic wrap that does not touch the caramel.
- Dough: Can be prepared ahead and refrigerated for up to 2 days before shaping and baking.