Description
These delightful cookies feature a rich and buttery dough with a gooey salted caramel center, making them a perfect treat for any occasion. The combination of sweet and salty creates an irresistible flavor profile, and the thumbprint shape allows for the caramel to shine.
Ingredients
Scale
For the Cookie Dough:
- 2 cups all-purpose flour (sifted)
- 1 cup unsalted butter (softened, room temperature)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
For the Filling:
- 1 cup salted caramel sauce (store-bought or homemade)
- Sea salt flakes (for garnish)
Instructions
- Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
- Cream the Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Continue beating until the mixture is light and fluffy, about 3-4 minutes.
- Add the Egg Yolk and Vanilla: Add one egg yolk and vanilla extract to the butter-sugar mixture and continue mixing until fully incorporated, aiming for a smooth, creamy consistency.
- Mix in the Dry Ingredients: Gradually add the sifted all-purpose flour and salt to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this could result in tough cookies.
- Shape the Cookies: Use a small cookie scoop or your hands to form the dough into 1-inch balls. Place them onto the prepared baking sheets, spacing them about two inches apart. Press your thumb or the back of a measuring spoon gently into the center of each cookie to create a small indentation.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown, and the centers remain slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Add the Salted Caramel Filling: Once the cookies are fully cooled, fill the indentations with salted caramel sauce. If using store-bought caramel, drizzle it generously into each indentation. If using homemade caramel, let it cool slightly before piping it into the cookies for better control.
- Garnish with Sea Salt: Finish off by lightly sprinkling each filled cookie with sea salt flakes, adding a delightful contrast to the sweetness of the caramel.
Notes
- Storage: Store these cookies in an airtight container at room temperature for up to 1 week. If you want to keep them fresh longer, you can freeze the baked cookies without the caramel filling and add the caramel later.
- Serving: Serve these cookies on a festive tray for a holiday treat, or enjoy them as a snack with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 160
- Sodium: 120mg
- Fat: 8g
- Carbohydrates: 22g
- Protein: 1g