Salted Caramel Thumbprint Cookies
The ultimate comfort food! These Salted Caramel Thumbprint Cookies melt in your mouth, combining rich caramel with a hint of salt for a delightful treat. Perfect for any occasion, these cookies will be the highlight of your dessert table. Make them tonight and impress your friends and family!
Equipment
- Frying Pan
- Whisk
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup Flour
- 1/8 teaspoon Salt
- 1/2 cup Unsalted Butter
- 1/4 cup White Sugar
- 1/4 cup Light Brown Sugar
- 1 large Egg separated
- 1 teaspoon Vanilla
- 1/2 cup Almonds chopped
- 20 Kraft Caramel Squares unwrapped
- 1/4 cup Heavy Whipping Cream
- Sea Salt for assembly
Instructions
- Step 1: Begin by creaming together the unsalted butter and white sugar in a mixing bowl. Beat on medium speed until the mixture becomes light and fluffy, which usually takes about 2 to 3 minutes. You want this mixture to be airy to create the perfect cookie texture.
- Step 2: Next, add in the light brown sugar, egg yolk, and vanilla to the butter mixture. Beat until everything is well combined. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- Step 3: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed. This will help prevent any flour from flying out of the bowl. Mix until the dough resembles lumpy wet sand and is just combined.
- Step 4: Be cautious not to overbeat the dough, as this can lead to a sticky cookie. Once you’ve reached the desired consistency, it’s time to form the dough into balls. Take about a tablespoon of dough and roll it into a ball. Place the balls on a baking sheet lined with parchment paper.
- Step 5: After forming the balls, refrigerate them for about 30 minutes. Chilling the dough helps the cookies maintain their shape while baking. In the meantime, you can prepare your egg white by beating it until frothy.
- Step 6: Once the dough is chilled, remove it from the refrigerator. Dip each ball into the beaten egg white, ensuring it's fully coated, then roll it in the chopped almonds. This adds a lovely crunch to the cookies.
- Step 7: Using your thumb or a round-ended tool, create an indentation in the center of each cookie. This is where the delicious caramel will go later, so make sure it’s deep enough!
- Step 8: Preheat your oven to 350 degrees Fahrenheit. Place the cookies in the oven and bake them for about 15 minutes or until they are lightly golden. Keep an eye on them to make sure they don’t overbake!
- Step 9: While your cookies are baking, it’s time to prepare the caramel sauce. In a saucepan over low heat, combine the Kraft caramel squares and heavy whipping cream. Stir continuously for approximately 7 to 8 minutes until the mixture is smooth and melted.
- Step 10: Once out of the oven, remove the cookies from the baking sheet and allow them to cool on a wire rack. After they’ve cooled slightly, fill the indentation of each cookie with the warm caramel sauce. Be generous!
- Step 11: Finally, sprinkle a pinch of sea salt on top of each filled cookie. This finishing touch enhances the flavor and gives them that signature taste!
Notes
- Tip 1: Store cookies in an airtight container at room temperature for up to a week. If they last that long!
- Tip 2: You can freeze the unbaked cookie dough for up to three months. Just thaw before baking!
- Tip 3: Pair these cookies with a glass of cold milk or a warm cup of coffee. The combination is heavenly!
- Tip 4: Drizzle melted chocolate over the caramel for an even richer flavor.
- Tip 5: Try different nuts like pecans or walnuts in place of almonds for a unique taste.