Salted Caramel Thumbprint Cookies – Buttery, Chewy, and Perfectly Sweet

These Salted Caramel Thumbprint Cookies are the kind of treat that makes people hover around the cookie plate. They’re buttery, soft, and filled with silky caramel, finished with a sprinkle of flaky sea salt. Each bite balances sweet and salty in the best way.

They look special enough for holidays but are easy enough for a weeknight bake. If you love caramel and a little crunch of salt, this is your cookie.

What Makes This Special

These cookies blend a classic shortbread-style base with a rich, glossy caramel center. The dough is simple, so the flavors shine.

A light hand with the salt elevates the caramel without overpowering it. They hold their shape well, bake evenly, and stay tender for days. It’s a bakery-worthy result with minimal fuss.

Ingredients

• 1 cup (226 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/4 tsp fine sea salt
• 1 cup soft caramels (about 20–24 pieces), unwrapped
• 2–3 tbsp heavy cream
• Flaky sea salt, for topping
• Optional: 1/2 cup finely chopped pecans or almonds for rolling

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 350°F (175°C).

   Line two baking sheets with parchment paper.

2. Cream the butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes. This creates a soft, tender cookie.
3. Add egg and vanilla: Mix in the egg and vanilla until just combined. Scrape the bowl so everything blends evenly.
4. Add dry ingredients: Whisk flour and fine sea salt in a separate bowl.

   Add to the butter mixture and mix on low until a soft dough forms. Don’t overmix.

5. Shape the cookies: Scoop 1-tablespoon portions and roll into smooth balls. If using nuts, roll the dough balls in chopped nuts to coat.
6. Make the “thumbprint”: Place balls on the sheet, spacing 2 inches apart.

   Use your thumb or the back of a 1/2-teaspoon measuring spoon to press a shallow well in the center. If cracks form, gently pinch them closed for a neater look.

7. Bake: Bake 10–12 minutes until the edges are set but not browned. The cookies should stay pale and soft. If the centers puff, press the wells again gently right out of the oven.
8. Make the caramel: While cookies cool slightly, melt caramels with heavy cream in a small saucepan over low heat, stirring until smooth. If too thick, add a splash more cream; if too thin, let it cool a minute to thicken.
9. Fill: Spoon warm caramel into each well, about 1 teaspoon per cookie.

   Tap the sheet gently to level the caramel.

10. Finish with salt: Sprinkle a pinch of flaky sea salt on top while the caramel is still warm so it adheres.
11. Set and serve: Let cookies cool until the caramel firms slightly. They’re perfect when the centers are set but still soft and chewy.

Keeping It Fresh

Store cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers to prevent sticking.

For longer storage, freeze in a single layer until solid, then transfer to a bag or container for up to 2 months. Thaw at room temperature—no reheating needed.

Why This is Good for You

While these are a treat, there are still a few wins. Portion control is built in—one cookie satisfies a sweet craving. A touch of sea salt helps balance sweetness, making each bite feel more satisfying.

Serve them with fruit or tea for a mindful treat moment.

What Not to Do

• Don’t overbake. Browning means the cookies will turn dry and crumbly.
• Don’t skip the salt. A tiny sprinkle brings the caramel to life.
• Don’t overfill the wells. Too much caramel will spill and harden on the sides.
• Don’t rush the caramel. High heat scorches. Keep it low and stir.
• Don’t use cold butter. Softened butter creates the right texture and lift.

Alternatives

• Chocolate center: Fill with warm ganache (chocolate + cream) and top with sea salt.
• Dulce de leche swap: Use canned dulce de leche instead of melted caramels for a deeper flavor.
• Gluten-free: Use a 1:1 gluten-free baking flour blend. Chill dough 20 minutes for easier shaping.
• Nutty coating: Roll dough balls in finely chopped pecans, almonds, or hazelnuts for crunch.
• Spiced dough: Add 1/2 tsp cinnamon or cardamom to the flour for warmth.

FAQ

Can I make the dough ahead?

Yes.

Wrap and chill the dough for up to 48 hours. Let it sit at room temperature for 15–20 minutes before shaping so it softens slightly.

My caramel hardened too much—what can I do?

Warm it gently with another teaspoon of cream, stirring until smooth. Refill as needed.

Avoid overheating, which makes it grainy.

How do I keep the cookies from cracking?

Roll dough into very smooth balls and press the wells slowly. If cracks appear, pinch them closed before baking. Slight cracks are normal and still look charming.

Can I use homemade caramel sauce?

Absolutely.

Use a thicker sauce so it sets in the center. If it’s runny, cook it a bit longer to reduce, or chill the sauce briefly before filling.

Do these travel well?

Yes. Let them set completely, then layer with parchment in a snug container.

Avoid heat so the caramel doesn’t soften and smear.

In Conclusion

Salted Caramel Thumbprint Cookies bring together buttery dough, smooth caramel, and a kiss of flaky salt for a treat that feels special and tastes irresistible. They’re simple to make, pretty on a platter, and always a crowd favorite. Keep this recipe on hand for holidays, bake sales, or any time you want something sweet and satisfying.