Salted Caramel Thumbprint Cookies – Healthy Recipes

Thick, soft, chewy, and gooey Thumbprint Cookies crammed with caramel, drizzled with chocolate, and sprinkled with salt. A simple and pleasant Christmas cookie recipe.

Completely scrumptious and wealthy Salted Caramel Thumbprint Cookies will develop into your most favourite cookie recipe ever! Caramel and chocolate lovers gained’t have the option to withstand these superior treats… with salt on high! 

Buddies, it’s very not like me to share a wealthy and buttery cookie recipe, however Christmas is on its approach and I GOT to have me some cookies. You, as properly. Thus, I current to you this excellent candy and salty mixture. It’s a cookie recipe that incorporates caramel, chocolate, and a ending sprinkle of salt. 

The cookies are fabulous, and everybody can be asking you for the recipe.

HOW TO MAKE SALTED CARAMEL THUMBPRINT COOKIES

• To make the batter, we’re going to mix our flour with creamed butter and sugar – this takes all of 5 minutes.
• When prepared, form dough into 1-inch balls and place onto a cookie sheet. If dough is simply too smooth to deal with, put within the fridge for 10 minutes.
• Utilizing the again of a 1/2 teaspoon measure, press down into the center of every dough ball to make a properly.
• We are going to bake these cookies at 350F for 16 minutes, and as much as 20 minutes. We’re searching for browned edges and dry tops. I like to recommend to start out checking on the 15 minute mark.
• As soon as they’re carried out baking, take away from the oven and let fully cool; about 20-ish minutes.
• Within the meantime, soften the caramels, then spoon melted caramel into indentation of every cooled cookie.
• Drizzle cookies with melted chocolate, sprinkle with salt, and let stand about 10 minutes or till chocolate is ready. FYI: Coarse or flaky sea salt works greatest.

These are an all-time favourite cookie recipe, and the filling choices are completely infinite, however for the Season, I feel caramel is the only option.

Alright, run to your kitchen and make some already!

HOW TO MAKE THUMBPRINT COOKIES AHEAD

• Baked, unfilled cookies will be frozen for 1 month. Organize the cookies in single layers, divided by waxed paper in an hermetic container.
• You may also hold unfilled cookies on the kitchen counter at room temperature for five days.
• Cookies will be stuffed as much as three days forward; as soon as stuffed, prepare on a sheet pan in a single layer and canopy with plastic wrap. Be sure the plastic wrap isn’t touching the caramel. Retailer at room temperature.
• ComponentsFOR THE COOKIES
  • 1cup (16 tablespoons) unsalted butter, softened
  • 2/3cup powdered sugar
  • 1 1/2teaspoons pure vanilla extract
  • 1/2teaspoon salt
  • 2 1/4cups all-purpose flour

  FOR THE FILLING

  • 12(11-ounces bag) caramels unwrapped
  • 2tablespoons half & half
  • 1/3cup darkish chocolate chips, melted
  • coarse sea salt,for topping

  Directions

  FOR THE COOKIES

  1. Preheat oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a big mixing bowl, beat the butter on excessive pace till creamy, about 1 minute.
  4. Decrease pace to medium and add the powdered sugar, vanilla extract and salt; proceed to beat till mixed. Scrape down the perimeters and the underside of the bowl as wanted. Flip the mixer off and pour within the flour; with mixer on low pace, beat combination till smooth dough is fashioned.
  5. Pinch off 1 tablespoon of cookie dough and form into clean balls. If the dough is simply too smooth to deal with, put within the fridge for 10 minutes.
  6. Organize dough balls about 1-1/2 inches aside on the lined cookie sheets. Utilizing the again of a 1/2 teaspoon measure, press down into the center of every ball to make a properly. If the perimeters crack, reroll the cookie dough ball.
  7. Bake for 16 to 20 minutes, or till the tops of the cookies are dry and edges are golden brown.
  8. Cool for five minutes on the cookie sheet; switch from cookie sheet to cooling racks. Cool fully, about 20 minutes.
  9. Within the meantime, put together the filling.

  FOR THE FILLING

  1. In microwavable bowl, microwave caramels and half-and-half uncovered on Excessive 1 to 2 minutes, stirring a couple of times, till caramels are melted.
  2. Spoon caramel into indentation of every fully cooled cookie; let stand about 10 minutes.
  3. Drizzle every cookie with melted chocolate; sprinkle with salt.
  4. Let stand about 10 minutes or till chocolate is ready.

  Recipe Notes

  HOW TO MAKE AHEAD

  • Baked, unfilled cookies will be frozen for 1 month. Organize the cookiesin single layers, divided by waxed paper in an hermetic container.
  • You may also hold unfilled cookies on the kitchen counter at room temperature for five days.
  • Cookies will be stuffed as much as three days forward; as soon as stuffed, prepare on a sheet pan in a single layer and canopy with plastic wrap. Be sure the plastic wrap is not touching the caramel. Retailer at room temperature.