Salted Caramel Thumbprint Cookies (Printer-Friendly)

Buttery thumbprint cookies filled with rich salted caramel and finished with a sprinkle of flaky sea salt.

# List of Ingredients:

→ Cookie Dough

01 - 2 sticks unsalted butter, softened
02 - ½ cup granulated sugar
03 - 2 large egg yolks
04 - 1 tsp pure vanilla extract
05 - 2¼ cups all-purpose flour
06 - ¼ tsp salt

→ Caramel Filling

07 - 1 cup granulated sugar
08 - 6 tbsp unsalted butter, cut into cubes
09 - ½ cup heavy cream, room temperature
10 - ½ tsp flaky sea salt, adjust to taste

# Preparation Steps:

01 - Cream softened butter and sugar until light and fluffy, about 2 to 3 minutes. Add egg yolks and vanilla extract; mix until just combined. Gradually incorporate flour and salt on low speed until a soft dough forms, taking care not to overmix.
02 - Scoop approximately 1 tablespoon of dough per cookie and roll into smooth balls. Arrange on a parchment-lined baking sheet, spacing 2 inches apart. Using your thumb or the back of a teaspoon, press a well into the center of each ball. Chill the tray in the refrigerator for 30 minutes to firm the dough.
03 - Preheat oven to 350°F (175°C). Bake cookies for 14 to 16 minutes, until edges are lightly golden. If wells puff during baking, gently re-press with a teaspoon while still warm. Allow cookies to cool completely on a wire rack.
04 - In a heavy-bottomed saucepan over medium heat, melt sugar while stirring continuously until deep amber in color. Immediately whisk in butter until fully incorporated. Remove from heat and gradually whisk in room-temperature heavy cream until smooth. Return briefly to low heat if necessary. Stir in flaky sea salt and let caramel cool until thick but pourable.
05 - Spoon or pipe the cooled caramel generously into the cooled cookie wells, avoiding overflow. Allow caramel to set at room temperature or refrigerate briefly before serving for a cleaner presentation.

# Additional Suggestions:

01 - Chilling shaped dough before baking preserves cookie shape and prevents spreading.
02 - Cook caramel to a deep amber but avoid burning; cool to thick, spoonable consistency for optimal filling texture.
03 - Use a teaspoon to re-indent wells right after baking if they puff up.

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