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Salted Caramel Thumbprint Cookies | Christmas Cookies Recipe
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Salted Caramel Thumbprint Cookies 

9 9 9
WW Freestyle: 9
Prep Time1 hr
Cook Time20 mins
Cooling Time20 mins
Total Time1 hr 20 mins
Thick, soft, chewy, and gooey Thumbprint Cookies filled with caramel, drizzled with chocolate, and sprinkled with salt.
Course: Cookies
Cuisine: American
Servings: 24 Cookies
Calories: 191

Ingredients

FOR THE COOKIES

  • 1 cup (16 tablespoons) unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour

FOR THE FILLING

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

Instructions 

FOR THE COOKIES

  • Preheat oven to 350°F.
  • Line two baking sheets with parchment paper.
  • In a large mixing bowl, beat the butter on high speed until creamy, about 1 minute.
  • Lower speed to medium and add the powdered sugar, vanilla extract and salt; continue to beat until combined. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour in the flour; with mixer on low speed, beat mixture until soft dough is formed.
  • Pinch off 1 tablespoon of cookie dough and shape into smooth balls. If the dough is too soft to handle, put in the fridge for 10 minutes.
  • Arrange dough balls about 1-1/2 inches apart on the lined cookie sheets. Using the back of a 1/2 teaspoon measure, press down into the middle of each ball to make a well. If the edges crack, reroll the cookie dough ball.
  • Bake for 16 to 20 minutes, or until the tops of the cookies are dry and edges are golden brown.
  • Cool for 5 minutes on the cookie sheet; transfer from cookie sheet to cooling racks. Cool completely, about 20 minutes.
  • In the meantime, prepare the filling.

FOR THE FILLING

  • In microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once or twice, until caramels are melted.
  • Spoon caramel into indentation of each completely cooled cookie; let stand about 10 minutes.
  • Drizzle each cookie with melted chocolate; sprinkle with salt.
  • Let stand about 10 minutes or until chocolate is set.
  • Serve.

Notes

HOW TO MAKE AHEAD
  • Baked, unfilled cookies can be frozen for 1 month. Arrange the cookies in single layers, divided by waxed paper in an airtight container.
  • You can also keep unfilled cookies on the kitchen counter at room temperature for 5 days.
  • Cookies can be filled up to 3 days ahead; once filled, arrange on a sheet pan in one layer and cover with plastic wrap. Make sure the plastic wrap isn't touching the caramel. Store at room temperature.
 
WW FREESTYLE POINTS: 9
Nutrition Facts
Salted Caramel Thumbprint Cookies 
Amount Per Serving (1 cookie)
Calories 191 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 22mg7%
Sodium 154mg6%
Potassium 60mg2%
Carbohydrates 23g8%
Fiber 0g0%
Sugar 12g13%
Protein 2g4%
Vitamin A 255IU5%
Vitamin C 0.1mg0%
Calcium 31mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: christmas cookies, chocolate cookies, caramel, thumbprint cookies