These easy salted caramel almond thumbprint cookies are perfect for any holiday party or cookie exchange! They’re sweet, slightly nutty, and incredibly rich with the salted caramel filling!
Course:
Dessert
Cuisine:
American
Keyword:
salted caramel thumbprint cookies
Servings: 2 dozen
Author: Michelle
Thumbprint Cookies
-
1/2
cup
butter, softened
-
1
cup
brown sugar
-
2
eggs
-
1/2
tsp
vanilla extract
-
1 1/2
tsp
almond extract
-
2 1/2
cups
all purpose flour
-
1/4
tsp
baking soda
-
1/4
tsp
salt
-
1 1/2
cups
finely chopped almonds
Salted Caramel Filling
-
20
caramels
-
1/4
cup
heavy cream
-
sea salt, for sprinkling
Thumbprint Cookies
-
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.
-
Cream butter and brown sugar together until light and fluffy, about 1 minute. Add in eggs, vanilla extract, and almond extract. Beat until combined.
-
Add in flour, baking soda, and salt. Mix until combined (dough will be thick).
-
Shape dough in about 1 to 2" balls, and roll each in chopped almonds.
-
Place each cookie on the sheet, about 2" apart. Press your thumb in the center of each cookie, pressing down slightly.
-
Bake cookies for 10-12 minutes, or until cookies are slightly golden brown.
Caramel Filling
-
Place caramels and cream in a bowl and microwave in 30-second increments at 50% power (stirring after each hit in the microwave), until the caramel is smooth.
-
Fill the centers of each cookie with caramel and sprinkle with a bit of sea salt, if desired.
-
Enjoy!