Fill your cookie jars and tins with a batch of these irresistible goodies.
Salted Caramel Thumbprint Cookies
Makes about 48
- 1 cup plus 1½ tablespoons unsalted butter, softened and divided
- 1¾ cups sugar, divided
- 1 large egg
- 3¾ teaspoons vanilla extract, divided
- 2½ cups all-purpose flour
- 1½ teaspoons kosher salt, divided
- ¼ teaspoon ground nutmeg
- ¼ cup plus 2 tablespoons heavy whipping cream
- 3 tablespoons water
- 1½ tablespoons light corn syrup
- ¼ cup bittersweet chocolate chips
- Garnish: sea salt
- In a large bowl, beat 1 cup butter and 1 cup sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg and 3 teaspoons vanilla until combined.
- In a medium bowl, whisk together flour, 1 teaspoon salt, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- Roll dough into ½-inch balls, and place 2 inches apart on prepared pans. Using your thumb or the back of a spoon, gently make an indentation in center of each ball.
- Bake until lightly browned, 15 to 18 minutes. Remove from oven, and press down centers again. Remove from pans, and let cool completely on wire racks.
- In a small saucepan, bring cream and remaining 1½ tablespoons butter to a simmer over medium-high heat. Cover; turn off heat.
- In a large heavy-bottomed saucepan, bring 3 tablespoons water, corn syrup, and remaining ¾ cup sugar to a boil over medium heat, stirring until sugar is dissolved. Cook until a candy thermometer registers 350°. Remove from heat; gradually add cream mixture, gently stirring until combined. Stir in remaining ¾ teaspoon vanilla and remaining ½ teaspoon salt. Let cool for 5 minutes.
- Spoon about 2 teaspoons caramel into centers of cookies. Let cool until caramel is set, at least 1 hour or overnight.
- In a small microwave-safe bowl, heat chocolate chips on high in 30-second intervals, stirring between each, until melted. Drizzle over cookies. Garnish with sea salt, if desired.
Cookies can be made a day ahead and stored in a single layer. Garnish with sea salt just before serving.