Salted Caramel Thumbprint Cookies with a Chocolate Drizzle

These Salted Caramel Thumbprint Cookies are buttery, irresistible and are the perfect treat for the Christmas season!

Shortbread cookies are one of my favorites because... butter. When you add caramel, dark chocolate and sea salt, it's pure heaven.

How to:

1. Cream the butter and sugar.

2. Add egg yolk and vanilla.

3. Add in flour, salt and nutmeg.

4. Roll into balls and press your thumb in the center.

5. Bake for 8-10 minutes.

6. Make caramel: Melt caramels with heavy cream and salt.

7. Spoon caramel into each cookie well.

8. Melt chocolate chips with coconut oil and drizzle over the cooled cookies.

9. Sprinkle with course sea salt (Maldon is my favorite) and enjoy!

For more cookie recipes, check out my Salted Peanut Butter Cookies, Gingerbread Cookies, and Peppermint Bark Cookies!

Happy baking!

Photos by Mary Grace Bethea.

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Salted Caramel Thumbprint Cookies with a Chocolate Drizzle

Yield: 22-24 cookies

Author: Elisabeth and Butter

prep time: 30 Mcook time: 10 Mtotal time: 40 M

ingredients:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2/3 cup granulated sugar
• 1 large egg yolk
• 1 1/2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg

For the Caramel:

• 22 small caramels, such a Kraft brand
• 3 tablespoons heavy cream
• A pinch of salt

For the Chocolate Drizzle:

• 1/2 cup dark chocolate chips
• 2 tablespoons coconut oil
• Course sea salt for topping

instructions:

How to cook Salted Caramel Thumbprint Cookies with a Chocolate Drizzle

For the Cookies:

1. 1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. 2. In a mixing bowl fitted with a paddle attachment or with a hand mixer, beat the softened butter and sugar together for 2 minutes or until light and fluffy. Scrape down the sides of the bowl and add in the egg yolk and vanilla extract and mix to combine.
3. 3. Add in the flour, salt and nutmeg and mix to combine and until dough comes together. It will be slightly crumbly.
4. 4. Roll 1 inch balls of dough in your hand until it comes together and becomes smooth. Place balls on cookie sheet and flatten slightly with your hand and then press your thumb into the center of the cookie.
5. 5. Bake for 8-10 minutes or until lightly golden on the bottoms. Gently press with your thumb again if the thumbprint has lost its shape. Transfer cookies to a wire rack to cool completely before filling.

For the Caramel:

1. 1. In a medium sized saucepan over low heat, melt together the unwrapped caramels with heavy cream, stirring often, until smooth. Fill each cookie with melted caramel.

For the Chocolate Drizzle:

1. 1. In a small saucepan, melt chocolate chips with coconut oil on low heat until smooth. Let this cool for a few minutes before drizzling with a piping bag or spoon over the cookies. Sprinkle sea salt on top.

NOTES:

These cookies are best stored in an airtight container for up to 4 days.

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