Discover the perfect balance of sweet and salty with these Salted Caramel Thumbprint Cookies, made using authentic French ingredients like unsalted butter, Guérande sea salt, and fleur de sel. Filled with homemade caramel, these buttery cookies bring a delicious taste of France to your kitchen—simple to make, impossible to resist!
Ingredients For
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The Salted Caramel Sauce
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4 oz
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2.70 oz
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7 oz
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The Cookie Dough
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8 oz
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4.80 oz
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x 1
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1 tsp
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8.80 oz
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Preparation
1
Start by making the caramel.
In a small saucepan or in the microwave, heat the cream to a simmer. Immediately turn off the heat. Cover to keep warm and set aside.
In small to medium sized saucepan, pour the water followed by the sugar. Try to avoid getting sugar on the sides of the pan, instead aiming for the middle creating a big mound (this will dissolve as it heats up).
2
To make the cookies, beat together the butter and sugar until light and fluffy. Mix in the egg yolk and vanilla. Add the flour and a pinch of sea salt and mix until combined.
3
Scoop 1-inch (2.5cm) balls of dough and place on a lined baking sheet.
Press your thumb or the back of a ½ teaspoon measuring spoon into the dough to create an indentation.
4
Chill 30 minutes and then bake at 350F/175C for about 12-14 minutes until the edges just start to brown.
Press the indentation back into the cookie, while they are still warm, and fill with a dollop of salted caramel. (Reheat the caramel if needed if it gets too firm to spoon into the middle).
5
Sprinkle with fleur de sel, as a finishing touch.
Let the cookies cool at room temperature about 20 to 30 minutes to firm up the caramel before serving.
Store any extra caramel in an airtight container in the fridge for up to 1 month.
© Molly Wilkinson
Contributor
Molly Wilkinson
Pastry chef
