Salted Caramel Thumbprint Cookies

Today my friend Emma and I (follow her on Instagram here, I promise she’s super cool) were searching the web looking for a fun summer dessert to make when we came across these on the Land-O-Lakes website. The recipe is for a traditional shortbread cookie, although you can easily interchange that with your favorite drop cookie recipe and top it with the salted caramel topping. Down below will be our take on this fun recipe.


  • Cookie
    • 2/3 cup unsalted butter at room temperature (10 2/3 tablespoons)
    • 1/2 cup sugar
    • 2 egg yolks
    • 1 tsp vanilla
    • 1 1/2 cup all-purpose flour
  • Filling
    • 1/2 cup packed brown sugar
    • 1/4 cup unsalted butter
    • 2 tbsp heavy whipping cream
    • 1/4 tsp table salt
    • sea salt for garnish



  • Beat the sugar, vanilla, egg yolks, and butter at medium speed until creamy. Make sure to continuously scrape the sides down to incorporate all the ingredients.
  • Slowly add flour to prevent a flour explosion and mix until well combined.
  • Form the dough into a ball and chill for 1 hour.
  • Preheat the oven to 375 and line two cookie sheets with parchment paper. Roll the dough into 1-inch balls and place them 2 inches apart on the cookie sheet.
  • Indent the middle of the cookies with the end of a wooden mixing spoon, make sure the holes are deep and away from the edges because the cookie will raise when cooking and the holes may become more shallow and wide. Bake until golden brown (10 minutes).
  • Mix the sugar and butter over medium heat (too high and it will burn) until smooth and beginning to boil. Then add the table salt and continue to stir for one more minute. Let cool.
  • Use a small spoon to carefully spoon the caramel into the cooled cookies and sprinkle the sea salt.

Makes 2 dozen cookies

**You can buy the measuring spoons here, the hand mixer here, and the cat measuring cups here.



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