Greenlake Guest House

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December 21, 2015 by: Julie & Blayne Mcaferty

Chocolate Salted Caramel Thumbprint Cookies

Chocolate Salted Caramel Thumbprint Cookies

This recipe came in my most recent issue of Sunset Magazine (December 2015). I was intrigued! Salted Caramel is so popular right now and the cookies looked delectable! Well it took us a couple tries but we are happy with the end result. Don't overcook the caramel or it will become very bitter! I should have made the holes slightly larger to accommodate more caramel!

We rolled them in a combo of sugar in the raw and regular granulated sugar prior to baking.

Ingredients (Cookies):

1 cup flour

Generous 1/2 cup unsweetened cocoa powder

1/4 tsp. salt

1/2 cup unsalted butter, at room temperature

2/3 cup granulated sugar

1 large egg yolk

1 tbsp. heavy whipping cream

1 tsp. vanilla extract

1/2 cup sparkling sugar or powdered sugar for rolling (or just leave plain)

Ingredients (Caramel):

1 cup granulated sugar

6 tbsp. unsalted butter, cut into tbsp size chunks

1/2 cup heavy cream

1/4 tsp. fine sea salt, plus about 1/2 tsp. for sprinkling

Make cookies: preheat oven to 350F. Combine flour, cocoa powder, and salt into a bowl. In another bowl with a mixer on medium speed, beat butter and sugar until pale and fluffy. Reduce speed to low and add egg yolk, cream, and vanilla.Gradually beat in flour mixture.

Scoop dough into 1 inch rounded portions and roll into balls, then roll balls in sparkling or powdered sugar to coat. Place 2 inches apart on parchment paper-lined baking sheets. With endof a thick-handled wooden spoon, gently press an indentation into center of each cookie. Bake untl cookies are just set, about 10 minutes. Let cool.

Make caramel: Put granulated sugar in a large nonstick frying pan; spread evenly. Heat over medium high heat, stirring constantly with a wooden spoon. Sugar will form clumps and eventually turn into a dark, amber colored liquid (about 6 minutes). As soon as it's liquified, reduce heat to medium-low. Add butter and stir until melted. Stirring constantly, drizzle in cream. Boil 1 minute, stirring, then remove from heat and stir in 1/4 tsp. sea salt. Scrape into a bowl and let cool completely.

Assemble cookies: Spoon about 1/4 tsp. caramel into each cookie, then sprinkle with a few grains of sea salt. (Note: There will be a lot of caramel left! Save it for another use. Do not be tempted to cook a half batch of caramel or it won't cook right).


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