Salted Caramel Almond Thumbprint Cookies
These easy salted caramel almond thumbprint cookies are perfect for any holiday party or cookie exchange! They’re sweet, slightly nutty, and incredibly rich with the salted caramel filling!
- 1/2 cup butter softened
- 1 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 2 1/2 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups finely chopped almonds
Salted Caramel Filling
- 20 caramels
- 1/4 cup heavy cream
- sea salt for sprinkling
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.
Cream butter and brown sugar together until light and fluffy, about 1 minute. Add in eggs, vanilla extract, and almond extract. Beat until combined.
Add in flour, baking soda, and salt. Mix until combined (dough will be thick).
Shape dough in about 1 to 2" balls, and roll each in chopped almonds.
Place each cookie on the sheet, about 2" apart. Press your thumb in the center of each cookie, pressing down slightly.
Bake cookies for 10-12 minutes, or until cookies are slightly golden brown.
Place caramels and cream in a bowl and microwave in 30-second increments at 50% power (stirring after each hit in the microwave), until the caramel is smooth.
Fill the centers of each cookie with caramel and sprinkle with a bit of sea salt, if desired.
Calories: 201kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 100mg | Potassium: 98mg | Fiber: 1g | Sugar: 14g | Vitamin A: 180IU | Calcium: 44mg | Iron: 1mg