Salted Caramel Cookies

Healthy eating is extremely important to me and my family.  That being said, there is something so wonderful about a decadent, rich, dessert, and sometimes, I just can’t help myself.  This winter, salted caramel anything has been my favorite go-to treat.

It seems like salted caramel is everywhere!  Even Starbucks has been whipping up salted caramel lattes and they are delicious!  This is a recipe that I found on BabyCenter back in December and was adapted from A Cozy Kitchen.  It was extremely easy to make, and they were a big hit at the many holiday parties that I brought them to.  I hope you enjoy it!!


  • 1 1/2 stick of unsalted butter, room temperature
  • 1/2 cup of granulated sugar
  • 1 large egg
  • 1/2 teaspoon of pure vanilla extract
  • 1 3/4 cup of all-purpose flour
  • 1/8 teaspoon kosher salt

Caramel: (**You can either use this recipe to make your caramel or simply melt the store bought kind.  I cheated and used the store bought kind, but it was a little bit harder than I would have liked.  Next time I will definitely be trying to make my own!)

  • 1/2 cup of granulated sugar
  • 2 1/2 tablespoons unsalted butter, room temperature
  • 1/4 cup heavy whipping cream


Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight.

Scoop level tablespoons of dough and roll into balls.

Place on a silpat or parchment-lined cookie sheet.  (I used a silpat and worked perfectly!)

Press your thumb into the top of each ball, creating a place for the caramel. (I let my son help me do this, because he loves to help me bake.  When he wasn’t looking, I made the thumbprints bigger.)

Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (Be careful!! I did a good job of burning my fingers while trying to do this.  I found that a baby spoon, if you have one around, did just as good of a job!) Let them cool. While they’re cooling, make the caramel…or melt your store bought caramel like I did! 😉

To make the caramel:

Combine the sugar and 2 tablespoons water in a medium saucepan.  Do not stir. Cook over medium-high heat to a dark caramel color, swirling as it begins to brown to distribute the sugar. While the sugar and water cooking, heat up the cream in a saucepan or microwave just until warm.

Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, then settle down to a velvety caramel.

By now your cookies should be cooled. Spoon the caramel in to the thumbprints and top with sea salt.


Makes approximately 2 dozen cookies.