Salted Caramel Thumbprint Cookies

Buttery shortbread cookies filled with silky, sweet dulce de leche and topped with a sprinkle of salt to create the perfect salted caramel cookie.  If you asked me what my favorite flavor was, up until a couple of years ago I would have told you chocolate without skipping a beat but then I learned to make caramel myself and that changed completely.  Now I am basically caramel obsessed - whether it be homemade vanilla bean soft caramels (recipe coming soon), dulce de leche, caramel sauce, or basically any baked good recipe involving caramel you can count me in.  Of course, I still love chocolate, especially caramel covered in chocolate...perhaps next time I make these cookies I will try drizzling them with chocolate?? Now that is an idea to remember!

These cookies are absolutely amazing, perfect for caramel lovers like me or anyone who appreciates an easy to prepare and delicious cookie that only requires a few ingredients.  The shortbread cookies aren't too sweet which compliments the rich, caramel filling very well.  The sprinkle of salt makes the caramel flavor pop and nicely balances the sweetness.  Plus just look at how beautiful they are with the bold amber centers that resemble lovely little caramel kisses.  I would highly recommend that you give these cookies a try for one of your upcoming holiday events this season.  One thing to note is that the dulce de leche does remain a bit sticky, so they are not the easiest cookie to package.  However, you won't be disappointed by how yummy these cookies are, so hopefully that makes up for the fact they are not very easy to transport.  You could also change the filling in the cookies, if you don't share my love for caramel.  You could try nutella, chocolate kisses or other chocolate candies, or even put some jam in the centers before you bake them and you have beautiful traditional jam thumbprint cookies!  

Salted Caramel Thumbprint Cookies

1 cup (2 sticks) softened butter
2/3 cup white sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
14 oz dulce de leche
1/2 tsp sea salt or other flaky salt

Cream the softened butter together with the sugar using an electric mixer or a whisk by hand until light and fluffy.  Mix in the vanilla and then add the flour in several additions until everything is well combined.  Scoop out small spoonfuls of the dough and roll into approximately 1.5 inch balls.  Place the dough balls on a parchment lined (optional) baking tray, flatten each ball slightly and then lightly press your thumb into the center of each cookie to form a well.

Bake the cookies at 350°F for about 10 to 12 minutes or until they are very slightly golden brown around the bottom edges.  Cool the cookies completely on wire racks.  Once the cookies have cooled, spoon the dulce de leche into a zipper bag and cut a small hole in one corner.  Use the bag to pipe dollops of caramel into the well of each cookie.  Sprinkle the top of each cookie with a few flakes of salt.  These cookies are best if served the same day, but they can be stored in the refrigerator for maybe one day. The caramel does remain sticky so you can't stack these cookies on each other without making a mess.

For instructions on how to make homemade dulce de leche see the very bottom of my post for dulce de leche revel bars. You can also purchase this premade at most grocery stores.

Enjoy!