Chocolate Salted Caramel Thumbprint Cookies

Today we're sharing a recipe for a classic flavor combination. Basically if we make anything with chocolate and salted caramel at the bakery - it sells. This is what the people want, so here's a recipe for Chocolate Salted Caramel Thumbprint Cookies.

Recipe by Mimi Council.

Chocolate Salted Caramel Thumbprints

Makes 30

Dough

1 cup (226 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

1 teaspoon organic vanilla extract

1 organic large egg

383 grams (3 cups) organic all purpose flour

Filling

30 pieces of organic milk chocolate chunks

Caramel Sauce

Course sea salt

Method

Line 2 cookie sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle at­tachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mix­ture is light in color and fluffy.

Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.

Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Place a piece of milk chocolate in the thumbprint. Refrigerate the cookie sheets for 25 minutes.

Preheat the oven to 350°F.

Bake for 19 minutes, or until lightly browned on the bot­tom. Let cool completely on the cookie sheets.

Once cooled, cover the milk chocolate centers with caramel sauce. Top with course sea salt.

Store in a cool dry place for up to 7 days.

Gluten Free - Replace the organic flour with 397 grams (2 1/2 cups plus 1 tablespoon) organic gluten free flour blend.

High Altitude - Bake at 350°F for 15 minutes, or until lightly browned on the bottom.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!