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Yields36 Servings
 16 ½ oz Refrigerated Sugar Cookies
 ¼ cup Flour
 11 oz Caramel, about 22 pieces
 2 tbsp Heavy Whipping Cream
 1 tsp Sea Salt, kosher
1

Preheat oven to 350 degrees.

2

Crumble cookie dough; knead in flour until well mixed. Shape dough into 36 (1 inch) balls. Place 1 inch apart on ungreased cookie sheets. Bake 11-13 minutes or until edges are light golden brown.

3

Using the back of a teaspoon, make slight indention in the center of each cookie. Cool 1 minutes on cookie sheets. Remove to cooling rack. Cool completely, about 30 minutes.

4

In a small microwavable bowl, microwave caramels and whipping cream uncovered on HIGH for 1-2 minutes, stirring after 1 minute, until caramels are melted and smooth.

5

Spoon about 1/2 tsp caramel into center of each cookie; sprinkle with salt. Let stand about 10 minutes or until caramel is set. Store covered in refrigerator up to 1 week.

Ingredients

 16 ½ oz Refrigerated Sugar Cookies
 ¼ cup Flour
 11 oz Caramel, about 22 pieces
 2 tbsp Heavy Whipping Cream
 1 tsp Sea Salt, kosher

Directions

1

Preheat oven to 350 degrees.

2

Crumble cookie dough; knead in flour until well mixed. Shape dough into 36 (1 inch) balls. Place 1 inch apart on ungreased cookie sheets. Bake 11-13 minutes or until edges are light golden brown.

3

Using the back of a teaspoon, make slight indention in the center of each cookie. Cool 1 minutes on cookie sheets. Remove to cooling rack. Cool completely, about 30 minutes.

4

In a small microwavable bowl, microwave caramels and whipping cream uncovered on HIGH for 1-2 minutes, stirring after 1 minute, until caramels are melted and smooth.

5

Spoon about 1/2 tsp caramel into center of each cookie; sprinkle with salt. Let stand about 10 minutes or until caramel is set. Store covered in refrigerator up to 1 week.

Salted Caramel Thumbprint Cookies