Learn how to prepare this incredible recipe for Salted Caramel Almond Thumbprint Cookies so that you can bring incredible flavors to your table.
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Don’t miss your chance to enjoy these incredible flavors with this Salted Caramel Almond Thumbprint Cookies recipe.
Prep Time: 20 minutes | Baking Time: 12 minutes | Total Time: 32 minutes | Makes: 24 cookies
Ingredients:
Cookies:
½ cup Sweet Cream Butter (Room Temp)
1 cup Light Brown Sugar (Packed)
2 Large Eggs
½ tsp Pure Vanilla Extract
1 ½ tsp Almond Extract
2 ½ cup All-Purpose Flour
¼ tsp Baking Soda
¼ tsp Kosher Salt
1 ½ cup Pecans (Minced)
Filling:
25 Caramel Candy Pieces (Unwrapped)
¼ Heavy Cream Sea Salt
Directions:
Step 1. Preheat oven to 325 degrees.
Step 2. Prep a cookie sheet with nonstick baking spray. Line the cookie sheet with parchment paper.
Cookies:
Step 1. Whisk flour, baking soda, and salt over a medium bowl. Pour the 1 ½ tablespoon of minced pecans in a small bowl. Set aside.
Step 2. Add butter and brown sugar in a large mixing bowl.
Step 3. Use an electric mixer to cream the two together for about 1 minute. The mixture will be light and fluffy.
Step 4. Mix in the eggs, vanilla, and almond extracts. Mix until well blended. Add in the flour mixture.
Step 5. Mix until combined. (the dough will be thick) Use a teaspoon to make rounded cookie dough.
Step 6. Measure a rounded teaspoon of dough and round each into a ball.
Step 7. Measure all of the dough into balls. Roll each dough ball in the bowl of minced pecans.
Step 8. Place each dough ball on the lined cookie sheet about 2 inches apart. Use our thumb to make a slight indentation in the center of each cookie. Bake at 325 degrees for 10-12 minutes or until a light golden brown.
Filling:
Step 1. Add the unwrapped caramels and cream in a small bowl.
Step 2. Microwave in 30 second increments. Stir after each 30 second increment.
Step 3. Repeat until the caramels are smooth.
Step 4. Use a teaspoon to fill each indentation in the cookies. Sprinkle sea salt on each cookie.
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Salted Caramel Almond Thumbprint Cookies
Ingredients
- Cookies:
- ½ cup Sweet Cream Butter Room Temp
- 1 cup Light Brown Sugar Packed
- 2 Large Eggs
- ½ tsp Pure Vanilla Extract
- 1 ½ tsp Almond Extract
- 2 ½ cup All-Purpose Flour
- ¼ tsp Baking Soda
- ¼ tsp Kosher Salt
- 1 ½ cup Pecans Minced
Filling:
- 25 Caramel Candy Pieces Unwrapped
- ¼ Heavy Cream Sea Salt
Instructions
- Preheat oven to 325 degrees.
- Prep a cookie sheet with nonstick baking spray. Line the cookie sheet with parchment paper.
Cookies:
- Whisk flour, baking soda, and salt over a medium bowl. Pour the 1 ½ tablespoon of minced pecans in a small bowl. Set aside.
- Add butter and brown sugar in a large mixing bowl.
- Use an electric mixer to cream the two together for about 1 minute. The mixture will be light and fluffy.
- Mix in the eggs, vanilla, and almond extracts. Mix until well blended. Add in the flour mixture.
- Mix until combined. (the dough will be thick) Use a teaspoon to make rounded cookie dough.
- Measure a rounded teaspoon of dough and round each into a ball.
- Measure all of the dough into balls. Roll each dough ball in the bowl of minced pecans.
- Place each dough ball on the lined cookie sheet about 2 inches apart. Use our thumb to make a slight indentation in the center of each cookie. Bake at 325 degrees for 10-12 minutes or until a light golden brown.
Filling:
- Add the unwrapped caramels and cream in a small bowl.
- Microwave in 30 second increments. Stir after each 30 second increment.
- Repeat until the caramels are smooth.
- Use a teaspoon to fill each indentation in the cookies. Sprinkle sea salt on each cookie.
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