SALTED CARAMEL THUMBPRINT COOKIES RECIPES

Steps:

• Line two baking sheets with silicone baking mats or parchment paper. Set aside.
• Place the butter, brown sugar, vanilla extract, and cinnamon into a large mixing bowl. Use a hand mixer to beat on medium speed until mixture is pale and well combined, about 1 minute.
• Add the flour and salt to the bowl and beat on low speed, scraping the sides of bowl with rubber spatula as needed, until a smooth dough forms.
• Divide cookie dough into 24 balls, using about 2 tablespoons for each, and arrange on the baking sheets at least 1 inch apart. Transfer the sheets to the freezer for 10-15 minutes while oven preheats. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the baking sheets for baking.
• Preheat the oven to 350°F.
• Remove cookies from the freezer. Bake cookies on middle rack of oven until puffy and golden brown at edges, 14-16 minutes.
• Check to see that cookies are done. Remove from oven or add time as needed.
• Immediately press a 1/4-inch-deep indent into the center of each cookie, using either the handle of wooden spoon or your thumb. Making deeper indents will help avoid creating cracks in the cookies.
• Allow the cookies to rest and firm up on the sheets for 5-10 minutes, then transfer to a wire rack. Spoon about 3/4 teaspoon of salted caramel sauce into the indent of each cookie. Allow to cool and set completely before serving. Store leftover cookies in refrigerator.

Steps:

• Heat oven to 350°F.
• In medium bowl, crumble cookie dough; stir or knead in flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls. Place 1 inch apart on ungreased large cookie sheets.
• Bake 11 to 13 minutes or until edges are set and light golden brown. Using back of round metal measuring teaspoon, make 1 1/4-inch indentation in center of each cookie. Cool 1 minute on cookie sheets. Remove to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring after 1 minute, until caramels are melted and smooth. Spoon about 1/2 teaspoon 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.