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Salted Caramel Thumbprint Cookies

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Salted Caramel Thumbprint Cookies
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Makes: 36 servings adjust



Step 1

Preheat oven to 350 degrees.


  • 16 12 ounces Refrigerated Sugar Cookies
  • 14 cup Flour

Step 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.

Step 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.


  • 11 ounces Caramel, about 22 pieces
  • 2 tablespoons Heavy Whipping Cream

Step 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.


  • 1 teaspoon Sea Salt, kosher

Step 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.
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