Instructions
Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper./n
Step 2: In a large bowl, cream together the butter and sugar until light and fluffy./n
Step 3: Mix in the vanilla extract until combined./n
Step 4: Gradually add the flour and salt, mixing until a soft dough forms./n
Step 5: Roll the dough into 1-inch balls and place them on the prepared baking sheet./n
Step 6: Use your thumb or the back of a spoon to gently press an indent into the center of each cookie./n
Step 7: Bake for 10–12 minutes until the edges are lightly golden./n
Step 8: Remove from the oven and gently re-press the centers if needed while still warm./n
Step 9: Fill each indent with caramel sauce or melted caramels./n
Step 10: Drizzle additional caramel over the tops and sprinkle with flaky sea salt.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week. If the caramel firms up, warm the cookies slightly in the microwave for a few seconds before serving. These cookies can also be frozen for up to 2 months; thaw at room temperature before enjoying.
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