The creamy, soft salted caramel filling nestled in the middle of these sugar cookies is so good, you’ll never want to make thumbprints any other way.
1. Heat oven to 350°F.
2. In medium bowl, crumble cookie dough; stir or knead in flour until well mixed. Shape dough into 36 (1-inch) balls. Place 1 inch apart on ungreased large cookie sheets.3. 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.4. 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.
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