Ingredients
Equipment
Method
- Prepare two large rimmed baking sheets by lining them with parchment paper and set aside.
- In a large mixing bowl, beat the softened unsalted butter with the granulated sugar using a hand mixer or stand mixer on medium-high speed for 1 to 2 minutes, until the mixture is light and fluffy.
- Add the egg yolks and vanilla extract to the mixture. Beat again for another 1 to 2 minutes, making sure the yolks are fully mixed in.
- Add the all-purpose flour and salt, then mix on low speed for 2 to 3 minutes until the dough starts to form a rough ball.
- Use a 1-inch (about 1 tablespoon) cookie scoop to portion out the dough. Roll each portion into a smooth ball and place onto one of the prepared baking sheets, spacing them 1 to 1 1/2 inches apart.
- Create an indentation in the center of each dough ball with your thumb or by using a rounded 1/2 teaspoon measuring spoon. If the edges crack, smooth them gently.
- Place the baking sheet with the formed cookies into the freezer and chill for 30 minutes.
- While the dough chills, preheat your oven to 350°F (175°C).
- After chilling, transfer 12 of the cold dough balls to the second lined baking sheet, arranging them 2 inches apart. Keep the remaining dough balls in the freezer.
- Bake the cookies in the preheated oven for 13 to 14 minutes, or until the edges are just starting to turn golden.
- If any of the cookie centers have puffed up, gently press the indent back down. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Repeat the process for the remaining dough.
- In a medium microwave-safe bowl, place the unwrapped caramels and heavy cream. Microwave in 30-second bursts, stirring between each, until the caramel mixture is melted and smooth.
- Spoon just under 1 teaspoon of the warm caramel into the center of each cooled thumbprint cookie.
- In a small microwave-safe bowl, melt the milk chocolate wafers according to the package instructions, microwaving in 30–40 second intervals and stirring between each.
- Transfer the melted chocolate to a piping bag or use a spoon to drizzle over the tops of the cookies. Sprinkle flaky sea salt over the chocolate and caramel if you wish.
- Let the cookies rest for about 10 minutes to allow the chocolate drizzle to firm up before serving.
Notes
Chilling the dough is essential for neatly shaped cookies with deep centers; don’t skip this freezer rest. The cookies keep best at room temperature in an airtight container for up to five days—stack them with parchment in between. If you want to work ahead, freeze the unbaked, indented dough balls and bake directly from frozen, adding a minute or two to the bake time; fill and decorate after baking. Avoid refrigerating finished cookies, as this can overly harden the caramel and shortbread base. Homemade caramel can be used if it is thick enough to sit in the well, but melted Werther’s chews are most reliable for texture.