Print Recipe

Thumbprint Cookies with Caramel and Nut Topping

A classic cookie gets an upgrade with caramel and nuts
Prep Time15 mins
Cook Time15 mins
chilling cookies1 hr
Total Time1 hr 30 mins


  • 12 tbsp salted butter softened
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • 1.5 cups of all purpose flour
  • 1 jar of caramel sauce
  • 1 cup chopped nuts walnuts, pecans or your favorite variety


  • Preheat the oven to 350 degrees F.
  • In a large bowl with an electric mixer, mix together the butter and sugar until they are blended and creamed together. Then mix in the vanilla.
  • Next, add the flour, and mix on low speed for 2-3 minutes, until the ingredients have combined into a dough (the dough will look crumbly at first, but just keep mixing and it will all come together, promise!)
  • Once the dough comes together, use a small cookie scoop to portion out your dough, then roll each scoop into a ball. Place on a sheet pan. Use your thumb to make small indentations in the top, which will hold the caramel later.
  • Once your cookies are shaped, place in the refrigerator for 30 minutes or until firm to the touch.
  • once chilled, evenly space the cookies on a new sheet pan - they will spread a little bit.
  • Bake for 18-20 minutes until the cookies are lightly golden on the edges, but still mostly pale in color.
  • Let the cookies cool completely on a wire rack, for at least an hour.
  • Once cookies are completely cooled, with a teaspoon, scoop a dollop of your caramel into the center of the cookie. Now top with some of your chopped nuts.
  • Once all the cookies have been topped with caramel and nuts, refrigerate the cookies until the caramel is set (about 15 minutes)
  • Serve immediately