Ingredients
Method
- Line baking sheets with parchment paper.
- Cream butter and sugar for 1–2 minutes until fluffy.
- Mix in egg yolks and vanilla until smooth.
- Add flour and salt; mix until dough forms.
- Roll dough into 1-inch balls and create an indent in each.
- Freeze shaped cookies for 30 minutes.
- Bake at 350°F for 10–12 minutes until edges are lightly golden.
- Melt caramels with heavy cream until smooth.
- Spoon caramel into each thumbprint.
- Melt chocolate wafers and drizzle over cookies; sprinkle flaky salt if desired.
Notes
Chilling the dough prevents spreading and helps maintain the thumbprint shape. Do not overbake—cookies should remain soft in the center.
