When I bake these cookies, the house smells incredible. Everyone loves them instantly.

Salted caramel thumbprint cookies are a delightful treat that brings together the perfect balance of sweet and salty, with a texture that's both crumbly and gooey. This recipe harks back to the days when my grandmother would bake cookies for the county fair, always adding a pinch of salt to her caramel to enhance its flavor. These cookies are a wonderful addition to any holiday gathering or simply as a sweet indulgence on a cozy afternoon. They remind us of the simple joys of life and the warmth of a kitchen filled with love.

These salted caramel thumbprint cookies pair beautifully with a warm cup of coffee or tea, making them an ideal afternoon snack. For a more decadent experience, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also complement a cheese platter, where the saltiness of the caramel can play off the flavors of sharp cheddar or creamy brie.

Servings: 24 cookies

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup caramel sauce
1 teaspoon sea salt flakes

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Use your thumb or the back of a spoon to make an indentation in the center of each cookie.

Bake the cookies for 10-12 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool slightly on the baking sheet.

Fill each indentation with a spoonful of caramel sauce and sprinkle with sea salt flakes.

Allow the cookies to cool completely before serving.

For a nutty twist, you can roll the cookie dough balls in chopped pecans or walnuts before baking. If you prefer a chocolatey version, add a few chocolate chips to the caramel filling. For those who enjoy a bit of spice, a pinch of cinnamon or nutmeg in the dough can add a warm, aromatic flavor. Remember, the key to these cookies is the balance of sweet and salty, so feel free to adjust the amount of sea salt to suit your taste.