Ingredients
2 ¼cupsall-purpose flour
½tspsalt
1cupunsalted butter
2/3cupgranulated sugar
2largeegg yolks
1 ½tspvanilla extract
26soft caramels
3 ½tbspheavy cream
¾cupmilk chocolate chips
Maldon sea salt flakes
Preparation
In a mixing bowl whisk together flour and salt. Cream together butter and sugar until well combined using an electric mixer.
Mix in egg yolks and vanilla extract then with mixer set on low speed, slowly add in flour mixture and mix just until combined.
Scoop dough out and shape into balls then place on a flat surface and make an indentation in the middle of cookies with a thumb.
Transfer to plates and chill in the refrigerator for 45 to 60 minutes. Preheat oven to 350 degrees F halfway through chilling cookies.
Transfer cookies to a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart. Bake in preheated oven 14 to 15 minutes until set.
Remove from oven and immediately use the back of a rounded teaspoon to make a deeper indentation in the center.
Cool on baking sheet for 5 minutes then transfer to a wire rack and cool completely.
Add caramels and cream to a medium mixing bowl. Heat in microwave in 30-second increments, stirring well between intervals, until melted and smooth.
Spoon caramel into the center of thumbprints adding just enough to fit without overflowing. Rewarm as needed.
Place chocolate chips in a microwave-safe bowl and heat in the microwave in 30-second increments, stirring well between intervals, until melted and smooth.
Pour melted chocolate into a small resealable bag or piping bag, cut a tiny tip from the corner, and drizzle over the top of cookies. Sprinkle with sea salt.
Allow chocolate to set at room temperature or in refrigerator. Store in a single layer in an airtight container at room temperature.
