Sea Salt Caramel Thumbprint Cookies

For the caramel sauce:

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Step 1

Heat C&H® Granulated Sugar Easy Baking Tub on medium high heat in a saucepan, whisking until melted. Be cautious as you do not want the sugar to burn and be aware of splatter as well. It will be extremely hot.

Step 2

Once the sugar reduces to a dark amber colored liquid, add the butter, whisking until fully combined and bubbly with no remaining lumps.

Step 3

Slowly add the heavy cream and mix until well combined. If mixture clumps up, simply pop the pan back onto the burner for a minute or two of vigorous stirring. It will come together. Allow caramel to sit for 10 minutes. Caramel will thicken as it cools.

Prepare the cookies:

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Step 1

Preheat oven to 350° Fahrenheit.

Step 2

Cream butter, C&H® Organic Raw Cane Sugar, egg, and vanilla until smooth. Add flour and baking powder, mixing until fully incorporated. Dough should be somewhat stiff but not crumbly.

Step 3

Using a 2-teaspoon cookie scoop, scoop cookie dough and roll into balls. Place on a nonstick cookie sheet about 2 to 3 inches apart, and gently press your thumb or the back of a dry measuring teaspoon into each cookie to form a cavern for the caramel. Bake cookies for 6-8 minutes or until slightly golden on the edges.

Step 4

Remove from oven, and allow to cool for a few minutes, then transfer to wire rack to cool completely. Spoon caramel onto cookies, filling each cavern. Sprinkle with sea salt. Enjoy!