Salted Caramel Thumbprint Cookies

Instructions

1. Preheat oven to 375°F. In a small bowl, stir together flour, baking soda, baking powder and cocoa power, if desired. Set aside.
2. Using a mixer, beat butter and sugar until smooth. With mixer still running, add egg and vanilla, then gradually blend in flour mixture until fully incorporated.
3. Roll dough into teaspoon-sized balls and place onto ungreased cookies sheets. Make indentations by pressing thumb into center of each dough ball. Add to oven and bake 8-10 minutes.
4. Remove from oven. Using the back of a round measuring teaspoon, immediately re-form indentations in each cookies.
5. Place soft caramel candies into a microwave-safe bowl. Add a splash of heavy cream and microwave on high for one minute. Stir caramel mixture and continue to microwave in 30-second intervals, stirring after each until caramels have melted into a smooth consistency. Fill indentations of cookies with caramel sauce and top with coarse sea salt.
6. Bake for an additional three minutes. Remove from oven and transfer cookies to a baking rack. Allow to cool before serving.