Chocolate Caramel Thumbprint Cookies
Indulge in the perfect combination of rich chocolate and creamy caramel with these decadent Chocolate Caramel Thumbprint Cookies. Made with a buttery cocoa-infused dough, these cookies are baked to perfection with a tender, fudgy center that's filled with luscious, melted caramel. A hint of flaky sea salt takes each bite to gourmet levels, balancing the sweetness with just the right touch of savory. Easy to make in under an hour, these cookies are perfect for holiday cookie trays, gift-giving, or simply satisfying your sweet tooth. With their elegant thumbprint design and irresistible flavor, they’re sure to be a showstopper at any gathering. Whether you're a fan of chocolate, caramel, or both, these cookies are guaranteed crowd-pleasers!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 20 pieces caramel candies
- 2 tablespoons heavy cream
- 1 teaspoon flaky sea salt (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract, and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until combined to form a soft dough.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a small spoon, press an indentation into the center of each cookie.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
While the cookies bake, prepare the caramel filling by combining the caramel candies and heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until the mixture is completely melted and smooth.
Once the cookies are baked, remove them from the oven and immediately reinforce the thumbprint indentations if they have puffed up during baking.
Allow the cookies to cool for 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely.
Spoon the melted caramel filling into the center of each cookie. If desired, sprinkle lightly with flaky sea salt for added flavor.
Let the caramel set for 15-20 minutes before serving. Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 20.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
