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There’s nothing better than rich chocolate and creamy caramel, and the pairing shine in these decadent chocolate caramel thumbprint cookies! The fudgy cocoa thumbprint cookies are drizzled with dark chocolate and filled with homemade salted caramel sauce in this variation on classic thumbprints.
Topped with a sprinkle of flaky salt, these indulgent thumbprint cookies are a must bake for your next cookie exchange!
Key Ingredients
- Butter – Use unsalted, softened butter at cool room temperature.
- Sugar – The cookie dough uses granulated sugar, and you’ll use more granulated sugar to roll the cookies before baking.
- Vanilla – Use pure vanilla extract to flavor the dough.
- Large egg + egg yolk – A large egg plus one additional egg yolk adds moisture and holds the dough together.
- Flour – Use all-purpose flour in this recipe.
- Cocoa – I highly recommend using Dutch-process cocoa powder in these cookies. Dutch process cocoa has a more intense chocolate flavor and results in darker, fudgier cookies than natural unsweetened cocoa powder.
- Cornstarch – A touch of cornstarch keeps the cookies from overspreading in the oven.
- Pecans – Pulsed pecans mixed with granulated sugar coat the cookies.
- Chocolate – Semisweet or dark chocolate chips melt easily to drizzle over the cookies.
- Salted Caramel Sauce – Fill the cookies with rich and creamy homemade salted caramel sauce. The sauce can be made ahead of time and comes together in 10 minutes with just 5 ingredients.
How to Make Chocolate Caramel Thumbprint Cookies
Make Dough – Beat butter, sugar, and salt in a mixer at medium speed until light and fluffy. Beat in vanilla, egg, and egg yolk until combined. Whisk together dry ingredients in a bowl and gradually add on low speed, mixing just until incorporated and dough comes together in large pieces (scrape down the bowl with a spatula as needed).
Shape Cookies – While the dough is still soft, roll into 1-inch balls and roll in pecan-sugar to coat (or omit the pecans and roll in granulated sugar). Place 2 inches apart on parchment-lined baking sheets and make an indentation in the center of each one with the back of a 1/2 teaspoon.
Chill Dough – Chill thumbprints for 45 minutes to prevent the cookies from overspreading in the oven. While the dough chills, preheat oven to 350°F.
Bake – Bake cookies for 14-15 minutes, rotating baking sheets after 10 minutes, until cookies are set. While cookies are cooling on baking sheets, gently press the centers again to make an indentation. Let cookies cool completely.
Chocolate Drizzle – Place chocolate chips in a microwave-safe bowl and heat in 10-second bursts, stirring until melted and smooth. Drizzle melted chocolate over cookies and let set.
Salted Caramel – Spoon or pipe salted caramel sauce in the center of each cookie. Top with another drizzle of melted chocolate and a sprinkle of flaky salt.
Make Ahead Tips
Roll dough into 1-inch balls, roll in pecan-sugar, and place on baking sheets. Make an indentation in the center of each one with the back of a 1/2 teaspoon. Freeze flat for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Bake directly from the freezer, adding 1-2 minutes to baking time.
More chocolate cookie recipes to try:
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Chocolate Caramel Thumbprint Cookies
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Total Time: 1 hour 14 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Rich and decadent chocolate caramel thumbprint cookies drizzled with dark chocolate and filled with homemade salted caramel sauce!
Ingredients
Cookies
- 3/4 cup unsalted butter, softened
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 large egg plus 1 egg yolk
- 1 3/4 cups flour
- 1/3 cup unsweetened cocoa
- 3 tsp cornstarch
Rolling
- 1/3 cup pecans, pulsed until coarsely chopped
- 2 Tbsp sugar
Topping
- 1/2 cup semisweet chocolate chips
- 1/2 cup salted caramel sauce
- flaky salt
Instructions
- Beat butter, sugar, and salt in a large mixer bowl at medium speed until light and fluffy. Add vanilla, egg, and egg yolk. Beat until combined. Whisk together flour, cocoa, and cornstarch in a medium bowl. Reduce speed to low and gradually add flour mixture just until incorporated and dough comes together in large pieces (scrape down bowl as needed).
- Line two baking sheets with parchment paper. Combine pecans and sugar in a shallow bowl. Roll dough into 1-inch balls, then roll in pecan-sugar mixture to coat. Place 2 inches apart on prepared baking sheets and make an indentation in the center of each one with the back of a 1/2 teaspoon. Chill thumbprints for 45 minutes. While dough chills, preheat oven to 350°F.
- Bake cookies for 10 minutes. Rotate baking sheets and return to the oven, baking another 4 to 5 minutes, or set. While cookies are cooling on baking sheets, gently press the centers again to make an indentation. Let cookies cool completely.
- Place chocolate chips in a glass bowl and microwave in 10-second bursts, stirring until melted and smooth. Drizzle chocolate over cookies, then chill for 10 minutes to set.
- Spoon or pipe 1 teaspoon salted caramel sauce in the center of each cookie. Top with another drizzle of chocolate and flaky salt.
- Store cookies in a single layer in an airtight container at room temperature.
Notes
Make Ahead: Roll dough into 1-inch balls, roll in pecan-sugar, and place on baking sheets. Make an indentation in the center of each one with the back of a 1/2 teaspoon. Freeze flat for 1 hour, then transfer to an airtight container in the freeze for up to 2 months. Bake directly from the freezer, adding 1-2 minutes to baking time.
Hi Veronica, I’ll email you the recipe now!