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Chocolate Caramel Thumbprint Cookies

Chocolate Caramel Thumbprint Cookies

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  • Author: Laura Kasavan
  • Prep Time: 1 hour
  • Cook Time: 14 minutes
  • Total Time: 1 hour 14 minutes
  • Yield: 22 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Rich and decadent chocolate caramel thumbprint cookies drizzled with dark chocolate and filled with homemade salted caramel sauce!



  • 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


  • 1/3 cup pecans, pulsed until coarsely chopped
  • 2 Tbsp sugar



  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Spoon or pipe 1 teaspoon salted caramel sauce in the center of each cookie. Top with another drizzle of chocolate and flaky salt.
  6. Store cookies in a single layer in an airtight container at room temperature.


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.

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