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These chocolate caramel thumbprint cookies have become one of my most requested holiday treats thanks to their deep chocolate flavor, gooey caramel center, and playful toppings. Whether for a Thanksgiving table or Christmas cookie platter, they deliver a crowd-pleasing combination of rich sweetness and satisfying chew.
I first made these on a chilly December afternoon with my kids and now it is our go to cookie for cozy weekends and special occasions.
Ingredients
- Butter: creates a soft bakery style cookie look for unsalted butter with a creamy texture
- Sugar: brings just the right amount of sweetness go for fine granulated sugar
- Egg: holds the dough together and adds richness use fresh eggs for best texture
- Vanilla extract: boosts the aroma and flavor opt for pure vanilla if possible
- All purpose flour: forms the cookie’s structure measure gently for accuracy
- Cocoa powder: supplies deep chocolate notes pick a high quality Dutch process if you can
- Salt: balances flavors and enhances the chocolate try sea salt for more depth
- Baking soda and baking powder: ensure the perfect rise always check freshness
- Espresso powder: intensifies the chocolate flavor choose a finely ground variety
- Milk: helps bind and soften the dough use any milk you have handy
- Caramels: make the irresistibly gooey centers classic wrapped caramels melt smoothly
- Heavy cream: makes the caramel filling silky and soft
- Semi sweet chocolate chips: provide the perfect chocolate shell look for good melting quality
- Sprinkles or Andes Mint Bits or Toffee Bits or Nuts: offer festive textures and extra bursts of flavor
Step-by-Step Instructions
- Mix Wet Ingredients:
- Cream butter and sugar together with a hand mixer until the mixture is fluffy and pale this should take about three to four minutes and is key for a melt in your mouth cookie. Add in the egg and vanilla extract beating again until just combined for a silky smooth base.
- Sift and Combine Dry Ingredients:
- In a separate bowl sift together cocoa powder flour espresso powder baking soda baking powder and salt. Sifting ensures the cocoa blends evenly and prevents any lumps. Slowly add the dry mix into the wet mixture in batches mixing after each addition until you see no more white streaks.
- Incorporate Milk and Shape Cookies:
- Pour in the milk and mix again until the dough is thick and comes together it will be dense and a bit sticky. Scoop out dough and roll into balls about one to two tablespoons each. Place evenly on a parchment lined baking sheet. Gently press your thumb or a rounded measuring spoon into the center of each ball to create an indentation do not flatten the cookies too much.
- Bake:
- Place the tray in the preheated 350 degree oven and bake for ten to eleven minutes. The cookies should puff up and the edges may crack slightly giving them a rustic look.
- Melt Caramel and Fill Cookies:
- While the cookies cool melt caramels with heavy cream in the microwave using thirty second bursts and stirring until smooth. Carefully spoon the warm caramel into each cookie’s indentation filling almost to the top.
- Melt Chocolate and Decorate:
- Melt the chocolate chips in a double boiler or microwave until glossy and fluid. Spoon or pipe a little bit over each caramel filled cookie. For an extra touch drizzle more chocolate across the top using a piping or sandwich bag. Immediately add your favorite toppings like sprinkles or nuts so they stick.
- Let Set and Enjoy:
- Allow the finished cookies to sit at room temperature for thirty to sixty minutes so the chocolate sets. These are best served slightly warm with a glass of milk.
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My favorite part is the luscious caramel center next to warm melted chocolate. I remember my daughter’s giggle the first time caramel dripped down her fingers as she tried to eat these straight off the tray.
Storage Tips
To keep these cookies ultra soft store them in an airtight container once cooled. I separate layers with wax paper to prevent the caramel from sticking. They last well at room temperature for up to four days or freeze beautifully for up to two months. Just thaw at room temperature before enjoying.
Ingredient Substitutions
No heavy cream on hand Use half and half or whole milk for the caramel. Dairy free butter and milk work for a plant based version though the dough will be a bit softer. For gluten free try a one to one all purpose flour swap.
Serving Suggestions
Serve these cookies warm with a mug of hot chocolate or coffee for a comforting dessert. They shine on a holiday cookie platter and make a lovely edible gift tied up in cellophane bags.
Cultural and Historical Notes
Thumbprint cookies are believed to come from Sweden and are called hallongrotta or little raspberry cave. Swapping jam for caramel and chocolate is an American twist that has become popular for festive baking in recent years.
Frequently Asked Questions
- → What type of chocolate is best for these cookies?
Semi-sweet chocolate chips deliver a balanced flavor and melt smoothly for drizzling or filling.
- → How should the caramel be melted?
Microwave caramels with cream in short intervals, stirring until the mixture is smooth and pourable.
- → Can different toppings be used?
Yes, try sprinkles, mint bits, toffee, or chopped nuts to customize flavor and texture.
- → Will the cookies remain soft after baking?
They stay soft and chewy, especially when stored in an airtight container at room temperature.
- → What is the purpose of espresso powder?
Espresso powder enhances the depth of chocolate flavor without adding a coffee taste.
- → How should leftovers be stored?
Keep cooled cookies in a sealed container for up to one week. Separate layers with parchment to avoid sticking.