Chocolate Thumbprint Cookies with Caramel Filling and Chocolate Drizzle Recipe

Introduction

Chocolate thumbprint cookies combine rich cocoa-flavored dough with a gooey caramel center and a delicate chocolate drizzle on top. These treats are perfect for anyone craving a decadent yet simple homemade cookie that delights with every bite.

Ingredients

• ¾ cup (90g) all-purpose flour
• ¼ cup (24g) Rodelle Gourmet Cocoa Powder (Dutch processed)
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• ¾ cup (150g) firmly packed light brown sugar
• 2 Tablespoons (25g) granulated sugar
• 1 egg yolk (at room temperature)
• 1 teaspoon vanilla extract
• 1 bag chewy caramels
• 2 to 3 teaspoons milk
• ¼ teaspoon salt
• 2 ounces (57g) semi-sweet chocolate or semi-sweet chocolate chips

Instructions

1. Step 1: Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: Whisk together the flour, cocoa powder, salt, and baking powder in a medium bowl. Set aside.
3. Step 3: In a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream the butter and both sugars on medium-high speed until light and fluffy, about 2–3 minutes.
4. Step 4: Add the egg yolk and vanilla extract, then beat until fully combined. Scrape down the bowl as needed.
5. Step 5: Reduce mixer speed to low and gradually add the dry ingredients, mixing just until combined.
6. Step 6: Using a cookie scoop, drop dough onto prepared sheets. Roll dough mounds into smooth balls and place them back on the sheets.
7. Step 7: Press down gently on each dough ball with a ¼ teaspoon measure to create an indent. If the spoon sticks, dip it in cocoa powder. Chill the dough in the refrigerator for at least 1 hour or up to 3 days, covering if chilling longer than 1 hour.
8. Step 8: Preheat oven to 350ºF (177ºC). Bake up to 8 cookies per sheet for 9 to 11 minutes until edges are set (about 10 minutes works well).
9. Step 9: Remove cookies from oven and gently reshape the indents with the measuring spoon while still warm. Cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
10. Step 10: To make the caramel filling, combine unwrapped caramels, 2 teaspoons milk, and ¼ teaspoon salt in a small bowl with a spout. Microwave on high for 30 seconds, stir, then heat in 15-second intervals until smooth and pourable. Add up to ½ teaspoon milk if needed.
11. Step 11: While caramel is warm, fill each cookie indent carefully without overfilling. Allow caramel to set before proceeding.
12. Step 12: Melt the semi-sweet chocolate in a small bowl. Transfer to a piping bag or a zip-top bag with a small corner cut off and drizzle over the caramel-filled cookies. Let chocolate harden before serving.

Tips & Variations

• Dip your measuring spoon into cocoa powder before pressing the dough to prevent sticking and keep your thumbprint smooth.
• You can use a larger spoon, like 1 teaspoon, to create bigger wells if you want more caramel filling.
• For a twist, try using flavored caramels such as sea salt or bourbon for added depth.
• If you prefer, replace semi-sweet chocolate with dark or milk chocolate for different flavor profiles.

Storage

Store cookies in an airtight container at room temperature, placing parchment paper between layers if stacking. Filled cookies should be eaten within a few days. Unfilled cookie dough balls can be frozen up to 3 months; thaw completely before baking and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without the caramel filling?

Yes, the cookies taste great plain or with just the chocolate drizzle. You can skip the caramel step if you prefer a simpler treat.

How do I prevent the caramel from spilling over the cookie edges?

Fill each well slowly and only about halfway at first, then add more to reach the top. This helps control overflow as caramel warms and spreads.

Chocolate Thumbprint Cookies with Caramel Filling and Chocolate Drizzle Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

Delight in these rich and fudgy Chocolate Thumbprint Cookies, featuring a soft cocoa-infused chocolate base topped with a luscious homemade caramel filling and a delicate chocolate drizzle. Perfectly balanced with a hint of salt, these cookies are a decadent treat ideal for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cookies

• ¾ cup (90g) all-purpose flour
• ¼ cup (24g) Rodelle Gourmet Cocoa Powder (Dutch processed)
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• ¾ cup (150g) firmly packed light brown sugar
• 2 Tablespoons (25g) granulated sugar
• 1 egg yolk, at room temperature
• 1 teaspoon vanilla extract

Caramel Filling

• 1 bag chewy caramels (approximately 10–12 caramels, about 120g total)
• 2 to 3 teaspoons milk
• ¼ teaspoon salt

Chocolate Drizzle

• 2 ounces (57g) semi-sweet chocolate or semi-sweet chocolate chips

Instructions

1. Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats and set aside to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, salt, and baking powder; set aside for incorporation later.
3. Cream Butter and Sugars: Using a stand mixer with paddle attachment or handheld mixer on medium-high speed, beat the softened butter with light brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully combined, scraping down the bowl sides as necessary to ensure uniform mixture.
5. Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing until just combined to maintain tender texture.
6. Shape Dough Balls: Use a #50 cookie scoop to drop mounds of dough onto the prepared baking sheets. Roll each mound into a smooth ball with your hands and place it back on the sheet, spacing them evenly.
7. Create Thumbprint Indents: Gently press down the top of each dough ball with a ¼ teaspoon measure to create an indent for the filling. If the spoon sticks, dip it in cocoa powder first. Chill the shaped dough in the refrigerator for at least 1 hour or up to 3 days, covered if chilling longer than an hour.
8. Preheat Oven and Bake: When ready, preheat your oven to 350ºF (177ºC). Bake the cookies no more than 8 per sheet for 9 to 11 minutes until the edges are set; about 10 minutes yields best results.
9. Re-Shape Wells: Remove cookies from oven and gently re-press the centers with the ¼ teaspoon measure or a slightly larger spoon while cookies are still hot to restore the indent shape. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.
10. Make Caramel Filling: In a small bowl with a spout, combine unwrapped caramels, 2 teaspoons milk, and salt. Microwave on HIGH for 30 seconds, stir, then continue microwaving in 15-second intervals, stirring until smooth and pourable. Add more milk if needed to thin the caramel to desired consistency.
11. Fill Cookies with Caramel: While caramel is warm, carefully spoon it into each cookie well, filling about halfway at first and topping up carefully to avoid overflow. Let caramel set before proceeding to chocolate drizzle.
12. Prepare Chocolate Drizzle: Melt the semi-sweet chocolate in a small bowl. Transfer melted chocolate to a piping bag, decorating bottle, or a zip-top bag with a snipped corner, and drizzle over the caramel-filled cookies. Alternatively, drizzle chocolate using a spoon for a more rustic look.
13. Set Chocolate and Store: Allow the chocolate drizzle to harden before serving. Store cookies in an airtight container at room temperature. Do not stack cookies unless separated by parchment or wax paper. Unfilled cookies freeze well for up to 3 months; fill them after thawing.

Notes

• Chill dough balls for at least 1 hour before baking to prevent spreading and maintain shape.
• If the indenting spoon sticks, dipping it into cocoa powder helps create a clean well without tearing the dough.
• Avoid overfilling the caramel to prevent spills during bake and handling.
• Use room temperature egg yolk and butter for better mixing and dough consistency.
• Unfilled cookies can be frozen for up to 3 months but do not freeze filled cookies as caramel texture may be compromised.
• For easier drizzle application, use piping tools; however, a spoon works fine for a rustic finish.
• Ensure caramel is warm while filling for smooth, even distribution.

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