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Chocolate Thumbprint Cookies with Caramel Filling and Chocolate Drizzle Recipe

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★★★★★

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.

Ingredients

Scale

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.

Keywords: Chocolate thumbprint cookies, caramel filled cookies, chocolate caramel cookies, homemade chocolate cookies, holiday cookies, soft cookies, thumbprint cookies

Find it online: https://messykitchenmagic.com/chocolate-thumbprint-cookies-with-caramel-filling-and-chocolate-drizzle-recipe/