Chocolate and Salted Caramel Thumbprint Cookies are an easy recipe that’s perfect for holidays. These chocolate cookies are filled with a salted caramel for the best salty sweet combo!
Homemade Thumbprint Cookies Are Great For Holidays
It’s cookie season and I spent all day today in the kitchen baking away. I wish I could say I was listening to some Christmas music, but we were watching Mickey Mouse Clubhouse for the 100th time. Happy babies, happy mama.
I bought some really cute three tier cookie tins at Michaels this year and I am trying to narrow it down to just three cookies or candies to include. I have so many that I love and it’s near impossible for me to just pick three.
These Thumbprint Cookies Are The Perfect Combo Of Salty And Sweet
Of course, anything that is salty and sweet is automatically one of my favorites. That’s where these Chocolate and Salted Caramel Thumbprints come in!
I made these with the plan to make them into a peanut butter and chocolate combination, but half way through I decided I had to fill them with salted caramel instead. It was an excellent decision if I do say so myself. 😉
Are Thumbprint Cookies Easy To Make?
These come together very quickly and have a ton of flavor. If you want, go ahead and make your own homemade caramel, but store bought works just as well.
Can You Make Thumbprint Cookies Ahead Of Time?
These are great make ahead cookies and they still taste fresh after a couple of days. If you are looking for an idea for a cookie exchange, these are perfect….but I have a whole lot of other cookie recipes too!
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 18 caramels, unwrapped
- 1/4 cup heavy cream
- flaky sea salt
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Combine the flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat the butter and brown sugar, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Stir until dough forms.
Place granulated sugar in shallow bowl. Using your hands, form balls of dough with 1 tablespoon of dough and toss in sugar. Place on prepared baking sheets.
Bake for 8-10 minutes, or until cookies begin to crack. Remove from oven and press the center in with your thump or the bottom of a rubber spautla.
In a large microwave-safe bowl, combine the caramels and cream. Cook in 60-second intervals to melt caramels, stirring after each interval. Continue until mixture can be stirred smooth.
Fill thumbprints with caramel and sprinkle with flaky sea salt and let cool. Store in an airtight container for up to 5 days.
Amount Per Serving: Calories: 138Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 131mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
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