Go Back
–+ servings
Melany

Chocolate Thumbprint Cookies with Caramel Filling: A Decadent Delight

Imagine biting into a warm, soft chocolate cookie that’s rich with cocoa flavor and filled with luscious, gooey caramel. Topped with a velvety smooth layer of chocolate ganache, these Chocolate Thumbprint Cookies with Caramel Filling are the perfect indulgence. Whether you’re celebrating a holiday, hosting a party, or simply treating yourself, these cookies are guaranteed to satisfy your sweet tooth and wow your guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Chocolate Thumbprint Cookie Dough
  • 1 1/2 cups 188 g all-purpose flour
  • 1/2 cup 40 g Dutch process cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup 168 g unsalted butter, softened
  • 3/4 cup 165 g light brown sugar, packed
  • 1/4 cup 50 g granulated white sugar
  • 2 egg yolks at room temperature
  • 1 1/2 tsp vanilla bean paste or extract
For the Chocolate Ganache
  • 1 cup 200 g semi-sweet chocolate chips
  • 1/2 cup 120 ml heavy whipping cream
  • Nonpareils optional, for sprinkling on top

Method
 

Preparing the Cookie Dough
  1. Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.
  2. In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  3. In a large mixing bowl, beat the softened butter, light brown sugar, and white sugar together until light and fluffy.
  4. Beat in the egg yolks one at a time, making sure they’re fully incorporated before adding the second yolk. Stir in the vanilla bean paste or vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture. Mix until the dough is smooth and no dry flour remains.
Shaping and Baking the Cookies
  1. Using a tablespoon or cookie scoop, form dough balls about 1 inch in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  2. Gently press your thumb into the center of each dough ball to create an indent.
  3. Bake for 10-12 minutes. The edges should be set, but the centers will remain slightly soft. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Filling the Thumbprints with Caramel
  1. Once the cookies have cooled, carefully fill the thumbprint indents with your caramel sauce. You can use store-bought caramel sauce or make your own.
Adding the Chocolate Ganache
  1. In a heatproof bowl, heat the heavy whipping cream in the microwave until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and let it sit for a few minutes.
  2. Stir the mixture until it’s completely smooth and glossy.
  3. Spoon a generous amount of ganache over the caramel-filled thumbprints. Optionally, sprinkle nonpareils on top for added texture and a festive touch.

Notes

  • Use room-temperature butter: It blends more easily with the sugars, creating a smooth dough that bakes into a soft and chewy cookie.
  • Don’t overmix the dough: Overmixing can lead to tough cookies.
  • Chill the dough: If the dough is too soft to handle, chill it for 30 minutes in the fridge.

Tried this recipe?

Let us know how it was!