Chocolate Caramel Thumbprint Cookies Recipe
By Ann
If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These chocolate caramel thumbprint cookies combine the rich taste of chocolate with the smooth taste of caramel for a truly decadent cookie!
Prep Time: 25 minutes, plus 30 minute chill time
Cook time: 12 Minutes
Ingredients:
● 1½ cups Flour
● ½ cup Cocoa Powder
● ¼ tsp Baking Powder
● ¼ tsp Baking Soda
● ¼ tsp Salt
● 8 TBSP Butter, room temperature (1 stick)
● ½ cup Sugar
● 1 TBSP Corn Syrup
● 1 large Egg
● 2 tsp Vanilla Extract
● 11 oz Caramel Bits
● 2 TBSP Water
Directions:
● Preheat oven to 375°.
● In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
● Cream together butter, sugar and corn syrup.
● Add egg and vanilla; mix well.
● Slowly add dry ingredients to the butter mixture until well blended.
● Refrigerate dough for at least 30 minutes.
● Using greased hands, scoop chocolate thumbprint cookie dough out by half tablespoons and form a ball by rolling between your hands.
● Place cookie balls on ungreased cookie sheet, spaced one inch apart, and use your thumb to make an indent in the center of the cookie ball.
● Bake at 375° for 8-10 minutes. The indents will puff up some while baking, then settle back down after cooling. You can also use the back of a teaspoon to gently push the center back down for filling.
● Remove from oven and allow cookies to cool 4-5 minutes before transferring to a cooling rack.
● Melt the caramel bits with 2 tablespoons of water in a microwave safe bowl in the microwave for 2 minutes, or until smooth. Spoon caramel into each cookie center.
● Makes 40 Chocolate Caramel Thumbprint Cookies
● To print the Chocolate Caramel Thumbprint Cookie recipe click here.
● Using greased hands, scoop chocolate thumbprint cookie dough out by half tablespoons and form a ball by rolling between your hands.
● Place cookie balls on ungreased cookie sheet, spaced one inch apart, and use your thumb to make an indent in the center of the cookie ball.
● Bake at 375° for 8-10 minutes. The indents will puff up some while baking, then settle back down after cooling.
● You can also use the back of a teaspoon to gently push the center back down for filling.
● Remove from oven and allow cookies to cool 4-5 minutes before transferring to a cooling rack.
● Melt the caramel bits
with 2 tablespoons of water in a microwave safe bowl in the microwave for 2 minutes, or until smooth. Spoon caramel into each cookie center.
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Jodi Hunter says
These look yummy, we are trying them for Christmas goodie bags.
Ann says
I hope you enjoy, Jodi!
Ann
Christy Peeples DuBois says
I haven’t seen a recipe like this and does it look so good. I love chocolate and caramel together.
Laura says
I made them and while they are good, the cookie is drier than I expected. Any ideas on how to make it more brownie like?
Maria says
Ours were so dry we decided not to take them to a Christmas party. Would love to make these and add whatever necessary to avoid that. They were way too dry.
Ann says
I need to ask: did you make any substitutions? All I can think of is too much flour was used. Try cutting back a tiny bit, and/or making certain your cup is level. It is also possible that your butter didn’t have a high fat content, but the most likely culprit is excess flour.
Ann
Laura says
Ann,
I did not make any substitutions. I used regular butter, not a substitute. I wonder if an extra egg would do the trick or if that would throw off the dough too much. The caramel bits were very easy to work with and would recommend them as opposed to the wrapped squares.
Ann says
Well the extra egg is definitely going to make it cakier… maybe that is what you are looking for? What about cutting back the flour by 1/4 of a cup to 1 1/4 cups? Is that of interest to you?
I am baffled why the recipe as written did not work for either of you, in case you couldn’t tell. And I am very sorry it didn’t, Laura and Maria.
Abb
Neta Nance says
Always spoon your flour in the measuring cup never scoop it out of the bag.
You may try using vrown sugar instead of white . I read where brown is a moister sugar and I have tried it on other recipes and it does make the cookie moist.
I have not tried this recipe yet.
Heather says
How do you keep the cookies from sticking when they are stacked. We make similar ones every year but have yet to find a good way to store or gift them!
Thanks in advance!
Elaine says
Does the Carmel stay soft, or does it harden uo some?