Description

Indulge in these rich and decadent Chocolate Thumbprint Cookies filled with a luscious homemade caramel sauce. With a tender cocoa-infused cookie base and a silky caramel center topped with flaky sea salt, these cookies offer a perfect balance of sweet, salty, and chocolatey goodness. This recipe combines classic baking techniques with a delightful twist, creating a treat that’s ideal for special occasions or everyday indulgence.

Ingredients

For the Cookies

1 cup unsalted butter (softened to room temperature | 227 grams | 8 ounces)
¾ cup granulated sugar | 150 grams | 5.3 ounces
1 egg (at room temperature)
2 teaspoons vanilla extract
2 cups all-purpose flour | 250 grams | 8.8 ounces
1 teaspoon baking powder
¼ teaspoon salt
¾ cup cocoa powder | 94 grams | 3.3 ounces

For the Caramel Sauce

1 cup white sugar | 201 grams | 7 ounces
¼ cup water | 4 ounces
¾ cup heavy cream (at room temperature | 6 ounces)
3 tablespoons butter (at room temperature | 43 grams | 1.5 ounces)
1 teaspoon vanilla extract
A pinch of flaky sea salt (for garnish)

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Instructions

Combine wet ingredients: Cream the softened butter with granulated sugar using an electric mixer for about five minutes until the mixture lightens in color and becomes creamy. Add the egg and mix thoroughly, then incorporate the vanilla extract.
Prepare dry ingredients: In a large separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure no lumps.
Mix dry into wet: Gradually add the dry ingredient mixture to the wet ingredients in three parts, mixing well between each addition to form a smooth dough.
Shape the cookies: Roll the dough into 1 tablespoon sized balls (around 28-30 grams each). Press a thumb or a 1 teaspoon sized spoon into the center of each ball to create an indentation. Place the shaped cookies on a parchment-lined baking sheet and refrigerate for 1 hour.
Bake the cookies: Preheat the oven to 350°F (177°C). Bake chilled cookies for 10-12 minutes until they puff up and the indentations reduce. Immediately after baking, press the centers down again with the teaspoon to maintain space for the filling.
Cool the cookies: Allow the cookies to cool completely on a wire rack before filling.
Make the caramel sauce: Combine sugar and water in a heavy bottom pot and let the water soak into the sugar. Heat over medium without stirring until the sugar turns a medium amber color, approximately 10-15 minutes. Remove from heat.
Add cream and butter: Whisk in the room temperature heavy cream carefully as the mixture will bubble. Add butter and stir gently until melted. Return the pot to heat and simmer for 1-2 minutes until caramel bubbles at the edges, then remove from heat again and mix in vanilla extract. Allow the caramel to cool before using.
Fill the cookies: Spoon about 1 teaspoon of the caramel sauce into each cookie’s indentation and sprinkle the top with a pinch of flaky sea salt.
Store leftovers: Refrigerate any leftover caramel sauce in an airtight container for up to 2 weeks.

Notes

Make sure all wet ingredients are at room temperature for the best mixing results.
Do not stir the caramel sauce while it is cooking to avoid crystallization; gently swirling the pot is acceptable if needed.
Use parchment paper on the baking sheet to prevent sticking and for easier cleanup.
Press the cookie centers immediately after baking to ensure enough room for the caramel filling.
Store cookies in an airtight container at room temperature for up to 4 days; refrigerate if desired for longer freshness.
Leftover caramel sauce can be reheated gently before use.

Prep Time: 1 hour 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American