Chocolate Caramel Thumbprint Cookies – Deliciously soft, melt-in-your-mouth vanilla thumbprint cookies filled with homemade chocolate caramel sauce, and drizzled with melted chocolate!
Have you had a chance to make my Salted Chocolate Caramel Sauce yet? Got any left over? If so, I have the perfect recipe for you today – Chocolate Caramel Thumbprint Cookies!
I used up my leftover chocolate caramel sauce for the filling for these incredibly soft thumbprint cookies, and it did not disappoint. These. Are. SO good.
How to make Chocolate Caramel Thumbprint Cookies
Ingredients you’ll need:
- white chocolate
- unsalted butter
- caster/granulated sugar
- large egg yolk
- vanilla extract
- plain/all-purpose flour
- my Homemade Salted Chocolate Caramel Sauce
To make these thumbprint cookies, start by making the chocolate caramel sauce. Leave it to cool down as you make the cookies.
Beat together the butter and sugar until light and fluffy. Add the egg yolk, and vanilla, and beat until combined. Add the melted white chocolate, and mix until combined.
Add the flour, and salt, and mix to form a smooth, slightly sticky dough.
Roll the dough into tablespoon-sized balls (about 0.7oz each). Roll each one in granulated sugar, and place onto a baking tray lined with parchment paper or silicone mat.
Using your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), make an indent in the middle of each ball.
Bake for 10 – 12 minutes until firm, and cracked around the edges. If the indents have risen, gently press them back down with the measuring spoon. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
Once cool, fill the indents with the chocolate caramel sauce. Place the cookies in the fridge to allow the filling to set. If desired, drizzle on some extra melted chocolate.
Scroll down for the FULL printable recipe. 🙂
These Chocolate Caramel Thumbprint Cookies are:
- so soft and chewy
- quick and easy to make
- infused with vanilla
- filled with a chocolate caramel centre
These cookies are so quick and easy to throw together, and enjoy. The longest part about this recipe would be preparing the caramel filling beforehand – but even that’s easy!
I usually like to make the chocolate caramel the night before, then store in the fridge ready to use the next day. The caramel can be stored in the fridge for up to 2 weeks, so you can definitely make it days in advance!
For looks, I topped these cookies with a drizzle of melted white and dark chocolate. You can top them with whatever you like, or leave them as they are. They’re delicious either way!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥