Description
Chocolate Caramel Thumbprint Cookies are a delightful treat combining rich chocolate and sweet caramel.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup caramel sauce (store-bought or homemade)
- ½ cup semi-sweet chocolate chips (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- Sift together the flour, cocoa powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets.
- Use your thumb or the back of a measuring spoon to make an indentation in the center of each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set.
- Remove the cookies from the oven and immediately fill each thumbprint with caramel sauce.
- Melt the semi-sweet chocolate chips until smooth. Drizzle over the cookies for decoration.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For best results, chill the dough before baking.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg