Caramel Chocolate Chip Thumbprint Cookies
These Caramel Chocolate Chip Thumbprint Cookies are made with a sweet caramel filling and a drizzle of melted milk chocolate. It’s a soft, buttery cookies for cookie exchanges, bake sales, and birthday parties.
WANT TO SAVE THIS FOR LATER?
We'll email this collection to you, so you can come back to it later!
It’s a great addition to your holiday cookie tray, Christmas dessert table, or weekend baking plans. Since they need some chilling time, you can prepare the dough ahead and bake them when you’re ready.
And for more cookies recipes, the recipes below are worth trying:
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup caramel bits
- 3 tablespoons heavy cream
- 1 cup milk chocolate chips
- Ingredients
- Ingredients
- Ingredients
How to Make Caramel Chocolate Chip Thumbprint Cookies
Step 1: In a large mixing bowl, whisk together the all-purpose flour and salt. Set aside.
In a separate bowl, beat the softened butter and granulated sugar for 1–2 minutes until light and fluffy. Add the egg yolks and vanilla extract, then mix until everything is combined.
Gradually add the flour mixture and mix until a soft cookie dough forms.
Step 2: Line a baking sheet with parchment paper.
Roll the dough into approximately 1-inch balls and place them on the prepared baking sheet. Use the back of a 1/4- or 1/2-teaspoon measuring spoon to gently press an indentation into the center of each cookie.
Place the shaped cookies in the refrigerator for 1 hour to chill.
Step 3: Preheat your oven to 350°F.
Arrange the chilled cookies about 2 inches apart on the baking sheet. Bake for 14–15 minutes, or until the edges are lightly set.
Remove from the oven and let the cookies cool completely. If the centers puff up while baking, gently press them again while the cookies are still warm.
Step 4: Place the caramel bits and heavy cream in a microwave-safe bowl.
Microwave for 1 minute, then stir. Continue heating in 30-second increments, stirring between each round, until the caramel is melted and smooth.
Carefully spoon or drizzle a little caramel into the indentation of each cooled cookie.
Step 5: Place the milk chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring well between each round until completely melted.
Transfer the melted chocolate to a piping bag and snip off a small tip.
Drizzle the chocolate over the caramel-filled cookies.
Step 6: Place the cookies in the refrigerator for about 1 hour, or until the caramel and chocolate have set.
Once everything is firm, they’re ready to enjoy!
Important Recipe Notes
- Make sure your butter is softened to room temperature so it creams easily with the sugar and creates a smooth cookie dough.
- Chill the cookies before baking: Refrigerate the shaped cookie dough for 1 hour. This helps the cookies hold their shape and keeps them from spreading too much in the oven.
- Press the center of each dough ball gently with a measuring spoon to create enough space for the caramel filling. If the centers puff up during baking, gently press them again while still warm.
- Bake for 14–15 minutes at 350°F. The cookies should look set with lightly golden edges. Avoid overbaking to keep them tender.
- Melt the caramel slowly: Microwave the caramel bits with heavy cream in short intervals, stirring between each round. This helps prevent the caramel from overheating or becoming too thick.
- Allow the cookies to cool completely before adding the caramel so it stays neatly in the center.
- Use a piping bag for the chocolate: Transfer the melted chocolate to a piping bag with a small opening for easier drizzling. A zip-top bag with a tiny corner snipped off also works.
- Allow time for setting: Refrigerate the finished cookies for about 1 hour so the caramel and chocolate can firm up before serving or storing.
- Keep the cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving for a softer texture.
Caramel Chocolate Chip Thumbprint Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup caramel bits
- 3 tablespoons heavy cream
- 1 cup milk chocolate chips
Instructions
- In a large mixing bowl, whisk together the all-purpose flour and salt. Set aside.In a separate bowl, beat the softened butter and granulated sugar for 1–2 minutes until light and fluffy. Add the egg yolks and vanilla extract, then mix until everything is combined.Gradually add the flour mixture and mix until a soft cookie dough forms.
- Line a baking sheet with parchment paper.Roll the dough into approximately 1-inch balls and place them on the prepared baking sheet. Use the back of a 1/4- or 1/2-teaspoon measuring spoon to gently press an indentation into the center of each cookie.Place the shaped cookies in the refrigerator for 1 hour to chill.
- Preheat your oven to 350°F.Arrange the chilled cookies about 2 inches apart on the baking sheet. Bake for 14–15 minutes, or until the edges are lightly set.Remove from the oven and let the cookies cool completely. If the centers puff up while baking, gently press them again while the cookies are still warm.
- Place the caramel bits and heavy cream in a microwave-safe bowl.Microwave for 1 minute, then stir. Continue heating in 30-second increments, stirring between each round, until the caramel is melted and smooth.Carefully spoon or drizzle a little caramel into the indentation of each cooled cookie.
- Place the milk chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring well between each round until completely melted.Transfer the melted chocolate to a piping bag and snip off a small tip.Drizzle the chocolate over the caramel-filled cookies.
- Step 6: Let the Toppings SetPlace the cookies in the refrigerator for about 1 hour, or until the caramel and chocolate have set.Once everything is firm, they’re ready to enjoy!
