Chocolate Thumbprint Cookies with Salted Caramel Filling
Chocolate Thumbprint Cookies with a homemade salted caramel filling, drizzled with chocolate and topped with chopped pecans. Perfect for holiday cookie trays and gift giving.
Servings: 24 cookies
Calories: 147kcal
Equipment
Ingredients
- 1 cup butter softened, unsalted
- 1 egg
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- ½ cup cocoa powder
- 1 teaspoon salt
- 2 cups all-purpose flour
Garnish
- chocolate drizzle
- chopped pecans
Instructions
- Preheat oven to 350°F
- Sift together the flour, cocoa powder, and salt. Set aside.
- In a large bowl, beat together the softened butter and the sugars.
- Beat in the vanilla extract as well as the egg.
- Slowly beat in the cocoa and flour mixture. Mix well.
- Roll into tablespoon-sized balls and place onto a cookie sheet.
- Using the stick end of a wooden spoon, or your thumb, gently press holes into the center of the balls.
- Bake in the preheated oven for 7-8 minutes.
- Allow the cookies to cool before filling.
- Make the Salted Caramel Sauce and allow it to cool to room temperature before using it to fill in the thumbprint cookies.
Notes
- Make sure the caramel is at room temperature before filling the cookies so it settles into the wells without running.
- For a shortcut, use a thick store-bought caramel sauce or dulce de leche, and stir in a pinch of flaky sea salt for that salted flavor.
- The cookies will keep for several days in an airtight container, which makes them great for making ahead, and the unfilled baked cookies freeze well.
- The chocolate drizzle and caramel sauce both keep in the refrigerator for up to a week.
Nutrition
Serving: 1cookie | Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 162mg | Potassium: 50mg | Fiber: 1g | Sugar: 9g | Vitamin A: 246IU | Calcium: 11mg | Iron: 1mg
