This chocolate salted caramel thumbprint cookie recipe is based on an old family recipe with new yummy flavor combinations.
More Favorite Cookie Recipes:
Classic Thumbprints with Icing, Fresh Cranberry Shortbread, Sugar Cookie Cups
One of my favorite cookies that my mother used to make during the holidays was thumbprint cookies with buttercream icing. She used to let us help her roll the dough balls into the egg whites and nuts, and later pick colors for the icing to fill the center.
It’s a good recipe and one that holds up well in the freezer. So I thought about making a variation using one of my new favorite flavor combinations and make a chocolate salted caramel thumbprint cookie.
This is basically the same recipe with cocoa powder and caramel in the center. I used caramel candies but I think you might be able to get away with caramel sauce.
One thing I will mention is the caramel candies melt in the microwave but they also harden pretty quickly. In fact, you might want to melt it in batches to make filling the centers a little easier.
You could fill them with caramel and be done but I really love the taste of coarse salt on the top. I picked up a bag at an Italian grocery downtown but you should be able to find some at your local grocery store.
This recipe makes around 3 dozen cookies and you can easily double the recipe if you want extra or are making a bunch for a cookie swap.
They certainly take more time than your typical chocolate chip cookie but they are well worth it.
In fact, I don’t know why we save them for the holidays because they would be wonderful all year long.
Chocolate Salted Caramel Thumbprint Cookies
Ingredients
- 1 1/2 cups flour
- 1/2 c cocoa powder
- 1 cup butter softened
- 1/2 cup sugar
- 1/2 t salt
- 1 t vanilla
- 2 eggs separating the whites from the yolks
- 1 1/2 c walnuts finely chopped
- 20 caramels
- 2-4 tablespoons milk or cream
- 1/8 cup coarse salt
Instructions
- Preheat oven to 350 degrees
- Separate the eggs placing the yolks in a large mixing bowl and the whites in a large shallow bowl or pan.
- Chop walnuts and place in another large shallow bowl or pan.
- Add butter, sugar, vanilla and salt to the egg yolks. Mix well.
- Add flour in batches until well combined.
- Use a small cookie scoop or teaspoon to make ball of dough.
- cover them in the egg whites and then roll them into the nuts.
- Place them on a cookie sheet and bake for 5 minutes.
- Remove and press your thumb in the middle of each cookie.
- Place back into the oven for 7 more minutes.
- Remove and let cool.
- Meanwhile unwrap caramels and place in the microwave at 20-30 sec increments until they start to melt.
- Add milk or cream to thin out the caramel sauce.
- Spoon caramel into the middle of each cookie.
- Sprinkle with coarse salt.
Notes
The caramel starts to set up very quickly. Consider making it in 2 or 3 batches. You can reheat it in the microwave if it gets too thick to work with.
Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 139 Total Fat 9g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 5g Cholesterol 30mg Sodium 469mg Carbohydrates 12g Fiber 1g Sugar 7g Protein 2g
Cheryl Collage
Hi Patti
So I’m a little behind on my emails. Just said to Kara last night we need to make a chocolate cookie next year. Can’t wait to try this one. We have made your thumb prints the last few years and love them !! Hope you had a wonderful Christmas. Happy New Year!!
Cheryl
Patti Estep
It’s so nice to hear from you. I just love that you are making mom’s thumbprints. They are a favorite of mine. I hope you get a chance to try the chocolate ones too. Wishing you and yours a happy, healthy and prosperous New Year.
nicole (thespicetrain.com)
These cookies look and sound mouthwatering! Thank you for sharing, Patti. 🙂
Patti Estep
Thanks Nicole.
Natalie
These cookies look so delicious! I love chocolate and salted caramel together!
Patti Estep
Thanks Natalie me too!
Paula
These sound so good!
Patti Estep
Thanks Paula. I hope you love them.
Carole West
An Italian Grocery store? What a dream we had to go to Vancouver BC when I was a kid (where my grandmother grew up) and they had those little stores in the neighborhoods. Being Italian that was a neat thing and if you could find one with homemade pastries that was divine. Onto those cookies they look amazing and I also made them with my mom when I was a kid. We used red and green homemade jelly to fill the centers. Jelly normally came from Grandma’s and I agree these cookies freeze perfectly which is nice because they can be made ahead of time. Caramel though what a great idea!
Patti Estep
Thanks, Carole. Yes, we have a pretty diverse ethnic group in Pittsburgh. There’s a fabulous area near downtown called the Strip District full of all kinds of fun markets, restaurants, and shops. My sister and girlfriend go there often. One store called Pennsylvania Macaroni Co. aka PennMac is a huge favorite with lots of wonderful Italian goods from produce to pasta and everything in between. BTW red and green homemade jelly sounds wonderful for this recipe. I’ll have to keep that in mind for next year.