These Salted Caramel Dark Chocolate Thumbprint Cookies are soft and rich dark chocolate with a creamy salted caramel center that will make you mouth think it’s in heaven!
This post and recipe was created for ChristmasCookiesWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% my own.
If you couldn’t tell by now, I kinda like dark chocolate. Ok, maybe I love it. A lot. And I’ve realized recently, that I am quite fond of caramel as well. Always have been I guess, but just realized that it is right up there with my other favorites. And I’ve always been especially drawn to dark chocolate with caramel. You know…the boxes of chocolates…gimme the dark chocolate caramel ones. The rest…eh. I could take them or leave them mostly.
Anyhoo…now that I’ve given you my candy preferences, why don’t we get to this amazing cookie?? The cookie is soft, chewy and rich dark chocolate, which on it’s own is pretty spectacular. But then you add the salted caramel to the thumbprint center, and you’ve pretty much got the best cookie ever. Seriously. I had to get them out of my house before I ate every last one. And usually I have pretty good self control with my baked goods. These…not a chance.
I mean, just look at that caramel!!! If there was a heaven for tastebuds, that bite right there would be it.
So what do you need to make Salted Caramel Dark Chocolate Thumbprint Cookies?
Unsalted butter
Dark chocolate chips or bars
All-purpose flour
Dark cocoa powder
Baking powder
Salt
Light brown sugar
Eggs
Vanilla extract
Caramel candies
Heavy cream
Coarse salt
How to make Salted Caramel Dark Chocolate Thumbprint Cookies:
Full printable recipe below!
Step 1
In a medium saucepan, melt the butter and the dark chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
Step 2
While the chocolate is cooling, combine the flour, cocoa powder, baking powder and salt in a medium bowl and whisk together.
Step 3
In the bowl of a stand mixer (or a large bowl if you are using a hand mixer), add the sugar, eggs and vanilla and mix on low speed until smooth, about 2 minutes.
Step 4
Mix in the cooled chocolate mixture until just blended, then add the flour mixture in 2 batches, mixing on low speed until just combined. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
Step 5
Preheat oven to 325 degrees F. Line a large baking sheet with foil or parchment paper. Using a medium cookie scoop or tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange balls 2 inches apart on cookie sheet, and use a teaspoon or similarly sized/shaped item to make a thumbprint in each cookie. You may have to bake multiple batches depending on the size of your cookie sheet. Bake until the tops of the cookies crack, about 12 minutes.
Step 6
Transfer the pan to a cooling rack to cool for 5 minutes, then transfer the cookies to racks to cool completely.
Step 7
Meanwhile, add the caramels, heavy cream and coarse salt to a small saucepan over medium heat and cook, stirring often until the caramels melt and a smooth sauce forms. Remove from heat and allow to cool slightly.
Step 8
Spoon about a teaspoon of caramel sauce into the thumbprint of each cookie and sprinkle with coarse salt and devour immediately!
Step 9
Store in an airtight container, in single layers to prevent caramel from sticking to other cookies, for up to a week.
Run. Run as fast as you can to the kitchen and make these Salted Caramel Dark Chocolate Thumbprint Cookies! And then, make them again!
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Don’t forget to check out more delicious recipes below, see all the prizes you could win, and enter the giveaway!!
Sponsor product used in this recipe:
Adam’s Extract vanilla extract
Salted Caramel Dark Chocolate Thumbprint Cookies
Ingredients
- 1/2 cup unsalted butter
- 10 oz dark chocolate chips, or bars
- 1 ½ cups flour
- ¼ cup dark cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ¼ cups light brown sugar
- 3 eggs, at room temperature
- 1 ½ tsp pure vanilla extract
For the salted caramel
- 6 oz baking caramels
- 4 Tbsp heavy cream
- 1/4 tsp coarse salt, plus more for garnish
Instructions
- In a medium saucepan, melt the butter and the dark chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
- While the chocolate is cooling, combine the flour, cocoa powder, baking powder and salt in a medium bowl and whisk together.
- In the bowl of a stand mixer (or a large bowl if you are using a hand mixer), add the sugar, eggs and vanilla and mix on low speed until smooth, about 2 minutes.
- Mix in the cooled chocolate mixture until just blended, then add the flour mixture in 2 batches, mixing on low speed until just combined. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- Preheat oven to 325 degrees F. Line a large baking sheet with foil or parchment paper. Using a medium cookie scoop or tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange balls 2 inches apart on cookie sheet, and use a teaspoon or similarly sized/shaped item to make a thumbprint in each cookie. You may have to bake multiple batches depending on the size of your cookie sheet. Bake until the tops of the cookies crack, about 12 minutes.
- Transfer the pan to a cooling rack to cool for 5 minutes, then transfer the cookies to racks to cool completely.
- Meanwhile, add the caramels, heavy cream and coarse salt to a small saucepan over medium heat and cook, stirring often until the caramels melt and a smooth sauce forms. Remove from heat and allow to cool slightly.
- Spoon about a teaspoon of caramel sauce into the thumbprint of each cookie and sprinkle with coarse salt and devour immediately!
- Store in an airtight container, in single layers to prevent caramel from sticking to other cookies, for up to a week.
Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.
Wednesday Christmas Cookie Recipes
Almond Shortbread Bites by A Day in the Life on the Farm
Brown Sugar Ice Box Cookies by West Via Midwest
Chocolate Dipped Cranberry Oatmeal Cookie by Lemon Blossoms
Chocolate Pecan Cookie Crisps by Eat Move Make
Christmas Checkerboard Cookies by Jolene’s Recipe Journal
Christmas Chippity Chip Cookies by Daily Dish Recipes
Christmas Tree Cookies by Swirls of Flavor
Cinnamon Snowball Cookies by Jersey Girl Cooks
French Toast Cookies by Hezzi-D’s Books and Cooks
Frosty Ginger Cookies by Cindy’s Recipes and Writings
Ginger Snap Cookies by Devour Dinner
Holiday Coins by Family Around the Table
Italian Christmas Cookies by Blogghetti
Meringue Christmas Trees Two Ways by Art of Natural Living
New York-Style Black & Whites by Kate’s Recipe Box
Pecan Crescent Cookies by Palatable Pastime
Pepparkakor by That Recipe
Peppermint Cream Cheese Crushed Oreo Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Reindeer Haystacks by Leftovers Then Breakfast
Salted Caramel Dark Chocolate Thumbprint Cookies by Sweet Beginnings
Soft Italian Wedding Cookies by Making Miracles
Sweet Potato Pecan Cookies by Karen’s Kitchen Stories
Turtle Cookies by An Affair from the Heart
Vegan Italian Wine Cookies by Frugal & Fit
Whipped Chocolate Chip Shortbread Cookies by Cheese Curd In Paradise
Zimstern – German Cinnamon Stars by A Kitchen Hoor’s Adventures
Don’t miss one delicious cookie recipe! Follow along on Pinterest.
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I’m a huge thumbprint cookie fan…but I’m not sure if I’ve ever made a dark chocolate version! Guess I better get on that!`
In the recipe, it doesn’t mention if the brown sugar should be packed or not. Could you please clarify? Thanks!
Hi Karen – I do not pack the brown sugar. Just scoop it from the bag and dump it in!