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Salted Caramel Dark Chocolate Thumbprint Cookies

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!
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Course: Dessert
Cuisine: American
Keyword: Chocolate thumbprint cookies, Salted caramel
Prep Time: 1 hour 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Servings: 36 cookies
Author: Jaida

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.
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