Chocolate thumbprint cookies coated in toasted walnuts with the tastiest raspberry-caramel filling and drizzled with smooth chocolate.

chocolate cookies on parchment paper. this recipe
Jump to:

This is one of those cookie recipes that’s a holiday favorite and a staple in my cookie rotation, right along with my fig cookies recipe and sesame coconut butter cookies.

It’s a chocolate cookie rolled in toasted walnuts, filled with a raspberry caramel center, and finished with a drizzle of chocolate. Rich, a little nutty, and just sweet enough with that hint of raspberry.

I love that they’re small and a little more elevated, but still easy to make ahead. The key is not to rush them. I always make them a day or two in advance. You’ll want to let the cookies cool completely before filling, and make sure to toast the walnuts for the best flavor.

Why You Will Love Chocolate Raspberry Thumbprint Cookies

  • Big flavor in one bite: Soft chocolate cookie, crunchy walnuts, a gooey caramel-raspberry center, and a little chocolate drizzle…every bite is a mix of textures and sweetness.
  • Make-ahead friendly: They keep beautifully, so you can bake ahead up to 4 days and skip the last-minute holiday scramble.
  • Great for gifting: Pretty, unique, and always a conversation starter in cookie boxes or at gatherings.

Ingredients for Chocolate Caramel Thumbprint Cookies

See the recipe card for full information on ingredients and quantities.

ingredients for thumbprint cookies.
  • All-purpose flour
  • Unsweetened cocoa powder
  • Unsalted butter
  • Granulated or cane sugar and brown sugar
  • Eggs
  • Vanilla extract
  • Milk
  • Walnuts
  • Soft caramels
  • Heavy cream
  • Raspberry preserves
  • Semi-sweet chocolate chips
  • Coconut oil and salt

How to Make Chocolate Thumbprint Cookies

The recipe card at the bottom of the page has more detailed instructions.

batter for cookies in a bowl.

Step 1: In a large bowl, beat together the butter, granulated sugar, and brown sugar. Add egg yolk, vanilla, and milk.

cookie batter with mixer in a glass bowl.

Step 2: Add flour, cocoa, and salt on low speed.

Cookie dough in a bowl covered with plastic wrap.

Step 3: Form batter into dough and chill for up to 1 hour.

rolled cookie dough.

Step 4: Shape dough into 1-inch balls. Roll in whisked egg white and then chopped walnuts.

cookie dough on a baking sheet.

Step 5: Make an indentation with your thumb in the center of each cookie dough. Bake.

melted caramels with raspberry preserves in a bowl.

Step 6: Microwave the caramels with heavy cream until melted. Stir in raspberry preserves.

baked cookies with caramel in the middle.

Step 7: Spoon the caramel filling into the center of each baked cookie.

cookies drizzled with melted chocolate.

Step 8: Melt chocolate chips with coconut oil until smooth. Drizzle over the cookies.

Chocolate Thumbprint Cookies Recipe Variations

  • Swap the fruit filling: Raspberry is my go-to, but you can use strawberry, blackberry, apricot, or even a mixed-berry preserve. Thicker jams work best so they stay neatly tucked in the center.
  • Try caramel-only centers: Skip the jam and go full caramel for a richer, sweeter bite. A sprinkle of flaky sea salt on top makes them extra special.
  • Use different nuts: Pecans, hazelnuts, or almonds also work. If you want a more delicate crunch, chop or pulse the nuts a little finer.
  • Go nut-free: Simply skip the nut coating as the cookies bake up soft and tender on their own, or you can roll them in finely shredded coconut for added texture.

Chocolate Raspberry Cookies Recipe Tips

  • Measure the flour accurately. I like to use the spoon & level method. Spoon the flour into the measuring cup, filling all the way to the top. Then use the back of a knife to level the top off.
  • Have all of the cold ingredients at room temperature before using.
  • Store cookies in an airtight container at room temperature for up to 3-4 days.
stacked cookies.

Raspberry Chocolate Cookies FAQs

How do I store these cookies?

Keep them in an airtight container at room temperature for up to 4 days. If you want them to last longer, refrigerate them for up to a week.

Why did my cookies lose their indentation during baking?

This happens when the dough is too warm or the thumbprint isn’t deep enough. Press the centers again right out of the oven to help reshape them.

Do I need to chill my dough before baking?

Yes. Chill the dough for 45–60 minutes so it firms up and bakes properly.

Ritz Cracker Cookies

Walnut Crescent Cookies

Caramel Toffee Cookies

How to Make Peanut Butter Blossoms

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate cookies on parchment paper.

Raspberry Chocolate Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 45 mins
  • Cook Time: 12 mins
  • Total Time: 57 mins
  • Yield: 24–27 cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

Chocolate cookie coated in toasted walnuts with the tastiest raspberry-caramel filling and drizzled with smooth chocolate.

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ tsp. kosher salt
  • ½ cup unsalted butter, at room temperature
  • ⅓ cup granulated or cane sugar
  • ⅓ cup brown sugar (light or dark), packed
  • 1 large egg, white and yolk separated
  • 1 ½ tsp. pure vanilla-extract
  • 2 Tbsp. milk
  • 1 ¼ cup toasted walnuts, finely chopped
  • 10 soft caramels, unwrapped
  • 2 Tbsp. heavy whipping cream
  • 2 ½ Tbsp. raspberry preserves
  • ½ cup semi-sweet chocolate chips
  • 1 tsp. coconut oil

Instructions

  1. In a medium bowl, whisk together the flour, cocoa, and salt; set aside.
  2. In a large bowl, beat the butter, granulated (or cane) sugar, and brown sugar with a handheld mixer until well combined. Add the egg yolk, vanilla, and milk; beat until smooth. On low speed, mix in the flour mixture until just combined. Shape the dough into a ball and wrap the bowl with plastic wrap, and chill for 45-60 minutes, or until firm enough to handle.
  3. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  4. Whisk the egg white in a small bowl until frothy. Place chopped walnuts in a separate bowl.
  5. Roll the dough into 1-inch balls. Dip each ball in the egg white, then coat with walnuts. Place 1 inch apart on the prepared baking sheet. Press a deep indentation into the center of each ball with your thumb.
  6. Bake for 10-12 minutes. Remove from the oven and gently press the centers again with the back of a ¼-teaspoon measure. Transfer cookies to a wire rack to cool completely.
  7. In a microwave-safe bowl, heat the caramels and cream in 30-second intervals, stirring in between, until melted and smooth (about 1½ minutes total). Alternatively, melt over low heat in a small saucepan. Stir in raspberry preserves.
  8. Spoon the raspberry caramel mixture into the center of each cooled cookie.
  9. In a microwave-safe bowl, heat the chocolate and coconut oil in 30-second intervals, stirring until smooth (about 1½ minutes total). Alternatively, place the chocolate and coconut oil in a small saucepan over the lowest heat setting. Stir constantly until melted and glossy. Be careful not to overheat.
  10. Drizzle the melted chocolate over the cookies. To drizzle the chocolate, dip a fork into the melted chocolate, lift it up, and let the excess drip off for a second. Hold the fork a few inches above the cookies and gently move your hand back and forth in quick, light strokes. Let the chocolate set before storing.

Notes

  • To Store: Store the cookies in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 1 week. If stacking, place a sheet of parchment or wax paper between layers to prevent sticking. For longer storage, freeze the cookies (after the chocolate has set) in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months. Just thaw at room temperature before serving.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 185
  • Sugar: 9.5 g
  • Sodium: 73.4 mg
  • Fat: 12.5 g
  • Carbohydrates: 15.6 g
  • Protein: 4.6 g
  • Cholesterol: 24.1 mg

You May Also Like…

Date Coconut Balls

Christmas Chocolate Covered Pretzels

Chocolate Almond Biscotti Recipe